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So recently listened to a brew strong episode on the brewing network and they said if you have excess splashing about that it could use up the proteins that are used for long lasting head. e.g only foam fully once. http://www.thebrewingnetwork.com/brew-strong-foam/ Now I no-chill at the moment...

Definitely would buy the second book by the way Peter, the first was such a cracker!

Thanks for the tip on the thermapen, ordered one. Always wanted one but couldn't justify the huge price tag of brand new.

So do you think they'd fill the role of someone like Weyermann of Bamberg in Germany, that they provide a high quality local malting facility?

Yeah I agree, just followed the recipe as listed. But for next time dry hopping a stout I'll look at something a bit more punchy

Yeah odd that there really is/was some sort of more to it, than just "thinned to heck with sugar". Only a guess, not substantiated by fact, but makes me think that maybe the refining process of sugar wasn't as great as it is now so the raw sugar back then would have had more of that...

@Bribie G Yeah it does seem at least from the couple of beers I've given a go that, in the past, before my time that there really did seem to bit more going on in the megabrews. I have been seeing that even in my short time, last decade a big shift from "XXXX, Crown, VB" to some more...

Danwood I did not know that. I thought it was sparkler and beer engine and that was it. Is that the only two regional differences or does it change in other parts as well?

Ciderman, I can't even say I've seen any English bitters on tap in Australia. Except recently where Bacchus Brewery in Brisbane had a real ale day, some Harveys beers. The bitter was quite good.

So I ended up getting the Resch's Extra Stout on tap and going, after a bit of maturing period. I think I ended up higher in the FG around 1.013 or 1.014 if I recall. Which even though high actually does have a thinner body than I would expect, probably just perception on my part. But as far as...

Not sure on the sparklers and southern/northern divide. But when I visited the old dart end of last year the beer definitely wasn't "flat", but had really low carbonation. A few of the highlights. Had some fullers hand pumped in London, some St Austells Tribute in cornwall (really enjoyed this...

Just posting this out there to see if anyone else has done/noticied similar flavours and a FYI if you haven't tried it. So after my usage of English yeast for a number of batches (10-15) I've become really interested in that "English Ester Flavour" that occurs in the English(British?) beer...

I ended up doing two batches of invert for recipes from Bronzed Brews, one for the 1917 Resches XXX and another for the 1920 Resches Extra Stout. So the XXX has been kegged and considering it had no specialty malt in it, it really does give a sort of caramelly something to it, though this could...

Hey peter. Just to let you know. I ended up putting the 1917 Resch old in a keg on the weekend. Man this high finishing gravity makes it sweet. But I don't know if its the mixing with the hops or the yeast I've used, but it definitely is putting off some "juiciness". I am not sure if I chalk...

Cheers tugger, I had seen that before. But I didn't know that it added a bit of bitter roast flavour. Manticle, yeah I think this is different more like a caramel that has gone too far. I actually tried another batch tonight and went further this time and it did go extremely black and slightly...

So I've been reading through Bronzed Brews (book by AHB Member Korev) and the shut up about barlcay perkins blog and a stack load of recipes come with Brewers Caramel to up the colour. Now I've seen mention to http://barclayperkins.blogspot.com.au/2009/07/barclay-perkins-1936-kkkk-water.html...

Will let you know Peter. I appreciate the feedback. Planning on this weekend have made the Invert and Brewers Caramel so ready to go. As a fan of the Tooheys old I wanted to see an example from the past, especially if it was one of the most common drinks around in Australia. Would be really...

I am planning on doing the Resch's XXX from 1917. It has a final gravity of 1.016, which seems quite high even given the 65%-75% of the European Ale yeast listed. The mashing is slightly higher, but would that be enough to give those few more gravity points? Or should I halt the fermentation...

So I have a question (haven't finished the XXX/Old chapter yet) or maybe I've missed it, within the book. It seems that XXX or Old or "Australian Dark Ale" which I think is called these days could compare to two types of English beer. Is this the same thing as an English Mild Ale? even though...

Sweet thanks for the speedy update.