Search results

4. Ballantyne funk town pale Loads of funk on the nose. Low carbonation which I think thins the mouthfeel. It's all funk and no hops. I do like the funk.

17. Pcp's State champion porter. Good rich chocolate flavor and a nice amount of supporting roast. Good beer Dave

I'm with you wolfman. Boatrocker ramjet. It made me sad when I finished the glass because I couldn't find a retailer online that had another bottle to buy.

#12 needs a week or so to carb. Will be hitting its prime in a month though. Sorry.

That's an absolute shame. Managed to get there a month ago whilst down that neck of the woods. Great beer and sensational pizza. It was the only time my wife ever ate and enjoyed a pizza that wasn't loaded with pineapple.

Bottling Saturday if I remember how. 1. evoo4u - Julebryg[/font][/color] 2. Aydos - Galaxy Pale ale 3. Liam_Snorkel - RIM (russian imperial mid ) 4. Ballantyne 5. madpierre06 - Funky Saison 6. Earle - Choc Wheat IPA 7. Luggy - Oatmeal Stout 8. Davy - Rye ESB 9. Peege - Ainsley Harriot (milk...

Bottling Saturday if I remember how. 1. evoo4u - Julebryg[/font][/color] 2. Aydos - Galaxy Pale ale 3. Liam_Snorkel - RIM (russian imperial mid ) 4. Ballantyne 5. madpierre06 - Funky Saison 6. Earle - Choc Wheat IPA 7. Luggy - Oatmeal Stout 8. Davy - Rye ESB 9. Peege - Ainsley Harriot (milk...

Those photos people are from multiple ferments.

Malt soda water.

Cracker of a yeast. Pitched 4 rehydrated packets with 60 seconds of o2 into a 1.100 barley wine. It went like the a Race horse for 5 days and came down to 1.014. No hot or harsh alcohol present and left a lot of malt character.

Setting the release point as I understand it. This has been my approach and it seems to work fine. What's wrong with dry hopping and fining in the serving keg?

Have you spoken to your mad mate Sav Ben? Would be good to have a beer or a dozen with him.

I May be able to obtain a couple more prongs Liam. Could we get a show of hands at so I can work on a meat budget?

So gents we are getting to the pointy end of the knife so to speak. I have been keeping track of who i think will be fronting up to this thing and I don't think it's feasible to kill a 20kg animal for 15 people. Would any one object to a couple of legs and a few chooks spit roasted over olive wood?

I could get a chop some ham is pushing the numbers.

Looks like we might just need a leg of pork.

They are so soft and supple at 20kg. I do think they develop better flavour around 30 to 40 kg.

I would be delicious though...

Looks like every one is dropping like flies. Should tell my pig man I only need a week old sucker by the look of it.

Sorry I thought it might be up your ally. Anyone ?