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Awesome. Just like all grain in general this is a slippery slope! Easiest way is to mash and sparge as normal lower to sub 40C and add your lacto source. I tend to use IBS support pills as my source but Milk kefir will work as well. With the IBS pills the lacto isn't so picky with high temps it...

Just opened No.9, didn't realise I hadn't already had it. Really nice toasty malt backed up by the earthy/spicy hops with a hint of orange zest. No real hop aroma but that's not surprising given how old it is now for an IPA. Delicious beer.

Must have missed that bit. I only read the part of the article where they analysed the results looking for some deeper meaning anyway.

You won't get sourness from either sacc or Brett. Although Brett can produce very small amounts of acetic acid in the presence of oxygen, not enough to become noticeably sour though. If you want a clean yoghurt like mild sourness then a kettle sour prior to boiling and adding the hops will get...

You've all been doing it wrong. Here is a quote from the Simpsons Malted Oats blurb: "Silky smooth fullness – Juice Bomb" https://www.simpsonsmalt.co.uk/our-malts/malted-oats/ Apparently the juiciness comes from the oats... who would have guessed?

I'm pretty sure I heard that is the next Brulosophy exbeeriment. Unfortunately I also heard that despite having a whole 4 tasters onboard they couldn't obtain a statistically significant result.

Although I guess I could run with Mr Man.

Well played. But that's my name. Oh and nice to meet you Robert, welcome to the forum.

Brett beer and Mixed Fermentation Sour added to category 14. Woohoo!

Five Barrel Brewing and Illawarra Brewing Company collaboration Brew called "Local Lager". As an American Light Lager goes, this hits the style perfectly. Just a hint of bread dough on the nose and goes down easy. Nice way to spend the afternoon.

First turbid draw of 3L in the GF.

So this is mash in for a turbid mash... Apparently. I promise there is 10L of water in with that 18Kg of grain.

Just cracked my bottle and same experience as Ian. Really enjoying this beer, thanks Kel.

Enjoying Barls' Brett Pale AKA "Something special for Fatz". Tropical fruit, particularly pineapple, on the nose and palate. Very nice example of what Brett can do in primary. Don't fear it Ian if you haven't had it yet, not a hint of funk at this early stage, it's all pineapple goodness.

Cheers Mick. I cold brewed some coffee ( I think most recipes recommended 1-2 oz, whatever that was in grams) for roughly 24 hours and then added to the beer at around 1.020 to try and offset any potential oxygenation. Kind of like dry hopping really.

Don't think it's anything I've eaten etc. I have definitely suspected bottle caps, but am racking my brain as to whether I've tasted it from a can, just not 100% sure on that one, I will be keeping notes I think from now on. Definitely haven't picked it up in home brew, bottled or otherwise...

Hi all, I've just asked this question in our BJCP tasting group but thought I'd ask it to the wider brains trust as well. I have noticed throughout this year that a small but significant number of beers I've tasted have had a metallic/blood taste to them. Some extreme and some slight. Generally...

I've updated my entry. 1. Barls- something with fatz in mind. single hop pale ale with idaho and brett c. 2. Paulyman - Coffee Amber Ale (Drink after June) 3. Fungrel - Oh crap i forgot about the case swap (aged Brett Belgian Blonde) 4. mattfos01 foreign extra stout in the bottles. 5. kelly -...

Sweet, see you then.

The app appears like it no longer works, so haven't seen any updates for about a week. My brew is now a 6ish% amber ale to which I added some cold brewed coffee.