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i'm still a partial brewer but my musts are: golden strong/ saison E.S.B Bock

yer i have a lambic in the fermentor atm and plan on making a gueze and mixing with other beers to get sour/interesting notes but i'll probly pasturize it first PS: im not sure what the name of the radio was brew something maybe anyway they had a podcast on blending beers and looked quite...

i found this haveny brewed it yet but plan on it in the next 3 months or so any suggestions Bishop's Finger Kentish Ale This beer is a knock-off of a great British Special Bitter. It is a light copper color with a smoky yet caramel malt profile. The British hops provide enough bite to balance...

there u go maybe my memories not so great haha :(

mine has been this so far Moloughneys Chai Devil #2 (09) 1.5L Liquid Malt Extract 1.5L Liquid Wheat Malt Extract 600grams Brown Sugar 20grams Nelson Sauvin @60 minutes 20grams Saaz @10 minutes 20grams Styrian Goldings @10 minutes IBU 34 Spice...

sounds good as is but just incase i'[ll say i did the cantillon brewery tour and they use 60%pils malt and 40% unmalted wheat

iv done this with all my belgian beers never noticed the nelson sauvin as its only for bittering

how do people store there sour ales as mines in a plastic container with no air lock just a lid i screw on the undo to let gas out of every few weeks but lately i noticed it had so much gas it almost exploded and is deforemed... so back to the question how do people usually store there sour ales?

yer is quite smart and was always gonna happen, no one likes to lose money (especially huge companies) wonder what the government gonna do now?

iv recently made a chai belgian blonde and the key is to start with small additions and work your way up to the desired level of spiceness you want a beer with spicy flavours not a beer that only tastes like spice

actually my belgian blonde has had the same thing happen but its the 1388 yeast, does anyone know why this happens????

great info thanks alot for that, guess now i just needa get my arse down to the brew shop and get some grains haha

before i brew it though i wouldnt mind getting some advice from someone who has brewed something similiar???? cheeers

maybe try brew one of those styles like irish red but double the specialty malts????? sortof as an experiment or something

lambic :beerbang:

so im planning on making another belgian ale this time a strong dark and shooting for something similiar to unibroue 17 or terrible so very dark and quite sweet and high grav around 10% im going to reuse a 1338 yeast cake sofar im thinking 15litre 1.5litre wheat malt extract 1kg dme 1kg...

iv only brewed one and it went up to 34celcius i think the key to this style is having a little faith and just let it go

+1 for the cantillon brewery and in cesky krumlov not sure what the name was maybe eggenberg one the best beers iv ever had and funny storys apparently they used to have women swim through the fermentors to prove they loved there husbands at 0celcius and it made them beutiful hahaha

thanks great advice, just of curiosity if i put this in a comp say the beerfest one would i enter it in specialty belgian or just the belgian blond catorgory because u cant pick the spices ps. it was 1338 the duvel one

so had a taste ou of the bottle last night by far my best drop so far... had a nice hop bitterness and flavour but not overpowering with a large amount of well not sure if they were esters but yeast driven flavours which were amazing and no taste of chai at all though it may be in there...