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  1. Sean

    First Ag Bitter - Comments Please

    Sugar certainly isn't a "must" ingredient. While some of the very best bitters are brewed with sugar (eg Adnams and Harveys) many are not. But then I wouldn't call something as strong as that a bitter.
  2. Sean

    Style Of The Week 23/8/06 - English Barleywine

    Taste is ... a matter of taste. To mine, Barley Wine (Bass' included) is horrible, sickly stuff. But then, quoting Bass at me in relation to English beer is about as convincing as quoting Fosters with regard to Australian beer. Enough said or I'll derail the thread.
  3. Sean

    Style Of The Week 23/8/06 - English Barleywine

    Hmm. A horrible, sickly sweet, beer style if ever there was one. But the, I wouldn't include Robinsons Old Tom (which is a beautiful Winter Ale in cask form) in the style.
  4. Sean

    Yeast

    Note that it's very out of date and some of the information was never accurate in the first place.
  5. Sean

    Ale Made With Pilsner Malt

    If there's any significant amount of character malt in the grist you won't stand a chance of telling the difference. Even if there isn't, any difference beyond colour will be very subtle; there is very little difference besides colour between the Ale and Pilsner malts from any given Australian...
  6. Sean

    What Size Esky For Mash Tun?

    Mine is 36 Litre (cuboid) and it's perfect for single batches.
  7. Sean

    Dry Wheat Yeasts?

    Hoogarden bottle yeast is widely reported to NOT be the primary strain (and for some markets has also been pasturised).
  8. Sean

    Dry Wheat Yeasts?

    Well, I've got a dubbel brewed with it on the warm side that's got more banana aroma than a Queensland cyclone path.
  9. Sean

    Dry Wheat Yeasts?

    What about T-58?
  10. Sean

    Style Of The Week 9/8/06 - Bitter

    What warren said. English Bitter is a cask beer style. Bottling never does justice to it. Being English (and a long-term CAMRA activist), Bitter is my main beer style. For hops I lean towards Goldings, Styrians and Northdown. I prefer a nice fruity yeast - Coopers from a bottle of...
  11. Sean

    Why's Your Brewery Named What It Is?

    See here: http://home.iprimus.com.au/seanwyn/files/b...ry/brewery.html
  12. Sean

    Why's Your Brewery Named What It Is?

    A group of us wanted to open a brewpub in S.W England under the name Avalon Brewery (Authurian legends were another common interest), but never had the finances - in the meantime the names were applied to my homebrews, some of which were intended to be protypes for the pubs beers (particularly...
  13. Sean

    Finally About To Embark Apon Hen's Tooth Clone

    Thought I would not that Morlands used to practice the dropping system - ie transfering from one primary fermentation vessel to another around 24 hours into the fermentation leaving the crud behind.
  14. Sean

    British Bottle Conditioned

    There was a period when Courage Directors was produced as bottle-conditioned beer, but (AFAIK) it was short lived.
  15. Sean

    British Bottle Conditioned

    Yes. The number of old family and regional breweries that produce a bottle conditioned beer is very small, and even then it's usually only one or two products with most of their flagship brands being filtered and pasturised, or at least sterile-filtered.
  16. Sean

    British Bottle Conditioned

    To be honest, quite a lot of them [UK bottled beers] aren't too hot at home - especially the output from some of the Micros. Most British breweries are specialists in cask beers, and the bottled beers represent a bit of a sideline - rarely making much money, just creating a bit more exposure...
  17. Sean

    New Assistant Brewer

    Yep. A brewster to be precise (Miriam), BTW, despite the blue jumpsuit.
  18. Sean

    New Assistant Brewer

    'fraid not. Truth to tell, I couldn't think of any decent ones.
  19. Sean

    New Assistant Brewer

    Been off-line for a little while due to the recruitment of a new assistant brewer:
  20. Sean

    Timothy Taylor Yeast?

    Sounds interesting but be prepared for a less than co-operative yeast. Most of the Yorkshire Square yeasts are tempremental things - even more so outside a Yorkshire Square system. I know of one commercial micro-brewer in the south of England who struggled for years trying to brew decent beer...
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