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I. Want. One. Now. (3600W ver.) :beerbang:

Damn, Porterhouse is definitely worth a try! ( http://www.porterhousebrewco.com/ ) Also, but to less extent, Messrs McGuire ( http://www.messrsmaguire.ie/ ) (Bleedin' hell! how could I forget?!)

Dublin: 1. Bull&Castle Pub - http://tinyurl.com/bull-castle - the best selection of Irish craft beer on tap&bottle (upstairs). Galway Hooker, O'Haras Stout and Molly's Chocolate Stout are absolutely must-haves. It's quite noisy in the evening, so 4-6pm visit recommended for tasting. 2...

Well done! I've switched from Beertools couple of months ago and never looked back :chug: Keep up the good work, man!

:P

After 8 weeks you would feel like its lacto tasting you. No worries, if its still drinkable just siphon it out or skim the fur and bottle.

Had this one yesterday: http://www.sharpsbrewery.co.uk/our-beers/chalkys-bite/ Very nice, refreshing, with a slight fennel-cucumberish vegetable bright flavor. Something to repeat, certainly.

I bought this one: http://cgi.ebay.co.uk/0-140-Oe-Oechsle-27-...e-/260696631868 I have SG (Oeshle - middle scale - divided by 1000) and Brix (left one) with no need to calculate. Very happy with it - except it has proven both my hydros were off by couple points :-/ (tested on boiled water at 20C)

Make 25L of 1.058 wort and boil it down to 15L. Collect in cube and repeat. :-)

Can you tell us, how did your experiments look like?

It says to use 1TBL per 5gal of finished beer. To me it meansone should split this amount between mash and sparge.

Quick idea: why not brew slightly stronger, like 1.055-1.065 and dilute with pasteurised watermelon juice to taste, after the fermentation?

I suspect sourdough as an active culture lives in the same kitchen that I brew in, and I'm baking bread every second day... Everything about the beer was done properly, full 90min boil etc. Thankfully neither sourdough or beer smells of vinegar, but I'll stay vigilant :-)

Thanks Manticle. I have one oaked funked stout maturing and it's mighty tasty already - possibly the same infection from sourdough. That's a bold dark roasty motherfunker stout tho (on belgian yeast) - the current one is quite light, pale and does not have much to play along the souriness -...

Do I like funk stuff? Tried Rodenbach Grand Cru and liked it, so I assume yesss :-) Its certainly not horrible. But far from what I'd like indeed. Headspace - I was thinking about it just in case of acetic infection. That would not let it spread further, true? Wyeast Roselare - a lambic...

Ok, here's the story: 1. Made ~1.055 english style ale, with a dollop of homemade amberish malt and EKG hops. 2. Finished unusually high as for Nottingham, 1.018. 3. Dry hopped with EKG, after 5 days removed the hops (strange film on the surface) and tasted - uuugh - meh - sour! 4. Kept in a...

Just tasted first bottle from the pilot batch. Hmmm!!! Quite delicious, there is indeed something special in it - and its only 5days from bottling! The astringency is almost completely gone (just a hint at the back of the tongue) and will hopefully fade away completely in a week or so. Hooray :-D

Thanks, but after tasting this weirdo I'm still not convinced ;-) Made a small pilot batch yesterday - 2 litres @ 1.050 with DME, fresh Perle to get 35ibu. I'll update the topic in two weeks :-)

Nope - and I'm not intending to. Used 5x the amount of dried and the bitterness seems to be within expectations. Hersbrucker approx. 4%, Perle ~8%.

Just picked 500g of fresh Hersbrucker and 850g Perle from the back garden. Made a quick hop tea comparison to estimate bitterness against dried commercial hops... and to my surprise, found they made the infusion very milky and apart from bitterness, there is strong, stinging sensation at the...