I love the Guinness you get on tap in Ireland.
This is the recipe that I've been brewing for a while.
For a 40L batch, just halve the ingredient for 20L
5.7kg Tradition Ale
1.9kg Flaked Barley
0.76kg Roasted Barley
0.11kg Acid malt
60 min addition of hops to get 32 IBU
Fermentis S04 does just...
So ... what about the cold break? I've heard that you need a cold break to remove chill haze. Is there a way to increase the cold break without a chiller?
What would be nice is if your local home brew store sold pre mixed salts made to convert a 20L batch of tap water.
For example ...
Sydney -> Burton; Gosford -> Dublin; Melbourne -> London; Brisbane -> Dortmund
Can you also get other information such as maximum daily post average for accounts over a year old? I understand mine has probably risen dramatically with today's posts.
Google says that nutty flavours are "a product of oxidization or prolonged overheating during aging or after bottling."
My money, however, is on the yeast.
It sounds like you may have successfully propagated the "hints of nut" from the 1272. ;)
It's only S-23 we're talking about here; just whack it in your fermenter. I wouldn't even bother with temperature control with all this cold weather we're having.
How big are these bottles exactly? I thought those 5L mini-kegs held exactly the right amount for a quite night in.
There is a list of bottle sizes on Wikipedia
I'd suggest turning them into plugs using some PVC tubing from your local hardware store, a broken broom handle sawn down to size, and possibly using your bottle capper to get that last bit of compression.