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Invented? Stumbled blindly maybe 😂 The fun is seeing how it comes together, never before concoctions that actually taste nice. Trying a hazy hoppy pale next, see what mess I can make of that.

Well, a second yeast addition did the trick. Once done it got Coco nibs, vanilla pods (both whiskey soaked) and 10ml Uncle Roy's Hazelnut brewing essence. Matured 3 weeks and I had to try. The advice was well given gents, rescued from the brink of disaster and now, eminently drinkable. Hit the...

I pitched a second yeast , the 1st had started working but wanted to minimise too many funky products into a porter, it's happily frothing away now. Sealed in pressure fermenter, O2 purged and it's set at about 8psi, all appears tickety boo, thanks for the input from all, as always, to our rescue.

Generally been using liquid stuff and it's been fine. Going to play with making a starter to improve pitching rates I think. Looks like a good skill to gain. I have another pack of yeast so should should be good ta.

I've used London Ale III before and had action after about 24hrs so wasn't too surprised but was definitely expecting something before 2½ days. Will re pitch and pray to the beer gods anyway

Phew, after all the effort of getting that far and the anticipation of the nibs, vanilla and hazelnut essence awaiting it once done. Plus it's for a friend. Thanks for the reassurance.

Advice please. I have a porter (20l ,OG 1.060) plenty of oxygen, nutrition etc and bunged in Wyeast London Ale 1028 smack pack at 20 degrees C, shut the fermzilla, dropped some co2 on it (8psi), and left it in the dark with temp control at 20 degrees. 2½ days later it only just showed signs of...

Thank you 👍

Guinness Porter 👍👍 as for the Laurel & Hardy Celebration Ale, more details please, I don't know that 🤔 I'm intrigued. Is that a bottle shop or your cellar?🙃

Ooo darkness. Dangerous? Delicious. Best way in my opinion.

Ok, you win 🤣

Dixon of Dock Green. Think my dad used to film that for the BBC (showing my age). Beer and red wine. Top combo 👍

Tonight I'm supping my dark bitter. Crystal, brown and Maris otter malt, English hops, Golding's , northdown . Hobgoblin ISH but less bitter. Curry cooking. Funky jazz stuff (Corey Wong) on the kitchen stereo. Sigh. This homebrew lark may actually be all it's cracked up to be, happy Saturday folks.

Uncle Roy's Hazelnut super strong extract stuff on its way. I have some nuts in vodka soaking so may try some porter with both and see how it goes. Or incorporate the home made stuff with cream and biscuits and stuff and just indulge. Such hardship 🤪

Well, time to gunk up the food processor I think. Wonder if I can make a hazelnut satay beef curry too....hmmmm cheers guys.

I have been asked by a friend to help him make a chocolate hazelnut porter. (AG) sounds fun, love porter, what could go wrong 🤔. Sooo cobbled some ideas together from many other recipes, Coco nibs and vanilla pods I've used before so can handle them but hazelnuts? I want to use actual nuts...

100g nibs roasted 10 mins then soaked in Auchentoshen scotch for a week, I the berr at end of primary for 2 weeks. 2 vanilla pods in their own scotch for a week then added to beer for 2 weeks. Dumped whole lot in scotch and all, figured not much scotch really for 5 gallons. Could have done with...

Just a London porter AG kit but sneaked in some caco nibs and vanilla pods for a couple of weeks. Even if I say so myself, it's devine. Not much vanilla but the chocolate come across nicely without overload. Still young too, only 5-6 weeks old. It MIGHT survive till Santa comes. Maybe....

For me, tonight's joy is Razorback Festival IPA and soonly a pint of Honey Porter courtesy of a St Peter's homebrew kit. Both gifts. Both welcome. Both yummy. A very good evening to you all

Wow yea, only way to get my 1st Astra to start, yank the thing all the way. 😂