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Reiterating the above but here's a few: Pitch LOTS of yeast and control temps early Don't bottle - keg and vent that for a couple of days - bottling definitely traps unwanted flavours that take time to be eaten. When serving leave it for a minute or two before drinking and get a good poour...

Wouldn't add limes or lemon - add slices at serving the acidity coulod be v. problematic... (If you want to be genuinely mexican add salt as well as the slice of lime when drinking) You could add lime and lemon zest, cascade would be more grapefruity flavours, citra more like passionfruit...

Best thing with the coffee is to do a cold extract overnight in the fridge (i.e.;e make it with cold water in the cafetiere and leave overnight in the fridge then plunge) and then add post-boil - then you get all the smooth taste but not the harsh caffeine of hot extraction. Same can be done...

oooh awesome! thanks!

I'm currently doing my PhD research on sensory learning - based around how people learn to and are assessed as sensory judges - specifically for beer tasting. One area of literature I'm really struggling to get to grips with is the beer chemistry end of it - the terms and words I need to use...

why don't you use eSnipe? set your max bid and get it to bid for you...

Discussion on just this ongoing over at JBK: http://www.jimsbeerkit.co.uk/forum/view ... =5&t=53361

The heather was legendary as it plays host to a fungus known as ergot, the precursor of LSD - probably bestowed ale with very similar side effects. Supposed to have made the picts fearsome indeed (drunk and tripping!) This is an interesting one from dupont...

Chill out, wait patiently, stop checking too often and leave it. If no activity after 48hrs then get another yeast pack and sprinkle on. Next time leave ti to cool to nearer 20c.

Judgiong is only on the 1st March and it's not me to contact but via the blog. Free days drinking and judging can't be too bad though! Generally a pretty good event as well.

From: http://jeffpickthall.blogspot.com/2012/02/wanna-judge-beer.html#comment-form Wanna Judge Beer? Once again I'm leading the judging for the Lancaster Beer Festival awarding the "Lancashire Cup". This beer festival was formerly know as the Lanacster Round Table Beer Festival, and it is now...

Hmmm - might be an idea, I got my brewery off of him and he's no so far away from here. Will PM him as you suggest!

So just so t'interwebs aren't confusing me you got these: made by southern temperature sensors and they work with STC1000 and also from your testing now work with ATC800+ - so going back to STS with that info would seem to be the way forward...

Replies from Forttex:

Yup they are NTC so these k-type won't work Who made your sensor then? WOndering if that's the way to go...

Have an atc800+ to control fermentation fridge but really want to get a pribe into the fv. Have had infection probelms using the 1" stainless probe I got as rubberised housing has too many nooks and crannies for bugs to live in... Was thinking one of these is the way to go...

Not strictly necessary to do a starter for a weissen but good idea (though a smack pack expanded is perfectly pitchable as is). And no don't subtract it - you're only adding ther yeast so if possible leave it to settle and pour off the liquid then just add the yeast slurry - it will have...

I burned my one out which was only 300mA Bloke said:

Smack pack once swollen will work OK - as aleman says a starter could help but the activator packs in date are good enough to pitch direct if fully swollen. I've just used the white labs equivalent and split a vial between two batches (1 of 19; 1 of 16l ) so ridiculously under pitching it - not...

I contacted supplier who confirmed that one of the 'high power multi-voltage' ac/dc adaptors on Maplin (currently on offer @ £20 down from £36) would be fine. Maplin site being rubbish so can't post link