Bowl sprayer
Well-Known Member
Any ideas on how to butcher a kit stout to produce this result?
Is it even possible without attempting an AG brew?
Thanks
Is it even possible without attempting an AG brew?
Thanks
calumscott said:http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&p=263113
I'm still not convinced by it. I fear it may be going backwards...
boozy_shoes said:I think the sugar in it is the bit that stops it ageing well. I made one with a load of muscavado in a couple of years ago and it took ages to mature - it's still doing it. I also made one this year that is already superb and that only had a large grain bill and a kilo of dme. Has anybody else found this?
graysalchemy said:calumscott said:http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&p=263113
I'm still not convinced by it. I fear it may be going backwards...
You mean the bottle that you gave me which I am saving for a special occasion should be drunk
Better find a special occasion then :lol: :lol:
calumscott said:..it is Friday right??
OK so I guess I wasn't in the mood for it the last bottle I opened. It's all good.
I think there are still harsh edges to round out though. Maybe next Christmas...
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