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Porter for second half
What are you drinking 2024.
- Thread starter Chippy_Tea
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Deeply Vale Brewery “Optimum”.
An absolutely lovely bitter
An absolutely lovely bitter
- Joined
- Nov 13, 2013
- Messages
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Some solid work in the garden, a half time refresher Poes Boston Bitter
The umpire has called time, but enough time to try my Foreign Extra Stout 3 litres of sour. Tasting very smooth but going to take time to mature. Bottled on the 17th April so a long way to go I think
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The umpire has called time, but enough time to try my Foreign Extra Stout 3 litres of sour. Tasting very smooth but going to take time to mature. Bottled on the 17th April so a long way to go I think
I tried one a bottle of my experimental Guinness clone earlier in the week. Simultaneously tasting nicer and less like Guinness (not the aim
, nicer and more like Guinness would be better). Even the Missus liked it and she doesn't like anything above about 3 SRM 
.Anyway, on to the point of the post - I used Munich Classic yeast as it is POF+ (Potential Off Flavour positive) and you can taste the phenolic background. I'm assuming that it does a similar thing to the sour you added ?
- Joined
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Yes I can taste the sour but it has mellowed since bottling, the high alcohol content is quite obvious too.I tried one a bottle of my experimental Guinness clone earlier in the week. Simultaneously tasting nicer and less like Guinness (not the aim
Anyway, on to the point of the post - I used Munich Classic yeast as it is POF+ (Potential Off Flavour positive) and you can taste the phenolic background. I'm assuming that it does a similar thing to the sour you added ?
After karchering the yard time for a pale ale
Today I’ve planted up those raised beds I rebuilt (though still haven’t painted) so time for a beer. I’m mixing it up today by starting with a Pirate Pale. 
And why not have another, it’s very warm here in south lancs
old dog new tricks
Regular.
Love to hear more about you Guinness clone may be out of my skill set being new to this and have only made a variant of Coopers Irish Stout that is still to bottle carb and mature.I tried one a bottle of my experimental Guinness clone earlier in the week. Simultaneously tasting nicer and less like Guinness (not the aim
Anyway, on to the point of the post - I used Munich Classic yeast as it is POF+ (Potential Off Flavour positive) and you can taste the phenolic background. I'm assuming that it does a similar thing to the sour you added ?
I’ve had to dress the gazebo because it’s just too hot to sit in the open. I’ve since moved on to my Full English Best Bitter.
Just poured a tc I brewed I think in November, and the heavens opened so back inside, this is good and will be drunk on warm summer nights
Herms bay
I'll Die trying.
New, rear ABS sensors and hubs, easier than expected so, London porter is ready and why not.
I did it after watching the Greg Wallace at the factory (or whatever its called) when they went to see how Guinness was made. Then there was another post about a study some researchers had done about Guinness yeast which gave me a clue as to what yeast to use. The 'Guinness method' is to do a pale ale mash and combine it with a steep of dark/black malt. At some point I'm planning to do another (hopefully better one) but if you want to know the details of what I did for this attempt then PM me.
Bet H is like a Roman emperor lounging round in his curtained gazebo.
Utopian Vienna.
A cracking stout from Shepherd Neame.
Impromptu curry as my painting today went swimmingly. So having to resort to tins. Tribute to start which is always good and some Hobgoblin Gold.
On one of the TMM videos when they went to the St. Austell the head brewer said that the tinned Tribute is designed to be like the draft.
