What are you drinking tonight.

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ow much dark brown sugar did you add? And are you tasting it
I used 10oz of dark brown sugar in a 5 gallon batch. Maybe a bit of molasses that gives it a deeper flavor. Since I made two batches the same except for the sugar, I'll be able to check in the future to get a definitive answer.
 
I used 10oz of dark brown sugar in a 5 gallon batch. Maybe a bit of molasses that gives it a deeper flavor. Since I made two batches the same except for the sugar, I'll be able to check in the future to get a definitive answer.
I have thought about using dark brown sugar just for priming, but chicken out. I may give it a go by just priming a couple of bottles.
 
Wilko velvet stout, its only been in the pb a week so having a a sly one like you do, I can honestly say even at this stage its better than a lot of stouts I have been served in pubs, I did add dark dme and challenger as a dry hop, going to leave it now until Christmas, its nutty roasty and has a nice bitter finish not harsh just nice I will be brewing this one again that's for sure acheers.
 
Started off with Sammy Smiths Old Brewery Bitter clone.
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Moved on to Zombie dust AIPA.
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Joined by a friend for NZ Cheddar cheese snacks.
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Just been dragged, kicking and screaming, to a marstons brewery Christmas open day. So a few of pearl jet and 61 deep. Ended up leaving with a 4 pint takeaway for £5 and a 7.4% stout.
 

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Pearl jet is a good stout. Really hard to find in any shop, but if you can get hold of a pint it's well worth it.
 
Having a couple from my late advent calendar while I cook up a meatball feast.
First up is Bison west coast ipa from thornbridge. Haven't come across this before. The aroma is a bit disappointing but it's nice and bitter and very clean / easy drinking for 6.9% acheers.
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They are not lying when they say 'velvet on the tongue' on the front of the can. Not as sweet as I feared. Yum athumb..
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Hi Foxy my uncle Billy worked there when I was growing up, I take it you mean the brewery in Tadcaster Yorkshire
Yes that's the one still producing beer I believe and with open fermentation. The Zombie Dust clone seems to bowl an in swinger, never last long after a few of those. Stepped down on the alcohol content tonight, going to sit on my California Steaming beer tonight, very pleasant but I wish I had added some Perle bittering hops instead of all Huell Melon.
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