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I fully agree... we just released a pumpkin porter and that's doing well. People here generally go nuts for anything to do with pumpkin at this time of year though

That's the argument I'm trying to make but the owners think people only want IPA and Sours right now. My two least favorite types of beer.

So Danish, Aussie and Italian? Nobody drinks English, Scottish or Irish any more?

I'm originally from Kent and have been living in Canada some twenty-odd years. Anyway, was talking with the lads at the brewery I work at and trying to convince them that we should have an ESB - but they don't think it would sell well. It's all IPA here. So that got me wondering, is the UK big...

Is that near Seven Oaks? My aunt used to own a pub just down the way from there if so. I want to say Whitbread hop farm?

Brewery I work at has some... bot bad at all. Refreshing

Greetings brew crew! So, I'm looking to improve my cider and general brewing skills. I normally make what I call "rocket fuel" which is a basic cider; juice, champagne yeast, cuppa tea, sugar... bubble bubble thwaaah that'll take paint off the wall sort of thing. From that, I add more apple...

Cheers for the clarification on that - nice bit of history, too. I'll lob a mug full into my next small batch and see what happens. Afterall, experimentation is half the fun hehe. I imagine the tea goes in primary fermentation?

Thanks! What is the advantage to tannin?

I've been making cider for quite some time but have never heard of folk adding tea to their brews until I got on here. So! Why do you lot add tea? Is it simply for flavor or is there a more scientific reason for it?

Was going to say, wouldn't the raisins act as a nutrient? Would you really need the both of them?

I normally add my flavor after fermentation, is that the norm? Is it better to flavor before, during or after fermentation? Also, somebody mentioned a cider's flavor requires 2-3 months to develop - I normally wait around 3-4 weeks - is this a mistake? Cheers everybody!