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well, I'm probabaly kicking a hornets nest, but I'd like to know what you Brewers consider the best or better UK exports here to the USA. I have tryed samual smith, guiniss, harp, Newcastle and perhaps other. I'm interested in bitters, pales and stouts. No sours or lagers please

Excellent and thank you. Notty is my go to for many beers as well. I'll put this beer on the February brew book

What's the recipe?

You can brew short, but if it's a high abv beer like above 8, consider adding some DME to boost the abv. Strong stouts age well and it might be quite nice in november. Ha wing a few extra bottles ageing in the cellar has always been a good thing for me. Otherwise, cut back a liter or 2.

Ok, what abv would you be aiming for? How much flaked oats,since I have it on hand, would you suggest for 19L batch? Also, I have notty, Windsor, 05 and a Belgian yeast on hand. I am not familiar with your yeast. Any of these do?

I completely agree. Their posts are sort of interesting, but they are not the be all end all for me. I have found better advise on home brew forems!!! One should remember that many sites like theirs and others do it for money, equiptment and other reasons, not just for making some home brew.

Once a year I make a ipa with T-58 yeast. Not really a Weiss yeast but a very nice IPA. Lots of esters combining with the hops.

If I used .65 marris otter and did not use the DME would it be similar or do you think the DME adds to the brew?

Early days was whatever was cheap. Coors, bud, Miller and some of the awfull stegmeyers lager which was $5.99 for a case, 24 bottles. But my older brother had a better pallet and soon it was grolsh , becks and anything brewed somewhere other than the USA. Decades later I traveled to Belgium and...

Now who's the wuss

Hahahahahahahaha, I must be.

I brew outside all year, but must wait for days that are above -6 c. I use propain and built a shelter around the brew kettle to ensure a good rolling boil. Also heat water on our wood fired cook stove. Saves on the gas bill, a bit more work than in the warmer months, but worth the agrivation...

Racked Burton ale and added oak. Dry hopped HGIPA with centenial but in addition to the 56g of centenial also added 56 g of citra. -26c over the weekend so no brewing.

Well,, before you tell the boss it poke it, I would suggest volunteer at a local brewery and see just what you might be getting yourself into. I worked for 1 winter at a local brewery and its a lot of physical labor. Loading and unloading truck , slinging sacks of grain, bottleing in cold...

I read the article, so I assume you are using their hops. Personally, I'd forget the mosaic, it's probabaly my least favorite hop. To each their own.

I was gifted the 6 and 10 a while back. Very tasty brews.

What hops are going into the dry hop?

24 I HGIPA #5 19 l HGIPA #6 19 l Ma,s Irish Stout 19l bad ass Burton ale Total 877L

Nope, always bottles. If memory serves dark and malty with a fairly high abv was the beer drank. Very good and very different to my normal beers.

Thank you! Me and my pals really liked the scotch ale and it looks like I'm going to be ordering some supplies. It's a shame the brewery is gone.