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They generally mutate somewhat from eating themselves but usually no flavour difference. I once left some wlp400 for 2 years and now it's a bottom fermenter. Produces a slightly tarter witbeer. Sent from my iPhone using Tapatalk

I just did an IPA using wai iti hops @ 10g per litre. Bloody lovely it is too, I'm keeping it hidden from friends, wife etc. might try a citra smash myself

Another one of mine

Fantastic, can't wait to get some more content on there

Hi don't know if there's much interest in this but I've created a Facebook group for showing your latest beer labels. If anyone is looking for label ideas or just want to show off their creations, I'd really like to see you there as I think that it can grow into a library that everyone can use :)

Hi don't know if there's much interest in this but I've created a Facebook group for showing your latest beer labels. If anyone is looking for label ideas or just want to show off their creations, I'd really like to see you there as I think that it can grow into a library that everyone can use...

I threw away 2 barrels and all the fittings after a MLF infection. You can never be really sure you sanitise it all, if you miss one spot it starts again.

They just keep fermenting till there's no sugar left

Surely the residual sugar in the stout will continue to ferment in the bottle once you put in the new yeast.

Does the roasted barley add a coffee flavour too?

Their end. I was looking into it too, but even bringing it to another country when you travel leaves you open to some sort of alcohol tax at customs if it goes over duty free allowance

Isn't most of the conversion done in the first 30 mins? Just wondering as I've forgotten my mash for 3-4 hours and haven't had much difference such as thinner beer. That being said I do it in 45mins now when I remember ;)

If you leave it too long it will dry out your cider further.

I always get that with any top fermenting yeast. Get a ring around the edge of the liquid too sometimes. Still tastes like beer though :)

Couldn't buy the book on uk amazon but worked on the US version!!

All my ciders were really sour

I used rum barrel chunks to age my Belgian IPA. It was lush. Mmmmmmmmmm

Goes good with galaxy

A nylon bag same as the ones used for biab are great for getting out the bits as you get all your liquid in the barrel. I just use a great big rubber band and hilt mine to the top of the barrel and pour through it.

God that's awful . Reminds me of the time I malolactically infected nearly 100 litres of different German beers by putting them into old cider barrels. I cried that day...