Search results

Did a barleywine for my first who's now two and another for my second who's now 3 months - 11% following the double double recipe from Randy Moshers - bottles were sterilized in a pressure cooker prior to bottling and sealed with a crown cap and wax. Had a bottle of the first last week and it...

It's highly unlikely, but if you've got the space, there's no harm leaving them for a bit ...

Found similar when mucking the old dears attic out - a beer kit with the price still on it. They still had 1/2ps when it was sold ...

Never heard of a sugar bomb, but I'd guess all it could do is increase carbonation by feeding the residual yeast, it's not going to fix an infection

Ok - sounds like either chlorophenols, which can be fixed by treating your water with Campden tablets prior to use, or phenols thrown by the yeast during fermentation. It's not the Starsan as it isn't iodine/chlorine based, so if that's all you sanitised/cleaned with, you should be fine I'd...

And yes, lessons were obviously learned and applied after last year, which made for a far less stressful day - well done Ali et al on the organisational front ...

And for those that're interested, I'm the big speccy lunk in the bristol beer fest tee in the IPA judging photo ...

Near in mind that Saison yeasts can be pushed to remarkably high temperatures - 30C isn't unheard of to get maximal ester production

Im Sam, I'm a bit of a lurker who's finally registered - I've been all grain brewing for a couple of years, and am a BJCP Recognized Judge. I've spotted a few familiar names on here, such as Ali and Swazi, and I daresay many more of you know me from the last couple of Nationals and the BBC...