Libigage
Landlord.
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I'll send you my recipe tomorrow, definite coconut taste. I only used 100g
What are you drinking tonight 2022?
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I have Simcoe as well 
No he's actually a quarter Jordanian, but it's a German name - there's no OFF on the end though, his name is Stefan
It's what his dad wanted to call him. I like it!
It doesn't have off on the end, obviously!
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Ah right that explains it. I never get the 'I am quarter ....."No he's actually a quarter Jordanian, but it's a German name - there's no OFF on the end though, his name is Stefan
Just to clarify for you, his dad has a British mother and a Jordanian dad, making his dad half-Jordanian. I am British, so half-Jordanian + British = a quarter Jordanian. I think that's how it works anyway. He has a lovely tanned skintone, but my younger son doesn't have any colour whatsoever. Genetics are odd!
PS my husband now is not their dad, obviously, in case anyone was wondering lol
I’m preparing for a brew-day tomorrow because we have family coming round at the weekend and I’m going to need another Czech Pilsner after that.
While I’m sitting in the sun I can’t resist another try of my nitro-stout. It’s coming together very nicely (understatement) but I’ll share 1 lesson and 1 observation from the brewing and dispense of this beer…
Lesson: I brewed this stout by overnight steeping the dark roast grains and adding the steeped liquor at flameout. This has given the stout a very smooth flavour but it also tastes a little raw. Next time I brew this I will add the steeped liquor with 10 minutes of the boil left to cook out that raw flavour. It isn’t unpleasant at all but the stout would be better without it.
Observation: I’m using 30/70 mixed gas (30% CO2) and to carbonate nicely like this has taken a month at 45psi. It’s also served through a stout spout at 45psi. I will do this every time I brew a stout (it’s that good) but you do need to allow time with nitro.
While I’m sitting in the sun I can’t resist another try of my nitro-stout. It’s coming together very nicely (understatement) but I’ll share 1 lesson and 1 observation from the brewing and dispense of this beer…
Lesson: I brewed this stout by overnight steeping the dark roast grains and adding the steeped liquor at flameout. This has given the stout a very smooth flavour but it also tastes a little raw. Next time I brew this I will add the steeped liquor with 10 minutes of the boil left to cook out that raw flavour. It isn’t unpleasant at all but the stout would be better without it.
Observation: I’m using 30/70 mixed gas (30% CO2) and to carbonate nicely like this has taken a month at 45psi. It’s also served through a stout spout at 45psi. I will do this every time I brew a stout (it’s that good) but you do need to allow time with nitro.
I can't believe you are on the lash already, and I'm still here working my **** off getting shouted at by grumpy clients. Boooooooooooo!
On a serious note, I thought the aim with steeping roasted malts was for them to avoid the mash where they might add astringency, so why not chuck the steeped liquor in for the full boil?
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I’m on the office today, with probably a dozen or more descent pubs in easy walking distance but alas having to make do with a coffee roll on 3PM (I work 7-3 on days I am in the office).
Oh no! I’m sorry to hear about your condition (working)I can't believe you are on the lash already, and I'm still here working my **** off getting shouted at by grumpy clients. Boooooooooooo!
On a serious note, I thought the aim with steeping roasted malts was for them to avoid the mash where they might add astringency, so why not chuck the steeped liquor in for the full boil?
. At least there’s a long weekend and some nice weather to look forward to.I did try late mashing but it didn’t go far enough in terms of becoming more smooth. I thought about coffee sitting in a jug on a hot-plate. The coffee is “mashed” and separated from the grain but still tastes nasty after stewing for a while. I wondered if a long boil might do the same with the steeping liquor and decided to try adding it at flameout. Now I’ve gone too far the other way but that’s fine, I’ve learned from it.
The flavour isn’t bad at all, I still want another! I just need another attempt or two to get the right balance.
Treating myself to an early Kolsch today while the sun is still shining.
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A beer on the station platform the one time I consider it acceptable to drink straight from the can.
The beer is good too picked it up in Oxford covered market.
Time for a mid brew Märzen, just to check how it’s clearing up
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I know how people work it out. I just don't get why people refer themselves in such manner. I was born and bred in Wales so I am Welsh. Although my father is Welsh my mother is french. But her mother is Greek. Therefore my mother not 100% French, so what does that make me?
Welsh.
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No he's actually a quarter Jordanian, but it's a German name - there's no OFF on the end though, his name is Stefan
Good job you didn't call him FUK
Session Sour next with the 30min hop addition.
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