s'Ok. There's other things I'd prefer to have for the price, but I'm glad to have tried it. This would actually be a really cool stepping stone into American style pales/IPA's. Everything is there, just no bitterness for the newcomer!
Cheers,
Nik
BEER THREAD
Started by Claydog, Jul 29 2009 09:24 PM
2219 replies to this topic
#1101
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Posted 15 July 2011 - 08:24 AM
Hi,
s'Ok. There's other things I'd prefer to have for the price, but I'm glad to have tried it. This would actually be a really cool stepping stone into American style pales/IPA's. Everything is there, just no bitterness for the newcomer!
Cheers,
Nik
s'Ok. There's other things I'd prefer to have for the price, but I'm glad to have tried it. This would actually be a really cool stepping stone into American style pales/IPA's. Everything is there, just no bitterness for the newcomer!
Cheers,
Nik
#1102
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Posted 16 July 2011 - 04:19 PM
Went to the Good Food and Wine fest. today, managed to try Eagle Bay Brewing's kolsch and pale. Both were very good but preferred the pale...
mdsc day trip?
mdsc day trip?
Ugh i could ramble on for forking days about this stuff.
#1103
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Posted 16 July 2011 - 07:14 PM
Hi,
Tomorrow is brew day, been calling you for two days.
Gayphoneanswer.
Cheers,
Nik
Tomorrow is brew day, been calling you for two days.
Gayphoneanswer.
Cheers,
Nik
#1104
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Posted 16 July 2011 - 09:07 PM
I ass sume you mean richo, as we've already had this discussion earlier in the week.
Ugh i could ramble on for forking days about this stuff.
#1105
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Posted 17 July 2011 - 09:39 AM
Hi,
I forget things.
Cheers,
Nik
I forget things.
Cheers,
Nik
#1106
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Posted 17 July 2011 - 09:42 AM
Fork, no gas. Brew cancelled.
DAMN THE MAN!
DAMN THE MAN!
#1107
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Posted 17 July 2011 - 11:31 AM
re-fill the gas bottle?
#1108
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Posted 17 July 2011 - 11:34 AM
I snapped the fitting two weeks ago on my refill station, was meant to be here on Tuesday. Was living on the hope I could fab something out of the forklift extension but the thread doesn't fit. My BBQ backup bottle is also empty.
:/
:/
#1109
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Posted 17 July 2011 - 11:40 AM
Steal one from a challet? 
haha
haha
#1110
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Posted 17 July 2011 - 11:42 AM
Chalets are hard plumbed bro.
#1111
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Posted 17 July 2011 - 11:49 AM
Dayam...
#1112
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Posted 17 July 2011 - 11:50 AM
Tell me about it. Poor old Richo got out of bed when there was still ice on the cook to get here for it.
:/
Luckily there was a carton of fancy beer for him to take away with him.
:/
Luckily there was a carton of fancy beer for him to take away with him.
#1113
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Posted 17 July 2011 - 11:52 AM
Pancy fear.
Ugh i could ramble on for forking days about this stuff.
#1114
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Posted 17 July 2011 - 11:55 AM
You weren't coming down were you? I cannot even remember speaking to you this week.
?
?
#1115
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Posted 17 July 2011 - 12:51 PM
Nope.
We spoke on your birthday night. Clearly it wasn't as unforgettable conversation as I thought it was.
We spoke on your birthday night. Clearly it wasn't as unforgettable conversation as I thought it was.
Ugh i could ramble on for forking days about this stuff.
#1116
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Posted 17 July 2011 - 12:54 PM
Hi,
Ah yes sir, correct. Tuesday was ever so long ago.
Cheers,
Nik
Ah yes sir, correct. Tuesday was ever so long ago.
Cheers,
Nik
#1117
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Posted 18 July 2011 - 11:12 AM
Guru's ,
Why my beer bubble for 4 days then sit dorment ? ?
reading pre was 1054 , when bubbly stop 2 days ago reading 1020 ....
today reading 1012 ... nearly there
Why my beer bubble for 4 days then sit dorment ? ?
reading pre was 1054 , when bubbly stop 2 days ago reading 1020 ....
today reading 1012 ... nearly there
#1118
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Posted 23 July 2011 - 09:37 AM
Hi,
Sorry Phatman! I only just looked in here. Weird. I must've missed the new post.
If it's still dropping, then it's still going. Fermentation vigour drops off at a linear rate and then tapers to a straighter line in the last stages of ferment. It could be that you got too fast of a ferment up front, which would have released a few nasties into the brew. Leaving it an extra couple of days should allow some of those nasties to be reabsorbed and dropped out - even a temp increase of one or two degrees can help over dyacetalyn rest.
This was really quite good, but I think I'm slowly losing appeal for 'big' US Ales. How they claim this to be even a bastardised version of a Scotch Ale is completely beyond me.
Cheers,
Nik
Sorry Phatman! I only just looked in here. Weird. I must've missed the new post.
If it's still dropping, then it's still going. Fermentation vigour drops off at a linear rate and then tapers to a straighter line in the last stages of ferment. It could be that you got too fast of a ferment up front, which would have released a few nasties into the brew. Leaving it an extra couple of days should allow some of those nasties to be reabsorbed and dropped out - even a temp increase of one or two degrees can help over dyacetalyn rest.
This was really quite good, but I think I'm slowly losing appeal for 'big' US Ales. How they claim this to be even a bastardised version of a Scotch Ale is completely beyond me.
Cheers,
Nik
#1119
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#1120
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Posted 03 August 2011 - 12:18 AM
BrewDog - AveryBrwonDregde
I think I want more. so much saaz
I think I want more. so much saaz
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