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nope - at 6'2'' a little tall for that caper

having said that, he has done me good a few times on the punt

Thanks for the comments - always good to add to the experience bank.

Out of interest, the OG was 1.050 and FG 1.006, so the yeast seems to have ripped into it quite well.

Taste is ok out of the fermenter - having said that, I am not holding my breath too much as past hydrometer taste tests have ...

After 6months or so out of the game due to the arrival of our daughter, I finally found some time on the weekend to have a brew.

Didn't really think too much about the recipie, but was using what was lying around and was kind of aiming for something loosely along the lines of a Leffe Brune - the ...

For the sake of completeness, and to add to the collective knowledge base, I thought it appropriate to note that I tasted the first of my "Real Ale" batch the other day.

A bit disappointed is my initial reaction. First thoughts are:

1. massively undercarbed - used drops (yes, remembered to put ...

Filled up fermenter to 23l. Normally I am a 21l man, but got carried away in the excitement I guess.

This baby is now in the bottle, after having 2 weeks in the (primary) fermenter. Bottomed out at 1.008, so it should be pretty easy to drink I guess, both re: alcohol and body. 2 months in bottle ...

Thanks for the tip.

It is a little weird though - normally I have a tendency to get OG's too high (probably a reflection of not enough stirring to create a 'balanced' gravity across the wort).

Oh well, hopefully it does not matter too much in the end and the brew tastes ok.

Having been inspired by this thread, I put a "real ale" brew into fermenter on the weekend:

1x Coopers Real Ale tin
1kg liquid light malt
200g Crystal (steeped in 3l of water slowly brought to about 70 degrees over 20mins)
25g Goldings pellets (15g at 20min boil, 10g at flameout)

Put in a Safale s ...

After bottling this one last week, I figured it was time to test it out. A little early perhaps, but I was impatient!

Having done a 'normal' carb on most bottles (ie 1 carb drop per 375mls), I started with one of those to see how the experimental standard worked out.

Colour was great - nice deep ...

Dear all,

Thanks for the feed-back. There is much food for thought there.

As for high-ish alcohol level, I know. Unfortunately, I didn't realise that until after I had put it all together and started taking SG readings. Having said that, I figure that this can be the first in a few experiments ...

I have put down a Morgan's Bishop's Bitter 1.7kg and it appears to have completed primary fermentation.

Seeing as though it was my first go at this style, I stuck to the basics of the tin, 500g dry light malt, 250g maltodex and 250g dex, and water. Yeast was the tin yeast (15g Brewmaster Ale yeast ...