homebrewandbeer.com

Folks,

Bonnet boy and I have sat down and opened a bottle of Pyssedas' Big Black Bertha (based on Oliver's Wrist Thick Stout).

Now this is a mighty fine drop - black, alcoholic, hoppy & very smooth, however we are debating the syrupy characteristic.

This is a beer that has about 7kg of malt ...

I heartily endorse Dogger's plan.

We have tried for over twelve months to get ahead on the stockpile front, but converting stubbies & longnecks & swing tops & whatever to litres is thirsty work.

However whatever additions you have will be carefully added to (currently low hint) inventory levels ...

Munkey, How long do you let the wine sit in the bottle before drinking? Young wine would be pretty rough - let it settle down for a while (and make some more in the meantime).

I too, have the darker ales under control (between 3 & 2).

What is it with lagers? I have not yet made one I am truly satisfied with - and I switch off all heating in the house for a month each winter to get good lager brewing temperatures (sub 14degC).

My wife, she complains, but it's all muffled ...

the ficus remains intact

Ficus Carrying Tip #1

If you're carrying Mr Ficus between the 14th & 15th pubs, it's best not to yell out "Go Collingwood!" at a passing bunch of disgruntled Hawthorn supporters.

The ficus survived the impact.

Well!

All I can say the (roughly) one pot at each pub thing gets you through!

Pity I didn't do that.

Brasil has a very tasty guarana softdrink made by Antarctica that tastes a bit like creaming soda. Give it a try in beer and let us know how it goes!

Anyone added cocoa beans? I was thinking of dropping a few in a stout.

Dawgwaterer.

One of the joys of homebrewing is drinking the beer in the bottles you bought so you could bottle your brew. I reckon my beer consumption jumped considerably when I started brewing.

Use mostly malt shovel bottles and Hahn premium stubbies (longnecks look good but never used them). Prefer crown ...

I also recently tried the pale ale kit, and unlike my usual brews did not add any hops at all. OG 1044, FG 1004, used kit with 500g dextrose, 500g malt. Was pretty happy with result, however there is a slight hint of ginger (the previous brew in that particular fermenter).

Still coming to terms ...

Hmmm,

Up until this point I had not considered the use of native flora or fauna in a beer of any sort, but am now intrigued. Will get back to all on the concept, but perhaps a Quandong Wine is more appropriate?

The Egg Ale has cleared nicely and is sitting in the Fridge, waiting for the arrival of ...

There is the Imperial Stout Oliver and Geoff have made, we too had a go at this one (we called it Big Black Bertha), and it came out around 10.5%. Pretty involved to make though (a whole day of beery activity).

Some people put wine/champagne yeast into higher alcohol beers (as fermentation gets ...

I have not yet used finings in any of my brews, as they are generally reasonable clear by the time they are carefully decanted. Can finings absorb or mute the aroma/flavour characteristics of the beer? This is something that is sometimes mentioned in winemaking documentation.

Cheers,
Richard.

It was a close thing!

The egg beer has been sampled, and I have new respect for whoever decided a concoction like this was either a) healthy or b) an acceptable beverage for social occasions.

It has a sickly, pungent organic aroma, not unlike distilled rotten flesh, and after one sip your want for ...

After recent experiments by my colleague with Chicken Beer, I finally got around to making an experimental batch of Egg Ale, based on a recipe from an old book called Beverages, Past and Present.

This recipe contains eggs, beef gravy and sherry, among other ingredients. It has been fermenting for ...

While it is possible to type "Cock Ale" into a search engine and see a number of recipes, I shall post one here to aid interest and enthusiasm in the topic!

Take a cock of half a year old, kill and truss him well, and put into a cask twelve gallons of ale to which add four pounds of raisins of the ...