I still had mine into my twenties, the damn thing was like a black box, no matter what it went through it just didn't die.
I have vague memories of being maybe a year or two old, hurling it down a flight of stone steps and cackling gleefully as it was returned to me, pristine, to be hurled again shortly after.
I swear those things were forged in the fires of mount doom.
Hi folks, late to the party as I was taking SWMBO'D to Heathrow to go fly to Japan tomorrow to see the emigrated son and his family there.
My CADB blend,
Nice bitter and tasty!
So many motorway roadworks!
Most allegedly to change the proven Dangerous Dumb motorway with live hard-shoulder running into safe fluffy and warmingly reassuring "Smart" motorway lanes.
With more cameras! - like that'll make the HGVs (and other vehicles) impact much gentler.
We will not be using them, that's for sure.
Rant over.
To that.
Just what I find with my CADB bitter ale followed by the Kent Gold ale.
The bitter seems to accentuate the richness of the First Gold hopped/ floor malted Maris Otter brew.
Tonight's pourings:
So much better than the other way around!
I'll have to try your suggestion of a 1698 to follow on, could be interesting.
I have a friend Alan who is married to a Thai-esse, and has a house to retire there too.
Is it possible it is one and the same Alan?
Say Hi from me too!
We enjoyed many a glass of vintage sweet white port when students in Bristol.
Not this one unfortunately, but it was a proper vintage and luscious.
I found out about fermenting juices recently and this is my first ever batch. Started very basically; brewed in the bottle with half a cup of sugar and half a teaspoon of yeast in each one. Had a quick taste and it’s… interesting. Not as bad as I was expecting, but won’t be replacing my traditional weekend Rioja. It surprised me how bitter it has become and I guess that’s a good sign that there is a decent alcohol content.
I’ve got some apple juices going now and they smell quite cidery already, so looking forward to those. After finding this site, I’m inspired to get some equipment and start making proper brews.
Quick question for the forum though. It’s been fermenting for 12 days in a warm cupboard. The top is completely calm. No bubbles and it doesn’t taste fizzy. However if I give the bottle a shake and open it, there is quite a hiss. Does this mean it’s not quite ready, or is that just how it is? I think I’ll be having it mixed with lemonade or something similar, so doesn’t really matter. Just want to make sure I’m not going to upset my stomach by drinking too early! Cheers!