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My practice is to prime each bottle with a syringe of measured sugar solution. For oatmeal stouts, I actually prime more than any other style I brew. But it's still not a lot: around 2.5 g of sugar per 500 ml bottle.

I see I never told the story on this. Well, I really liked it, colour, clarity, flavour and carbonation were spot-on. But, but, but.... it was way too bitter for me. And I speak as someone who certainly isn't hop-phobic. So whatever adjustments I made didn't seem to work well. I just went back...

Apologies again for terrible photography, but has anyone tried this, brewed for Lidl? Just don't. It's vile.

I'm trying the first of my single hop pale ales. I've brewed three small batches, same malt and yeast, three different hops. I was aiming for an English-style quite hoppy ale, and this first batch I set at (the obviously approximate) level of 40 IBU, which might be a bit high. The next two, I...

Yes, this. The odds are massively stacked against **** victims as it is, and the damage that a case like this does is incalculable.

What I remember about Martin Fowler is the late Nancy Banks-Smith in the Guardian describing him as a "one-man crime wave". :laugh8:

A mystery pint first tonight! Rarely for me, an odd swing-top bottle that was unlabelled (I code crown-tops by the colour and bottling date) and also brown. So not certain of the contents, but they look dark. turns out to be an old oatmeal stout, so must be <checks spreadsheet> 92 days old. And...

Pleased with that. A bit more colour from the Caramunich, and nice and clear and pretty much on target with FG, around 1047.

Interested in that, because I'm thinking of brewing a series of small-batch simple pale ales. Last week I did 2000 kg of pale malt, 50g of Caramunich. and First Gold hops to 42 IBU calculated. Which I thought might be a bit high. Today I've toned that down slightly, and gone with 70g of...

My (small) freezer is full of hops. I really need to do some small batch user-uppers. So, starting today, and just making this up as I go along... Target 10 litre batch: 2000 g Best Ale 50 g Caramunich 20 g First Gold @60 10 g First Gold @-10 US-05 Yeast. Because of my cavalier approach to...

I bought one of those a while ago, mostly for the bottle, tbh! 😀but I didn't care for it at all. I guess that class of beer is just not my thing.

I've had that prob. This is the first I've tried of this batch, and I did increase the priming, but only marginally, I'm not fully convinced that's the explanation. I also have this vague theory that heads were a bit better when I was using half naked golden oats and half porridge oats, but I...

ice pint of oatmeal stout. Pleased with this. :beer1:

If you're seeing double, put that beer down right now!

One of the last of this batch of my Flakey bitter. So pleased with this, even managed a bit better pic this time! :D

Very sad to hear, and many thanks for all your efforts.

With respect, HB, I don't think I am 'confused' at all, and I am aware that wheat and barley are two different grains. As I said in my previous post, Torrified wheat I've bought in the past has resembled the pix upthread. Your last para suggests wheat can be flaked AND also be torrified. Which...

If I can respond, as the OP :D The two pix from Benfleet Brewery and samale resemble torrified wheat I've bought in the past. Not dissimilar in appearance to malted wheat (and yes, I realise it's not malted). But I've seen torrified wheat that looked 'flaked', like flaked barley.

I didn't say it was.

When I've bought torrified wheat in the past, it's looked very much like ordinary wheat malt. But in my local HB shop today, there were bags labelled torrified wheat that resembled flaked barley. Are there two types? Or wrongly labelled? I should have queried it with the woman in the shop. Any...