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That's great that CC.

Not sure if I missed it but the recipes above are for Foreign Extra stout not West Indies porter.

I have been trying to find s clone recipe for the Guinness West Indies porter but the only one I have found is the one on the 'All about hops' website which is nice but not a good clone. I also tried to g see t ingormation from Guinness but thry wouldn't say anything. Does anyone have a recipe?

It is a process known as 'dropping' which is not done so much now with the advent of cold crashing (which I am not set up to do). The effect is to remove the beer from the dead yeast etc that has been formed during fermentation and to encourage the yeast to sediment before bottling. It is very...

I generally use Nottingham ale yeast which is quite fast, high attenuating and high floculation. As a result my timetable is: 3 - 4 days in fermenter, and then transfer into a second air locked container for 5 - 10 days (I use a polypin sat on its base with an air lock in the hole where the tap...

We have become addicted to watching The Handmaid's Tale. Very disturbing and bleak and all the harder because you know that it is not that different from what actually happens in some countries. We are about half way through the 50 or so episodes.

5th Dec: Magpie Best. 4.2% Best Bitter. Rather thin and malty. Not really to my taste but still drinkable.

Dec 4th Blue Monkey Guerrilla. 4.9% Stout. Very decent. Best so far.

Dancing Duck 22. 4.3% Best bitter. Quite light in colour and fairly malty (more than I generally like). OK beer though.

Only just saw this thread. I have had bought advent calendars in the past and have generally been disappointed. As a result my wife now buys in beers to make one for me (what an expression of true love!). Dec 1st: Lincoln Green Hood, 4.7%, Best Bitter. Not bad, a bit malty for me but still...

St Austell Proper Job clone. 4.9 Kg Maris Otter 225g Munich 15g Chinook 70 min 20g Wilamette 70 min 25g Chinook 15 min 40g Wilamette 15 min 30g Chinook Flame out 40g Wilamette Flame out 40g Cascade Flame out Yeast: Nottingham Ale 21 litres collected at 1053.

I live near Lewes where Harvey's is brewed and any pub that can will sell Harvey's Best. It is virtually a religion round here. They generally brew old style ales and so when I went into their (busy) brewery tap the other day I had a choice of Best bitter, their IPA (a weak bitter), their...

On a slightly more positive note... the NHS (in England at least, not sure about elsewhere) now offers aortic aneurysm screening to all men in their 65th year. I had mine last year. All good thankfully.

I have done this several times and it is fine without it.

I rack to a secondary routinely. I then add primings and finings at bottling. That way you know you have enough yeast still in suspension fir it to carbonate.

I always rack from the FV into a second container (I use a polypin on its base with an airlock in) after 3-4 days when fermentation has died down but not stopped. A lot of yeast drops out in thr first few hours and I leave it in that container for about a week until I bottle from it. This is a...

I have used Nottingham which is supposed to be quite forgiving of highest temperatures.

Just did a brew (Amarillo SMASH) because we have a hosepipe ban starting on Friday. Cooled O.K. to about 21 degrees but checked a little while later and the temperature strip on outside of the fermenter was reading 25/26 degrees. The picture shows my rudimentary attempt at cooling which I...

We have a ban coming in on Friday (South East water). I am brewing today! (an Amarillo SMASH).

I use about 2 grams of caster for each bottle and make it up as a syrup with enough to prime each bottle with 5ml. I also dissolve my fining gelatine in it so when I add to each bottle with a syringe I am priming and fining. This has always worked well for me.