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I’ll check out the link for hard seltzer. 👍

Just filled two corny kegs with more Ubbe pseudo lager. Pitched a good amount of recycled yeast saved from before. Fermented from 1.043 to 1.003 in less than five days at 22celcius. One fermenter dry hopped with Nelson Sauvin. Both cold crashed to 2degreesC.

Years ago I tried a bottled Bager beer “Golden Champion”. I thought it was the perfect Summer beer, flavoured with elderflower, apparently. Later, having drank a lot of pub cask ales, I went back with great expectations, Looking to base an elderflower pale ale on it. Nope. Haven’t bought it...

I used it as the predominant late hop in a fairly simple malt billed pale ale. It turned out to be a very refreshing easy drinker with lime peel/lemon/lime flavours. No tropical fruit taste.

Worst predictive text EVER!

My Stout, rust attempt.

The Kveik “Lager” Turned out well.

The Irish ale Stout on nitro. Anyone used the Wyeast Irish ale strain in a pale ale?

Has the temperature you keep the kegs at changed?

Glasgow G77 Thanks!

Left is the Irish ale Right is 50:50 Irish/Belge

Both fermented down to 1.010. The Irish ale tasted more chocolatey. That typical belgian estery-ness in the other. Both kegged now. Irish ale one has gone on to nitrogen/CO2.

*popped 🤣

I cold steeped the dark grains and added to the kettle. The Belgian A pooped the fermenter lid a couple of days ago. The 1084 is behaving itself

24 hours later.....

One has omega Yeast Belgian A. Other one has the 1084. Fingers crossed

Thanks Brewed the stout today, more or less as above. Seemed to go ok. Just need to transfer to fermenters and pitch yeast. My Irish Ale Wyeast starter seems a bit lacklustre.

Do you recommend upping the flaked barley %, Harry?

Thanks. Yeah, thats a good idea about adding the dark grain later.

Hello! Trying to put together a stout from the malts I have in stock. I'm thinking of : Maris Otter 78.6% Flaked Barley 8.7% Melanoiden 4.4% Unmalted Roasted Barley 3.1% Special X 3.1% Caragold 2.2% This will give roughly 54 EBC colour Bittering to 37 IBU Trying to avoid any harsh roast...