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Glad someone took it off Campervan's hands!

I have a 2010 which they sell for £80. I'll maybe wait until it's ten years old before drinking. I'm assuming they don't intend to sell the old ones at that price (though they'll obviously take the cash if someone wants to buy it!). I assume listing them online for high prices is a business...

Oh god I made this two years ago and still have half my batch left. My homebrew shop didn’t have Northern Brewer hops so suggested I used Tettnanger instead (hardly matters as it’s hardly a hop led beer) but in my inexperience I didn’t compensate for the fact that it’s got half the AA rating, so...

Thanks both. I reckon worst comes to the worst I’ll just get a fresh bag of hops and dry hop it and drink it fast...

Hello! I had an 18 month period when I always had something on the go, then real life got in the way (Open University course, if you must know) which took all of my time for a year, now having taken a year off that I’m keen to have another go. I’ve got a load of hops that have been in my freezer...

If you're ever next door in Mallorca, look our for Sullerica. They're based in Soller and do some lovely beers. Not sure how far they go out of the north west of the island though.

I really like mine, definitely something I'll brew again. I'll probably up the dry hopping a bit though. Also mine looks horrible! I'll get a photo when I next open a bottle, but it'll probably be the haziness from the oats and the Vermont yeast I used combined with the darkness from Munich...

Mine’s got more bitterness than I was expecting (finally ready to drink today, and i’m on my third already. Oops!). It’s murky as hell and doesn’t look very nice. Hopefully that’ll settle out before the hop character goes. I’m still convinced it should...

Caesar Augustus is far from hoppy. I suppose they only call it an IPA/lager hybrid because it's top fermented, and IPA is a term that people understand more (even if, especially in this case, it means nothing).

I don’t mind your “boring” ales such as Doom Bar, and I wouldn’t say no to a pint of Fosters if there was nothing else on offer. Carling has a faint whiff of watered down piss as far as I’m concerned, and despite a phase in my teens I can’t stand Stella...

Glad to hear it! Yours might be at its best in a week maybe? With the amount of hops in this it’s only going to lose the character after carbonation levels are reached. I’ve not dry hopped mine yet. I was intending to do a second gravity reading tonight but I ended up drinking a...

The Special B isn’t “authentic”, and i’m Not sure what the regular sugar will achieve that the Candi sugar doesn’t do but better. If it were me I’d up the Candi sugar and scrap the regular sugar. I’d drop the special B too, but it’s very...

Pleased that you’ve got pineapple even using the US05 Yeast. I tasted my YB Vermont starter before pitching and that was overwhelmingly pineappley so I suspect the finished beer will be overwhelmingly so. I’m approaching 3 days fermenting and I really want to taste it! I’ll...

I brewed this today, and added Yeast Bay Vermont Ale Yeast. I had a taste of the “beer” from the yeast starter and it had a delicious pineapple taste. I reached 1.060 in the brew which I was impressed with, since I’ve started being careful with getting too much gunk into the...

Yeah, i’m looking forward to it. I was tempted by the YB Funktown, which seems to be a blend of Vermont and WLP644 Trois yeast. Maybe for another brew!

Got my ingredients for a 12l brew of this. £33 for hops and yeast! :/ But I’ll have a fair chunk of the hops left over because I got 100g of each. Yeast Bay Vermont yeast is sitting on the stir plate, hopefully to brew on Wednesday if this yeast gets done as quickly as it promises to.

Oops! Bottled this today in five champagne bottles and twenty two 330ml bottles. Named Tis The Saison To Be Jelly, because more beers should (sort of) be named after obscure Frank Zappa live albums. There's a decent level of spice in it, and I think the orange zest is just about coming...

Now I just want a creme brulee beer.

Second sample and gravity reading (I know I should just be patient! But I'd really like to bottle this weekend and get on with another brew if I can. Obviously I won't if there's any doubt over whether it's fermented or not) and it's tasting pretty good. Gravity is down to 1006 (from 1065) so...

I'm tempted by this one for my next brew, perhaps with Yeast Bay Vermont yeast. It's odd that it's got 130g hops for an aroma steep yet "only" 50g for dry hopping.