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While recently voting for Hoddy's Beer World Cup, it struck me that I haven't tried a large number of the beers that you good folks chose as your absolute favourites. After some discussion over on that thread the seed for Beer of the Month was planted. The idea of this thread is that we pick a...

This was nearly 2kg of blackberries in a 10L batch and it definitely has a distinct fruity hit. I do think raspberries tend to come through a lot stronger though.

Saison that sat on blackberries from the garden for a week in secondary. This is a couple of months old now and has conditioned beautifully. The blackberry is there at the start and it fades in the finish as the yeast comes through for that classic Saison. The deep purple colour doesn't come...

A gateway beer? It seems like they are trying to cash in on the vast numbers who purchase Carling in their local supermarket. They always told the world they were uncompromising but this new headline beer is a sorry compromise at best.

I'm honestly gutted that I bought a 4 can pack asad1 I might try to give the other 3 away. I'm not sure I dislike anyone that much though...

Is it just me, or is this not a very nice beer? It reminds me of drinking Skol when I was 16. Wondering if maybe I bought some old cans that are badly packaged or something?!

Starbeer by Beer Ink is a great Peanut butter stout that shouldn't be too hard to find and is reasonably priced. I saw away a couple of pints at the York Beer Festival in September as I remembered it being excellent from the previous years festival!

Dark beers often benefit from long periods of conditioning. Those harder burnt flavours and the heat from the alcohol will likely fade and the complexity of the beer will develop. It might be worth labelling them up, stashing them away, concentrating on the next effort and then trying them again...

Another vote for Westmalle. Great beer and great bottles for reusing when homebrewing super high carbed belgian beers!

I tend to visit a couple of times a week, so it kind of is in a way! aunsure.... That's only one corner of the shop. There is a whole section devoted to fruits and sours then another to wits. athumb..

Awesome! I was over in August but have drunk all my stash. Luckily I have this shop just down the road

This is interesting. I noticed recently while making the Gammaray recipe from the Craft Beer for the People book that software doesnt seem to handle this too well. The recipe states that IBU is around 45, but after entering the hop schedule into both Brewfather and Beersmith, both apps agreed...

Three vessel system with a coolbox mash tun. I was aiming for 66C mash temp and ended up at 66.8C. After an hour the tun was at 66.1C. It's mostly Maris Otter with a touch of Caramalt and Caragold.

Thanks gents. Interesting. I just checked the notes from the last pale I made and that actually used CML US Pale too. It finished at 1.007. The yeast cake is huge and fluffy yes, it is above my spigot which means I'm going to have to syphon to the keg. Was aiming for a 5.2% and it's up...

I've just sampled an APA fermented using the CML US Pale and it is down at 1.006 from 1.051 after 7 days. That's attenuation of 88% which is way higher than they advertise on the pack. What are people's experience of this? Have I got unwanted visitors in my FV? The sample tasted a bit...

:laugh8::laugh8::laugh8:

Yep. No problem at all. athumb.. You would have to leave it months before running into issues with autolysis off flavours. In my experience, cider really benefits from long conditioning periods.

Don't wanna drink your Monkey Wrench dada da da da du da daa!

Hell yes, it's fantastic!

Pub round the corner has Oakhan Citra on cask and it is delicious. But given that Sierra Nevada probably inspired the Oakham ale, that's where my vote went.