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Ginger, anise, pepper and coriander in a spiced saison. It came out really good.

The onion is the same sort of taste I get in that God awful hop house 13 turd. I've heard a few people saying one year's batch of citra tasted of onions. Must be crap hops.

One more thing, what sorts of other beers do you make and what mash schedules do you tend to go for?

It's Biere de garde but leans a bit towards Belgian blond. Might as well buy it as it's cheap at lidl.

Yes I've done one brew with this yeast which was my basic BdG but I think I only posted that on the other forum. I'll sort you a bottle of that when we next swap. It's pretty neutral but with a little sweetness in there. I like it so far. I've not used the floor malted pilsner and the only...

I'll try something similar. I had a Beersmith profile someone made to help me plan the OG. It was too low based on a 20L brew length but as soon as I changed that to 22 it was bang on. TBH what I did wasn't really a sparge, I just poured the extra wort through the grains quickly rather than...

A combination of factors such as needing to clear space, not having much time, a leaking mash tun and having a bumper month in Feb meant I've treated myself to a Braumeister Plus. I've been wanting to do more step mashing to enhance the body and flavour of my beers and now I can. The first...

It depends on lots of things. Dark and amber beers take age very well but blonds don't so much as the oxidation really stands out after a while. Hop aroma will fade over time so very hoppy beers are better young. Strong beers need more age than weaker beers and also if you make a lot of...

I've not tried a decoction but did some simple step mashes for my Belgian and French style brews and found it made quite a difference.The style of beer I was aiming for seems full at the start but dry in the finish. All the professional French and Belgian brewers do a step mash with quite a...

It'll be fine. I've added brett to beers with French saison and still got a decent bit of flavour

I had a bottle of this the other week and the hops tasted like onion, it was really odd.

Cor I bet that's good in winter

I just chuck it in

Demijohns are great for extended conditioning but as mentioned don't carb them up

Well done, that event horizon was ridiculously good if it's the same one I had a year or so back.

Well done on the prize Steve. We should get that swap on when you think it's at peak condition.

I find the more pale and subtle, the harder they are. Tons of hops will hide a lot of mistakes, as will lots of dark malt and sweetness. If you get a delicate pale beer wrong you really know it.

We missed the tour at Cantillon because of the mother of all traffic jams last time I went to Brussels. I was gutted! I just had enough time for a quick glass by the time I got there. Several hours in Moeder Lambic was a good way of making up for that though. They had loads of good lambic on...

Sounds really interesting. I've had a few good French beers with chestnut in and they were both really good.

With any setup you want to repeat the process and record what you did with all the temps and amounts of grain and that'll mean you know how much to add to get the reading you want. The same ingredients on different systems will make a different starting gravity so it's a matter of practice and...