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I really like Spindrift as well as Broadside. Anyone tried that one?

They've been doing that beer for years and years, it's the standard lager they have in their pubs. I still rate Fullers as one of the best UK breweries. 1845, Golden Pride and ESB still blow nearly all craft beers out of the water in my opinion.

Buy a 5 litre container of de-ionised water and put it in that.

What so they're actually putting fried onions in instead? :)

I've ran out before and the beer just took a little bit longer to clear. The taste was still just as good.

I've done quite a few with this yeast now and it's nice and clean. I've just got proper temp control sorted so I can keep the temp low. I've found it gives a nice clean taste when kept cold. I did a few low ABV beers with this yeast and they were really quick to condition and very tasty...

Yes it could be that but it's only once I've started to notice it. I've been drinking punk IPA for years and never spotted it before. I used to find these beers quite refreshing (with the exception of Hop House 13 which is utter guff) I seem to get it once I try a particularly strong example...

I've never been a huge fan of hoppy beers but didn't really hate them but I've noticed a cooked onion flavour in some of them and I can't seem to shake it off. I've noticed it lately in Punk IPA, Stone IPA, Sharps Wolf Rock, Hop House 13 and a fair few others. Sometimes when I learn to pick...

I have tons and my favourites are: Brew your own British Real Ale - A great starter book Brew like a Monk - Great book about Belgian beers Farmhouse Ales - Covers Saison and Biere de Garde in great detail Any of Ron Pattinson's books

It'll be pretty difficult to keep the temperature constant in there. I've got a well insulated outbuilding and until I got a brew fridge I still fermented in the house because the temperature swings were unworkable.

+1 to trying Innis and Gunn. It's a creamy vanilla taste. It can be pretty nice when done right. I think the best oaked beer I've had was a Thiriez Oud Bruin which is dark, a bit sweet and not roasty. I imagine it'd be good in a Scotch ale for the same reasons. I've had a few Scotch style...

It's alright but not really a good representation of a typical saison. You're only likely to get americanised versions over here unfortunately. Dupont is what you really want to try if you can get it. There aren't actually all that many Belgian ones but they're very nice.

Welcome to the dark side! Sent from my E6653 using Tapatalk

I've used flaked Rye from a health food shop in a Rye saison and it came out nice. The recipe had 1.5 kilos of malted Rye but I used 500g flaked and 1kg malted. Sent from my E6653 using Tapatalk

It'll taste a lot sweeter early on due to low bitterness but once it clears it'll dry out. You don't really want it lower than 1.010 for this style as it needs some body left.

I'm in London se9. If I get a quote and it works out well I can give you a shout and see about pick up times or if there's anywhere they can he dropped off. Royal mail and parcelforce are pap for this sort of thing, way too expensive. Sent from my E6653 using Tapatalk

Boiled up the sugar in water and added last night. Glugging away again this morning Sent from my E6653 using Tapatalk

I could do with 3 crates for 500ml and the chimay one. If you get a price and it's not too dear I might give it a shot. Sent from my E6653 using Tapatalk

What sized bottles are the augustiner and chimay ones for and can you post? Sent from my E6653 using Tapatalk

I've used oat malt in place of flaked oats and it went fine so no biggie if they have given you the wrong stuff. These days it seems every beer has oats in. Particularly the craft ones. They also seem to have an obsession with putting Rye in Belgian beer. The mind boggles.