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The idea is to add fresh is to avoid off flavours from secondary fermentation in the bottle. If you lager for a whilecthere may not be enough yeast left to carbonate as fast as normal. You can also carbonate lager at room temperature then put them in the fridge. Hope that makes sense. There is a...

I find there is always a straw flavour from bottle conditioning. I think its oxidisation and not table sugar. I keg all mine now but occasionally do a test and its always there. You could try adding fresh yeast when you bottle. Use a pippet to dose each bottle.

This is my six month old Flanders. Something to drink while i am waiting for the others. Did not have a lot of flavour after 3 months but there is plenty now. Its continued to mature even in the cold of my garage which is handy as i have run out of space. I have one of the fermonsters like you...

I have been making lacto starters. The high cell count can sour a beer after it finishes at 1010. No hops though. Just got the sour weapon pedio but have not tried it yet.

They seem to say six months which is what i did. I went 3 IBU but even that must of been too much as its only mildly sour. I dry hopped and oaked it, next time i wont add any hops until then. Complex though and tastes like its been nicely aged. Lots of fruit.

Carry on as normal then.

Czech Lager.

I do and you are not wrong!

I suggest we find a way of storing our farts to power cars with.

So many, Man about the house, On the buses, Alf Garnet, Citizen Smith, Monkey, Some mothers, Bless this house, Falty Towers, Terry and June, Perrin, Rising Damp, George and Mildred, Dont drink the water, Rentaghost, Robins Nest, Love thy neighbour, Shelley, Porridge and Sykes. Probably all 70's...

Genus brewing, the home brew network and David Heath.

The Jugernaut fermented Imagine a beer mixed with mushroom tea! :vomitintoilet: @Joust Voss can easily go to 13%. Steve did 16% and i managed 15.5% by using amylase. You need a highly fermentable wort. i mash really low, 20% sugar and some flaked barley or wheat. I shake the crap out of it in...

Wheat and flaked oats as not much of a fan of crystal. Wheat is great in everything though even lagers.

All of them!

100%

Has anyone tried Juggernaut yet? I have had some very tasty beers made it and its a week turnaround. I have just pitched some at 8c and its now warming up to 35c for a 2 day ferment. Its a no boil beer and this time i tasted the wort and noticed quite a lot of bitterness from a 75c steep. I...

My 1084 is the same, hardly any krausen but the beer it makes is great.

Its actually a bit older than i thought, brewed end of August and bottled 2 months ago. Most of the flavour seems to develop in the first month before it hits final gravity because of the lager pitching rate for the brett and the gluco. You can bottle with a different brett for variation, i...

Thank you most kindly. Very happy to hear you enjoyed it. I normally have one on tap all the time now and i like it highly carbed so i know what you mean. I have not really cracked getting the correct volume yet and i have no where warm to store anything. This might not surprise you but it was...