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Weissbier with creamy chowder/fish pie...

Crumbs. I also got Namibia and I'm off to Dublin this morning for a 'Cultural Weekend' with the missus...

This has smoothed out and is now tasting very good indeed. For next time: I would reduce considerably the amount of brown and chocolate malt as I feel it smothers the hops a little. I would also drop the amount of PM and therefore the ABV. This should be more of a session beer than it is and...

We have lift off!

Pitched the yeast into a 1045 wort. Now the waiting game begins!

The starter is gurgling away in a DJ. I'm doing this brew tonight as the gf and I have the first of the mad pre-Christmas weekends on our plate tomorrow. Looks like a late finish but we usually get a takeaway on a Friday so the kitchen is all mine (twirls moustache and chuckles.) Will update...

What a great thread idea! My beer that I couldn't stop supping was the Peter's Particular Stout AG kit from the HBC that I was lucky enough to win. It was absolutely delicious and my grand plans of aging it for winter were short lived!

Yes please!

I could be in the market for the mash tun; I wouldn't mind a picture if at all possible, though. :-)

I can just hear the plaintive mutterings of the tweedy, leather elbow-patched brigade as I pour a frothing, cold pint... Cask conditioned beer done well is a thing of beauty. I feel that the margin for error is pretty small in comparison to kegging and F.C.

Very interesting beer, this. The choc malt and the brown malt really come through, as do the EKG/Citra,Chinook, Centennial aroma hops. It's very pleasant but is missing that certain something... Maybe the US05 yeast wasn't the right fit for this or I'm just drinking it very young and it needs...

I'll take one burner, please. What's the P&P looking like to Hampshire? GU511BE is my postcode

You've planted the seed; I just had to try it again. It's just getting better...

Thanks guys. It's a strange recipe due to the lack of flaked barley etc that you would expect in a stout but the recipe is (supposedly) of antiquity and goes back to the era of the malt tax. Either way, it'll be an interesting one to make and I'm planning on putting the whole process on here.

I'm managing to hold off, Cat. I've got a corny of brown ale that I'm quaffing and is helping me keep my mitts off the bottles! I did crack one at the weekend and it is my best porter yet.

Hi chaps, my HBC stuff has arrived and so I'm going to do the following brew: Sraid Dashain Stout Porter (Apologies for the lbs and oz, I will obviously convert them into old money when I write it in my brew book.) OG 1.060 5 gallons, all grain Grist: 9 lbs Maris Otter 1 lbs Amber...

I'd also like to declare an interest in the mash tun and/or the gas burner. Is one burner sufficient for a 33litre pot or did you need two to reach a proper boil?