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I keg condition with sugar all the time, to get a more cask-like pour. Treat the keg like a large bottle.

Swedish spring...

I use Challenger as my Bittering hop, gives a smooth rounded bitterness suitable for UK ales. Works as a late boil and dry hop aswell though, have an all Challenger red ale conditioning atm that got a bit of Challenger late boil and a modest dry hop. Imo it is slightly fruity with the classic...

There are a few pubs/bars who are cask-marque certified and ran by brits and/or people with a passion for UK ale in Stockholm, so I've had Landlord and a few of the others from the larger northern breweries from cask a few times when I still lived there. A bit bothersome to fly about a 1000km...

As a bonus: a freshly drawn pint of my current bitter, looks a bit darker than it actually is. Reminds me a bit of TT's Boltmaker.

Correct, I won't be able to give you any evaluations of it until next fall sometime though...😅

I Always make starters, even with dry yeast, and pitch at least 1mcells/L/p. So the yeast is in good health and plenty of it at pitching time.

Brewed a Yorkshire style best bitter sunday morning, pitched yeast around lunch time. Rather basic 20L batch 83% eff Simpson GP as base, 3.5% Simpson Dark Crystal, 5% wheat malt, 10% invert 2. A bit of caramel color for a wee bit deeper hue. Boiled 90 min 1.040 OG/35 IBU 30g @20 min and 15g dry...

So after boiling the wort, I should boil water, let it cool, then pitch yeast and chuck in a bag of malt? Important to not seal the bag until after you chuck it in the yeast water, mind you, all well and good. But what should I do with the wort I spent all this time making?🤔

Ah yes, snow. I might know a thing or two about that...

I figured I'll give it a try. Fuller's, during Keeling at least, used Simpsons malt if I remember correctly. And if London Porter is brewed with their brown it should give a rather nutty, roasted coffee flavour, wich IMO are the most easily discernible flavours of their porter...

Got a bag of it the last time I ordered some stuff, have been using Crisp's so far. It is a bit darker than ones made by Crisp, Fawcett, Bairds etc(~450 ebc vs ~140-200 ebc). Anyone used it, how does it compare to other brown malt?

We still have about -15c here so I will probably have to wait a month or so until I can dig mine out of the snow. Then as soon as the ground thaws I will relocate the hops planted last spring to a better place where they get sun all day. Summers are shorter but 24h daylight actually makes up for...

If no yeast followed the beer in to the bottles nothing will happen anyways. Your best bet would probably have been to let the keg sit a few months instead of weeks before bottling from it.

A beer that big can take months to properly carb up with priming sugar, even if a lower level of carbonation and small amounts of sugar was used. It is a high alcohol environment and the yeast is tired. Time and patience are your friends with beers like this.

But has it created good music?

I think the main setback for an AI creating recipes is it will never taste what it's recipes brew. Without the human "feeling" component it will likely always be inferior to an actual human. But who knows, in the future we might have AI's advanced enough to experience sensations such as smell...

I have checked my 18L and 12L kegs, and it seems the weld line near the top is the "fill level" intended. I prime and naturally carb my kegs and just flush the headspace when done, so I can just peak in and see where I'm at during filling. I usually fill my kegs a bit over that line though...

Another day at the ice cube factory...

I really want a proper beer engine aswell, got an offer to buy a refurbished Angram one not too long ago but it was not really a good time to start another project then. I'd have to do some ghetto-rig and cheat a little with a low pressure regulator and external co2 aswell. Getting through a 18...