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@xozzx i'd strongly advise coming along, it's a great way to get feedback on your brews and new ideas. Bring some of your beer too! Sent from my SM-T585 using Tapatalk

Fierce Beers are quite easy to get in Aberdeen City now, most off the oddbins branches and independent off licenses have a few of them. They've also just opened a bar on Exchequer Row. I'm not sure where you'd get them out in the 'shire though. I think that their sour beers are soured with lacto...

I'd second the suggestion of trying Flanders Red ales - rodenbach grand cru and duchesse de borgogne are both sour but with some sweetness too. As a local alternative, have you tried fierce beer's fruit sours? Sent from my SM-A320FL using Tapatalk

Thanks inkbird! PM sent Sent from my SM-A320FL using Tapatalk

I'd like to enter the draw for any of these, thank you! Sent from my SM-A320FL using Tapatalk

I've used it in porter and stout with good results. I think my favourite was a version of 1811 whitbread porter using this recipe from Ron Pattinson's site... http://barclayperkins.blogspot.co.uk/2011/01/lets-brew-wednesday-1811-whitbread.html There's no reason this couldn't work in a bitter...

Your recipe looks good to me. I've made a few attempts at a strong bitter, mostly in the ballpark of the Fullers ESB recipes that have appeared in the late Graham Wheeler's book and on line. I've generally gone for 90-95% pale (usually golden promise), 5-10% crystal. My last one had some invert...

Hi Russell, welcome to the best hobby in the universe! Paul (also in Aberdeen)

I 've tried a few and had good results with.. EKG - in loads of beers, particularly super bitter old fashioned IPAs Northdown - mostly bittering to be fair, in a strong scotch Challenger - in bitter, quite herbal, but nice Saaz - lager and belgian pales Sorachi Ace - in a light lager

I'm pretty sure I bought my flask from them. I heat it directly on a gas hob to make my yeast starters and it's been fantastic so far. I think I aid a bit more than that, but this was some time ago.

There's usually between 5 and 15 people, so quite variable. I take along 660ml or a litre of a brew, this usually makes it all the way around the table. There can be a lot to go around some months, so small tasters are a wise choice! We usually have the double table in the middle of the bar...

The club at brewdog is still the last sunday of the month, from 3pm. I think they stopped promoting it as we usually fill the table they set aside for us anyhow, there's a decent crowd of regulars and quite a few occasional visitors. The bar are pretty good to us, they let us drink our own brew...

I've been on the Fullers tour and would recommend it. The tour is interesting and you get a good (and quiet generous if I remember correctly) tasting session at the end, so well worth it if you like their beers.

I've been trying to read up on fruit and veg wines lately, apparently parsnip wine is supposed to be pretty good! I won't be convinced until I try it though and there's only one way I'm going to get that chance. It's next on the list!

Another vote here for leaving it for longer. I rarely open up a fermenter before the two week mark these days. Yeast activity isn't always visually impressive, but it can still be working away regardless. Give it a week in a warm space and see what you think.

Hi Zephyr259. I've been registered here for a few years, but have been hanging around on other forums for the most part. It's good to (digitally) meet a few more locals. I've gotten to know quite a few home brewers around Aberdeen, mostly thanks to the monthly meet ups at the gallowgate brewdog...

I made a mexican cerveza style lager last summer and added lime peel in secondary. I only added the green peel, tried to be careful to avoid the pithy bits. I chucked this peel into a tiny amount of vodka for a week or so and threw peel and vodka into the beer in secondary. I used 7 grams of...

I'm in NE Scotland as well (Aberdeen City) and have used winter ambient temperatures to ferment lagers before with some success. If you want to ferment at ale temperature you'll probably need to make a fermentation chamber of some sort, otherwise you'l lose too much heat. I use a modified fridge...

A cold beer will always have less flavour. I've got kegged beer in my shed at -1c at the moment, as I've no way of warming the kegs up. At pouring it doesn't taste of much, but gradually improves in tha glass as it reaches room temperature. Hopefully your beer will do the same, I love a dark mild!

Welcome. I like the silent and sinister approach, also great mash tun!