What are you drinking tonight 2024.

[Stu]

Force carb it

Frankly, that's what I thought I was doing. I fermented it at 10psi and then it's been at 20psi for the last week or so.

I'll try rolling it about and getting the gas in.

 

[Hazelwood Brewery]

That last beer was nice so I’m having another. This batch is just getting into it’s stride now.

…followed by a best bitter.

 

[SMP Brewery]

After having a NEIPA from vocation brewing that was a cracker had high hopes for this and it’s not disappointed at all. Might have to make a visit to one of their pubs.

 

[Baldylocks Brewery]

SMP touche! This is a particularly tasty find

 

[Druss]

Something like a bitter, brewed in November last year (AG, BIAB), attempted to follow a recipe and got a little lost.

Tastes pretty darn good, nicely clear too but a head on it that refuses to dissipate.

 

[Leon103]

Made r pilgrimage to Ty Coch Inn. Cracking pint, good beer selection and the scenery wasn't too bad.

 

[Leon103]

Now onto something a bit different from Verdant. Very bitter but vey refreshing

 

[NormanHurst]

A pint of Millstone Tiger Rut here

 

[Hazelwood Brewery]

After a few glasses of best bitter I’m now having a glass of port. I’m not an expert on port but I’m enjoying this very much.

 

[Hazelwood Brewery]

I’m starting early today because I need something to feed my mind and body . I’ve just polished off the last 4 home made sausage rolls and now cracked a can of Kapa from Moot Brewery while I’m designing the refit of my brewshed to accommodate the new chiller my wife bought me for my Birthday. Happy hump day!

 

[Hazelwood Brewery]

Another taste of my cask bitter with a cheese roll. It’s still not clear but the flavour has improved and the bitterness has softened even over just a few days. Getting there.

It’s very easy drinking and the foamy head is both gorgeous and long lasting.

 

[Rodcx500z]

Another taste of my cask bitter with a cheese roll. It’s still not clear but the flavour has improved and the bitterness has softened even over just a few days. Getting there.

View attachment 102112

It’s very easy drinking and the foamy head is both gorgeous and long lasting.
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That's not a cheese roll it's a barm cake

 

[Hazelwood Brewery]

That's not a cheese roll it's a barm cake

Potayto, potarto - it’s bready and cheesy so it’s great! What I’m really excited about though is this beer, it’s the same recipe as my kegged version but is so well balanced as a cask beer. I’m seriously starting to regret giving away most of my King Kegs!

 

[Rodcx500z]

Potayto, potarto - it’s bready and cheesy so it’s great! What I’m really excited about though is this beer, it’s the same recipe as my kegged version but is so well balanced as a cask beer. I’m seriously starting to regret giving away most of my King Kegs!

Must admit H that looks a seriously good pint, did you carb it with gas or sugar, how low can you go psi for carbing, i use 20psi for lager type brews and 10 pis for bitters and English pales

 

[Hazelwood Brewery]

Must admit H that looks a seriously good pint, did you carb it with gas or sugar, how low can you go psi can you go for carbing, i use 20psi for lager type brews and 10 pis for bitters and English pales

Thanks Rod!

I used 40g sugar in a 23 litre batch. I used to be a bit sceptical about secondary fermentation being any different to forced carbonation, I think because many other people said so - gas is gas . However, my own experience in my early days of brewing and again now (when I’m far more confident) clearly shows a difference in foam quality and persistence. No doubt in my mind.

When/if I put this beer on tap I will only use gas to keep the head space free of oxygen so will apply very gentle pressure. I might even use my 30/70 mixed gas at something like 3 psi so the forced CO2 will be almost nothing.

Generally though for keg beers I use 6-7 psi for bitters, 10-12 psi for most other stuff, and 15-18 psi for the highly carbonated stuff. Any higher than that and it’s just too foamy. I might be able to go higher with my new chiller where the kegs, lines and taps are all chilled, we’ll see.

 

[prog99]

At the taproom. If anyone finds themselves in martigny! An ipa whose name I can’t remember.

 

[prog99]

Brilliant, scotch ale.

 

[Mash Monster]

Looks like the Guinness Clone is now a little over carbonated

 

[Leon103]

Back in the van. Second time having this and I have to say, it's brilliant.

 

[micklupulo]

Due to getting Covid could not attend the funeral of a friend going back to 1961 so am toasting him with a couple starting with an Oakham Citra with a picturesque backdrop.