The Org Bar, Pull up a chair and share. What're you drinking?

[Brettus]

Originally Posted by Bluepete

Love you!



Pete

Cor, you must've hit the heavy stuff already!

[Brettus]

Incidentally I'm on Cherry coke zero and some Bacardi black that I brought back yesterday must try and find somewhere stocking it in the UK sometime.

[andrewsmith]

Originally Posted by Brettus

Amen to that BP, sounds like you deserve it.

PS thanks for doing what you do, it IS appreciated, even if you guys don't get told enough.

Seconded!
You know that moonshine will send you mad

Saying that Bolton is a mad place to work

[kaivalagi]

+1 - thanks for all the hard work BP, it's much needed these days unfortunately

Well, I'm on the home brew again, working my way up 4 of my brews, this is the first and the longest bottled, a Frambose (Raspberry beer) at 5.5% which is more beer than raspberry and after just over 6 months of being bottled is now proper nice! Homebrewers need to do atleast one Brewferm Frambose batch...it is rather special

[kaivalagi]

Next one...Diablo, on the 8%ers now, this is a malty speciality golden beer with a sweet finish...A little cloudy, but tastes alright

[Bluepete]

After last night out in Manchester, I'm not drinking today. Shame cos my IPA home brew is rather good.

That Brewferm framboise looks good too!

Pete

[kaivalagi]

Defiantly worth trying out! It smells more of raspberries than it tastes, still nice and malty

I've been doing a little reading and I think I am one step closer to wanting to try mashing my own malts and cooking it up before fermentation soon....what I need to find is some decent advise on how to get a Belgian like brew done from scratch...what is different from the norm? Is it just the amount and type of yeast and sugar?

btw, this Diablo is working, very full bodied with nice hoppy finish, good considering it's only been bottled for 2 months...only stronger after this too, grand cru next

[kaivalagi]

#3 is the grand cru, another 8%er but more of a traditional Belgian Trappist, a lovely thing that's very smooth...you wouldn't think this one is 8% at all



Might need a break after this one

[Bluepete]

I made a Duvel clone last year. It's quite difficult cos the primary fermentation leaves a lot of suspended yeast. That creates a very vigorous secondary in the bottles. Every time I opened one, the carbonation was so exuberant that it was like a champagne bottle opening! Problem was, the yeast residue mixed back into the beer, ruining it.

Have a look at http://www.jimsbeerkit.co.uk for recipes.

Pete

[kaivalagi]

Nice one, thanks, these BrewFerm kits maker it so easy but I must try my own blends etc...so is it more yeast more than anything for Belgian beers? Maybe the yeast type is far more important with them?