Nice weekwnd away and a spur of the moment stout

[Leftofcentresalterego]

Yes master

I do practice those arts, as instructed by yourself on the brew forum but forgot to mention them.

When your brew has finished fermenting Tom, rack it into a plastic jerry can and bung it in the fridge for a fortnight before bottling. The cold will cause most of the yeast to drop to the bottom, largely reducing any yeasty tastes.

I have found that using 500g of weet-bix (which is nearly all flaked wheat) in the mash definately aids head retention.

[Jovial Monk]

And Lefty is now about to raid the muesli aisle at the local duopoly not-so-super mart


Golly, I hope he does do a 32C betaglucanase rest after he has plundered that aisle

[Leftofcentresalterego]

Hmm. A pale ale with museli - or oats?

I remember my first betaglucanase rest with an oat mash - I didn't realise that the mash needed to include malt. Ever tried to strain porridge through a kitchen sieve?

[Jovial Monk]

hahahaha

[TomB]

I just don't have the right environment for home brewing so I will have to stick stealing to others, ninja style.

[Leftofcentresalterego]

Right! I'm definately posting a gaurd on my stout