Whilst I have been known to enjoy the odd pint of real aleI have say that I find that it doesn't work for me in the summer heat of Greece. I think that this is because it very soon warms up to above the ideal temperature of 12-14 deg C. Mythos on the other hand.....
Message posted by seaangler (Chat Room Administrator) on 06áNovemberá2008 at 4:52pm - IP Logged
Quote: Originally posted by daveyh on 06áNovemberá2008
Seaangler, any spare full kegs for xmas would be much appreciated!!!!!
We have keg watch hear in Burton as to the amount going missing(price of scrap)A lot of our kegs also have trackers fitted to them...
Martin...Yes bitter is served at celler tempeture...Not as quenching as a ice cool larger...Chris
Message posted by panv on 07áNovemberá2008 at 12:19pm - IP Logged
just reading the thread and though I know nothing of brewing home made wine and beer I thought I'd ask if there is a shop in Corfu who sells ingredients for this. In the UK come Christmas time I used to go to the local brew your own shop and buy a mix for ginger wine. You only had to add hot water and sugar and put it in a bottle, non alcaholic but a lovely tipple for those long dark cozy nights.
Message posted by seaangler (Chat Room Administrator) on 17áNovemberá2008 at 3:12pm - IP Logged
TracyNicky...I think we all use to brew Ginger wine when we was kids as it was quick and easy to make with out all the messing around as to making wine and ready to drink by the end of the week...And of course we had the old corona bottles that had the flip tops(and the strew top) that we put the ginger beer into...Chris
Message posted by seaangler (Chat Room Administrator) on 17áNovemberá2008 at 3:22pm - IP Logged
Quote: Originally posted by panv on 07áNovemberá2008
while i am partial to a few Mythos i find that the gas bloats me after a while.
A very very small amount of fresh lime squeeze at the bottom of the glass will kill 60% of the C/o gas in a glass of larger also takes the edge of the bitterness(That is the tetralone)In the larger...Hence larger lemon top...But use lime and not lemon....Chris
Message posted by weststekker on 17áNovemberá2008 at 4:34pm - IP Logged
When I was a child my family used to brew Ginger Beer. They used to call it "Bees" as it was always working up and down. When the brew was ready to bottle, the first thing to do was to take a portion of the brew as a starter for the next one. Ever since my first taste, "I have been under the affluence of incohol, Hic !!."
Message posted by seaangler (Chat Room Administrator) on 17áNovemberá2008 at 4:47pm - IP Logged
Yes you are right Colin it was called a culture...
We do the same in brewing our yeast can last as long as ten generations of fermenting brews until the yeast sells break down and a new culture is made in the pilot brewery micro lab and the process starts all over again..Chris
Message posted by panv on 17áNovemberá2008 at 6:12pm - IP Logged
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