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Worts and all

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  1. At the risk of irritating @Beerlust and @YeastyBoy, Herr Von Blotto is correct. Theory does have two subtly different meanings. Charles Darwin,you may recall, came up with his Theory of Evolution. It is now accepted by all but a few rabid creationists as fact. It is still called a theory. I recall as an apprentice having to learn great swathes of Electronics theory.It was a means of intellectualising the invisible workings of circuits and components. It was all known to be factual,but we called it theory. Einstein said some interesting things about relativity, and called it a theory. It is now the basis of a great deal of modern science. So you see, we can speculate, and call it a theory, or we can explain, and call it the same, but mean something different, Simple, isn’t it? And now I think we all need a nice long drink. That’s my theory anyway. Cheers!
  2. The point I was trying to make is that the whole thing is too silly for words. Yes, we all know the reason for leaving a small headspace, and someone has decided it is not a good idea. Some brewers,it seems,have too much idle time. Anyhow,I think I need a drink! Cheers!
  3. Am I missing something here? If you don’t want air in your bottles ,for any reason, real or imagined, can’t you just fill them with beer?
  4. If squeezing the plastic bottles is a good idea, does that mean I should squeeze the glass ones as well?
  5. My exhaustion has abated, the calming beverage you recommended has worked its magic. It was a Nut Brown Ale, a slight variation of the Dark Ale from the Cooper’s recipe page. It is scrumptious! It’s abv would be just shy of 5%. The head would certainly please you- fine and generous enough to rival the Irish ones you mention. Theirs, by the way,is partly due to the use of nitrogen instead of Co2. Anyway, with good ingredients,good brewing practices and patience you will achieve your aims, Cheers.
  6. Hi Journeyman. Welcome to brewing. I have read your posts, and find myself exhausted! Your really have jumped in the deep end haven’t you? May I gently suggest a change of approach? Start slowly, learn the basics, get a few simple recipes done before experimenting too much. That way you will give yourself a better chance of success, and will be inspired to carry on. Ensure your gear is clean and sanitised. I would then take your Dark Ale and your BE3 ,nothing more,mix according to instructions on the can, get the temperature as near to 20 as you can, and pitch the kit yeast,Find a spot where the temperature will be as stable as possible, wrap a towel or blanket around the fermenter ,and watch the magic happen. Try to keep it around 18-20 degrees. Why are you aiming for a higher Abv? It won’t taste any better, and you won’t be able to drink as much of it.Save the LDME for your next brew, and use the brown sugar to bake a cake. Good luck!
  7. I always bulk prime in the fermenter,using dextrose. The solution is gently stirred in,which distributes not only the sugar, but, I suspect, the remaining yeast cells as well. The sediment remains completely undisturbed. Never had a problem. Except,of course, the brew I forgot to prime! When I realised a couple of weeks later I dropped some carb drops in, shook the bottles, coupla weeks,beautiful!
  8. Thanks for your response to my rather dogmatic assertion.As I favour a fuller style, often dark ale I shy away from simple sugars. The Belgians ,of course ,have a long and proud brewing history, so can,I suppose, add as much as they like. The Germans, however, with an equally impressive record, are not permitted by law to add any. I think I might be with the Germans just this once! Cheers.
  9. A lively and informative discussion. The consensus seems to be that the elusive “twang” is the same as, or a close relative of the cidery taste from the bad old days. As others have noted, the causes of that are well known and easily avoided.Regarding over use of simple sugars, why use any at all?. Cost aside,there’s no reason. Sugar provides alcohol,but malt provides that,as well as colour,taste,mouthfeel and head formation and retention. These are good things. Anyway, I’m glad some light has been thrown onto what, to me, was a mystery. I’ll tell the fairies next time I see them Cheers!
  10. Ah,but the thing with fairies is they leave no evidence.They then sit back and laugh at the arguments that arise from their nefarious actions.
  11. As I said, no two people- - - -! My money stays on the fairies.
  12. I,too am puzzled by this “twang” business. I have read many descriptions of it and can relate none of them to my KK brews. In fact, no two people seem to agree on what it is exactly, even less what causes it. I suspect the fairies at the bottom of the garden. I will continue to deny it’s existence,brew delicious beer like you , and smile a lot Cheers.
  13. Any chance of some details of this Hobgollum brew that finds so much favour at you place? Cheers.
  14. It is a truth,universally acknowledged, that the world’s best beer is each home brewer’s own.Or is it?. On a recent trip to the UK,this 6th generation Australian undertook the task of evaluating the skills of English brewers. As the normal serving size is a pint,and I was afraid to request anything smaller,you will understand the sample size was necessarily limited,although my efforts were unrelenting,and on occasion heroic.What did I learn? Firstly, that oft quoted epithet “warm Pommie p—s” is as insulting as it is inaccurate. Their beers are almost always served at a temperature appropriate to the style.Particularly revealing were their many uncarbonated cask ales ,served at cellar temperature ,drawn up by the good old hand pump. They reveal a complexity of flavour with which the average Oz pub drinker ,swigging down his chilled, carbonated lager style beer ,would be utterly unfamiliar. All were good,some memorably so. However,occasionally resting from my labours,I hankered for my favourite home brew, so on arrival home wasted no time. A bottle of my humble kit and kilo Dark Ale was chilled and poured. And there it was, all shiny and dark, with a fine,white creamy head. Delicious aromas of roasted grain and muted hops from the addition greeted my nose, followed by a gorgeous mouth feel and that delectable,complex roasty taste on the tongue as it slips down.It’s good to be home! To claim it to be the world’s best beer would be silly of course,but I think it may be my favourite. And who’s to say otherwise? Cheers and happy brewing.
  15. I enjoy a good frothy head,in fact I demand it. We must remember that lots of bubbles and a good head are two different things. I have just returned from the UK,and some of the best beersI had were uncarbonated cask ales. No bubbles,but a fine,creamy head. By the way,I have found that dextrose seems to give a finer head than table sugar. Is that my imagination? I believe that Herr OVB has it right again. 1 drop in a 500 ml bottle of stout would be perfect. And don’t forget,we flat earthers are gaining support all around the globe! Cheers.
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