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Messages - alikocho

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16
General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 09, 2012, 12:59:43 PM »
Interesting read. I can't emphasize your last point enough: "can we layoff the scatalogical and sex references?"

That was a late add for me and maybe it's 16 years in California or getting older, but I'm flat out bored with that sort of lazy naming and it does the community as a whole no good.

There was a recent article in the UK about how bawdy beer names don't actually attract people.

There is a local brewery, who make big on the concept of engineering, who happen to have pulled of "Piston Broke" though (I may be saying this as the brewers' sister is one of my students and she gave me a case of beer recently).

17
Ingredients / Re: british pale ale malt vs american 2 row
« on: April 14, 2012, 12:45:27 PM »
Planning a bitter with floor malted Warminster MO at 4.5 L, once some kegs open up.  I hear the Glenn Eagles is good stuff too.

The Warminster MO is good, and floor malted.

18
Barley Wine!

19
Ingredients / Re: elderberries / juniper berries
« on: April 04, 2012, 01:53:15 PM »
"Your mother was a hamster, and your father smelt of elderberries!"

Ah, the insult. This comes from the fact that elderberries were used by the British to adulterate Port or make "English Port" using elderberries. It's seen as a bad thing to do by the French, hence the insult in Monty Python and the Holy Grail....

Elderberries make good wine, but they are very tannic. I don't doubt they'd work well in a beer or even a melomel. One note of caution - they contain a neurotoxin, but this is destroyed by heat. Throwing them in at flameout or before will deal with the toxin.

20
3 in. Going to San Diego from the other side of the Atlantic.

I'd enter more, but the shipping is expensive.

21
General Homebrew Discussion / Re: Opinion about posting Jamil's recipes
« on: February 13, 2012, 03:05:23 PM »
In the UK, you could reproduce one chapter or 10% (whichever is the greater) as long as it is attributed. More than that, even attributed, is violation of copyright. The same rule as in the US for lists of ingredients applies for recipes, but any details on method (i.e. explanation of how to pull it off) are copyright in the UK.

I am not a lawyer. I have successfully sued someone for plagiarizing my work.

22
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/3 Edition
« on: February 02, 2012, 01:04:07 PM »
Eastern European IPA for me. I have a lot of Rye malt, Polish and Russian hops to use.

23
The Pub / Re: impy stout blow up
« on: January 12, 2012, 06:36:26 PM »
My last Imperial Stout produced a gallon of krausen, but still remained in the fermenter.

24
I'm back to Blighty this weekend, after a stretch in the US. In order to satisfy my need for US hops, I'll be brewing a session IPA.


25
The Pub / Re: What should I buy?
« on: January 08, 2012, 05:54:10 AM »
I only chose the malt because I can't get it over here in England. Only live 10 miles from Muntons and they don't carry that stuff. Go ahead and move my vote to the keg.

You could try Thomas Fawcett or Warminster. Maybe not quite as close to you as Muntons, but still....


Oh, and you can never have enough kegs.

26
Other Fermentables / Re: Cider Yeast options
« on: January 04, 2012, 09:32:44 PM »
Depends if the juice is pasteurised/sulfited or not. If not, just let it ride and use the natural yeasts already present.

Else, Lalvin KV or EC work well.

27
Ingredients / Re: help me choose hops
« on: December 22, 2011, 12:49:26 PM »
Gary Glass and I have formed a Fuggles Haters Club....;)


Fuggles and Goldings in everything! - http://www.youtube.com/watch?v=ImNKjFGo410

Seriously though. I have used homegrown First Gold. Similar to Goldings, but with a bit more of a floral citrus lift. Good for dry hopping.

I like fuggles for dark beers, much more than I like Goldings.

Could I also throw the idea of Challenger into the mix for an English Bitter....

28
Zymurgy / Re: Zymurgy online?!?!
« on: December 22, 2011, 12:40:33 PM »
Dig it! Thank you! It's pretty cool to finally be getting Zymurgy when it's released. It usually takes a significant amount of time to make its way across the ocean to me.

I agree with some of the complaints about flash and stuff, but it's waaayy better than nothing at all. I can understand the fear of having something too easily duplicated and distributed like a pdf. There are solutions out there. Give it time guys, give it time.

I agree. It takes ages for me to get Zymurgy in the UK (and sometimes it doesn't come at all), so something onnthe web is better than nothing. I'd still prefer to be able to read offline though (and as an author, I appreciate the copyright issues).

29
Zymurgy / Re: 2012 Zymurgy ideas
« on: December 22, 2011, 12:35:06 PM »
I liked the lastest article about Falstaff Brewing...

Um, I think that was in a different homebrew magazine....

30
Other Fermentables / Re: Sulfur smell in a pear cider
« on: December 20, 2011, 01:14:17 PM »
Don't put copper in Cider. The low pH and copper aren't a good mix.

Ciders (apple or pear/perry) often through sulfur during fermentation, but it will age out fairly quickly.

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