I did a triple choc stout at imperial strength recently. Long maturation in the bottle if the key I think. It's also not quaffing beer though as it's very overpowering on all the senses which means you leave it alone but then you also end up with loads hanging around. If you want to do high gravity beers I'd say have a go at the Belgian kids as they give very pleasing results if left to mature. I find 5 or 6% tops is nice for stout
Here's Ditch's stout masterclass
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=4&t=31569
He reminds me of our very own rorymac
You'd like that brew Onket
Which was why I posted it for onks I've only got two kits on the go and I'm running out of room. Do you have a large garage or cellar?! Buckets and bottles are bloody awkward shapes and take up far too much space.
I've done a grape gin this year using grapes from my work colleague's garden. It's been almost three months now but the fruit has only slightly broken down. However, I was advised to shake the bottle every so often to help impart the flavour from the fruits. Oh, and I had pretty much the same reaction when I took a quick sip of my concoction.You know when you do blackberry brandy, over 3 months or so, does the fruit break down, or will I have to sieve it?
We had a sneaky taste of it last night btw - oh my fucking god. AMAZING!!
We shook ours every day for a few weeks, and then about once a week for the last couple of months.I've done a grape gin this year using grapes from my work colleague's garden. It's been almost three months now but the fruit has only slightly broken down. However, I was advised to shake the bottle every so often to help impart the flavour from the fruits. Oh, and I had pretty much the same reaction when I took a quick sip of my concoction.
I'm no expert as I'm a fairly inexperienced brewer, but in terms of taste, nothing. I jump from bottling to barrelling but I find barrelling just a shorter and easier process to bottling. However, if you want to take some beers round to a mate's house you're (possibly) going to have to carry 40 pints of beer with you, if barrelling. I'm sure more seasoned brewers will be along shortly.
Pretty much what diond says. I prefer my real ale kegged but then unless I get the lads round for a bit of a sesh often a fair bit can go to waste. The beauty of bottling is you can also share your wares out a bit and get some feedback. There's the mini keg option as well and the big placky bottle things.
If you keep the barrel charged with a bit of co2 then it can last for a good 6 months ime some say longer but I've never had ale in a barrel longer than that the trick is to not let any air in the barrel. It also depends on the brew though really. Obviously maturing it in the barrel for a while improves the beer in a lot of cases but some beers will also develop some unwanted flavors if left in the barrel for too long. I've found some last better than others and mature over time but then I did one in the summer that tasted like piss three months after it was kegged and it actually started off real nice.
Bloody hell, I think you may need the whole world's current supply of yeast to get to work on that lot!
What was the OG on that concoction?
I never checked the OG!
My house is small and there is kit everywhere.
