What are you drinking ?

[jt]

Ok, so What Are You Brewing was a hotty, as topics go.

Now I'm 15 pints into a keg I only filled on Tuesday and wondering if anyone else has a favourite at the moment ?

It's my second brown with US-Oh05 and it's better than the forst, maybe Ikept the temps down a bit during the scorcher we had in januray

[jt]

You bad boy, I shan't be buying any .....

[jt]

She'll be gone anytime now

[Greig McGill]

Yep, all gone! :)

[Stu McKinlay]

this last reply bumps it off the RSS... by 2010 I'll not even remember what it was Greig.

[jt]

I take the RSS at work, but it's so slow to update ... are the boys a bit excited Stu ?

[James P]

You can also control the comments on the front page if you posted them, and on your page if someone else posted it in you comments.

Alas I have had a similar experience with another brewery and they were happy to hear from me and remedy the situation.

[jt]

The Mot Brown Ale with Global Kolsch. In the keg a week and a delight - hits the spot
Brewed this half a dozen time with Malturop, a few with MO and as an extract with Munich, but this is good - go the kolsch !

[jt]

Onto the Mot Brown with Malturop.

To be fair, it's been in the keg 6 weeks longer, but the hops are more refined and the carbonation better. The malts not a patch though.

[MrC]

Just opened a bottle of Wigram Spruce Beer. Last time I tried this beer I thought it had a belgian'esque quality and quite enjoyed it but this time it was all meat & honey. Yes, that's right, meat & honey! Overwhelming aroma of clover honey and luncheon sausage. Yuk, another drain pour! My second ever meat beer :-)

Yet again I returned to home brew for a nice beer.

[Mike Neilson]

I bet your first meat beer was better!!! hahahaha!!

[MrC]

My first meat beer was a lot more subtle than this one. I finished my first meat beer and still enjoyed the beer. This was like luncheon sausage that had been left out in the sun for a couple of days before adding to the fermenter after primary. It's what I imagine "late meating" would taste like.

[Mike Neilson]

I have beern thinking about this I wonder if the meat flavour that you are picking up is Umami?? Maybee its a flaw in the beer or its something in the ingredients that gives off this 8th sense??? And if it is Umami maybee your sensitive to it? now that could be a good thing!!!

Further;
There is a relationship between Unami and Glutamic acid, also Glutamic acid Amino Acids and Yeast intresting.