hey mark
you going to be in palmie over q's bday weekend? i'm up to visit my folks, maybe i should bring a brew or two and come over
Ed

sounds good, sat or sun is ideal for me anyway

all of those sound nice, i'll leave it to you to choose - whichever ones you either think are your best or else are the ones you want to get rid of!! i'll just bring a random selection.

awesome

hi again mark
thanks for letting me know about the phone, musta fallen out of my pocket when i was spouting forth......

i like it too. i think the low carbonation helps, but i maintain that adding in some calcium carbonate and sodium bicarbonate helps to balance the acidity of the roast malts. it had 420g roast barley and 170g chocolate malt in it so loads of dark grain.

btw i really liked your stout too, but for the opposite reason - that it had more bite. came with a good long lasting head and a nicely aggressive roast flavour, just what i wanted.

i will admit to being less keen on the weizen, which i thought was a bit dark, but the yeast flavour was really good - it's a great yeast and you obviously fermented at a good temp for it because the balance of banana and clovey stuff was just right. but then my preference for hefeweizen is for it to be very pale and that's just me; lots of good german examples are much more amber.

yeah i figured your stout was strong because i felt a bit heady after drinking the bottle!! mine's basically a fairly classic irish dry style stout - think it was otter, a bit of wheat malt, and the roast barley and chocolate already mentioned.

i like warm ferments for wheat beers. that yeast can handle up to about 26 or even 28C without too much bother i reckon. it's a great yeast imho.