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HBS Guy wrote:Hobart was second settlement, George Town the third. Mr Hammer reckoned there were spruce bottles still to be found in the Tamar at low tide.
HBS Guy wrote:VB? No, too much sugar in the brew! Homebrewers tend to move to more bitter beers as they pursue the craft of homebrewing. I have not brewed for far too long: arthritis. In Tassie I will set up a half size set up. (a 30L stockpot instead of a 50L one)
This is a more normal Yixing teapot:
HBS Guy wrote:More sugar less malt.
Even my Sparkling Ale has 17% sugar and is 5.8%abv
I would brew a 5.8% ale with no sugar but I like them malty and fullbodied.
Coopers have a new beer out, be nice summer drinking.
davo wrote:You have lost me again Monk how have missed the pleasure of an ice cold VB?
HBS Guy wrote:Yeah. I used to sell all that stuff for a living.
HBS Guy wrote:Give the Coopers Session Ale a go, think might be a bit lighter and should have a nice clean citrusy–spicy flavor/aroma, refreshing. A cleansing ale.
HBS Guy wrote:I drink wine, I drink a little bit of spirit mainly St Agnes brandy and Bombay gin, but my passion in beverage is beer, preferably ale.
I have a yen to brew historical styles, India Pale Ale, Russian Imperial Stout, Scotch Ale esp the 120/- and 140/-.
The 120 etc shillings were the excise payable on a barrel of beer. The prices and excise stayed constant for a century or thereabout and the excise amount became the name of the beer! I love history too. And liking history led to collecting antiques.
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