theprotester

No hate, just no love.

Gimmick brewer. No love from me.

Algerian not your speed?

Really Jebbzy?

Hopped out.

Perth king be daboooo

Not a lot to it, it used to be 100% pale though, if you haven't tried it in a while, in a can, then it's worth having another crack.

'my spot' - NICE.

Yes. I had my first drink in about 5 weeks last night, only had two drinks. When I don't have anything, I'm just an alcoholic that's not drinking.

Good stuff. I'll keep you up to speed when I make it, I'm aiming for brewing it on the 8th. I've heard of some people pitching yeast only into the bottle straight away, instead of doing a primary ferment. It'll be trial and error. I'll do some that way, and some in my traditional two stage style. The fucked thing is I can't send any to the states *Sorry NBB* - I just tried to send a bottle of something I made to a bloke in the US and they destroyed it at customs, I can no longer send any alcoholic product (even 1.5% :/) to the states unless it's through import/export channels. It's nearly 8am and I haven't had a beer yet. Hmm. Might go check on the Belgian Ale in the coolroom....

The other contributor to mouth feel is the alcohol content. Being as alcohol is essentially bone dry, it can trick the tongue a bit. High alcohol beers are generally associated with sweetness, because they require a very strong first running wort, rather than a low grav beer which would use a lot more water in the mash and sparge. So you're right in what you've said. To create a 'non-alcoholic' beer (there's never truly a zero percent beer, but by law anything under 1.5% (might be different in the states) is considered NA) you have to use either a shit load more water on sparge, or a lot less grain in the bill. What we are looking at to create the low alcohol is getting an original gravity that will put our final alcohol by volume figure in the range of under 1.5% (I'm aiming for under 2%). This side of it is fairly easy to work out, a lot harder to actually achieve on my brewhouse. Working on the basis that I want a 2% beer, I need to achieve a starting gravity of just 1.015 - which is where I normally FINISH ferment. I think my biggest thing here will be yeast. At 1.015 there's not a hell of a lot of ferment-able sugars in the wort, so it's possible the yeast will just give up straight away... but before it does, it will get stressed and start converting some other nasties in order to live. So I need to find a yeast robust enough to handle this, and probably also Oxygenation will be necessary on transfer to start the ferment. Clear as mud? Yes. I am still researching though!

Oh shit, what questions? EDIT: Found them. Two minutes.

Try and get a Bashah from BrewDog. Even their standard Punk IPA is a good drinker.

Noone in Margaret River/Gracetown/Yallingup/Dunsborough ever wants to see the shark hunted, so that is surprising that either Brett, let alone both of them, are calling for it now. That's like killing all the snakes in the desert so we can go sandboarding in 'safety'. Oh well. Flicks!

Where is someone saying 'surfers' are calling for it?

http://www.abc.net.au/triplej/musicnews/s3343712.htm

Thanks for the extra shots, Eel

BACK TO YOKINE MOTHERFUCKERS!

http://www.youtube.com/watch?v=pj-VktOj0OE&feature=related

Got the shit next to those Sloth's?

Got one of these given to me; Having some time off the booze, so I'll try it in a couple of weeks. Just love the can!

I bet the slack cunt hasn't even sketched anything up yet.

About to jump into a cave, but I will respond properly to this later.

How much of the mouth feel can be attributed to alcohol though? The flavour component of alcohol should be nothing more than sweetness. Tricky one.