Beer Brewing

[nme]

And I'm going to your house tomorrow to make it with you :P
Heh heh..
Sounds awfully similar to something.... '75/15/10'....
"Gunpowder lager"

Not exactly appealing to most people seeing as the top commercial beers are the piss-wateriest ones available.

You're right, although I never did like Irish commercial beer.. humm But I am partial to a pint of Guinness..(Stout though..) I dunno.. I just remember the rich malty taste of licher and it makes me drool... Definitely not a watery hopped-to-fuck-to-give-flavour beer
Maaadness..
Oh as for that update; Hunter came up and showed me the ropes, and helped me get the brew underway.. The airlock hadn't started bubbling within a week so I got worried!! Well Hunter suggested I take a pH reading, so when I opened it up (This morning) I found that the rubber airtight sealing ring was missing!! gah! Looked everywhere for it, but at last resorted to go fishing through my brew :'( uch... It was there at the bottom (Thankfully I suppose, don't know what I'd have done without it..), so I cleaned it off, re-lubed it, replaced it, and the airlock was bubbling within 5 minutes

Edit: Mm Cherry sounds good btw

[Hunter]

Cherry beer is pretty much done. Very slightly over carbonated. It tastes very similar to the Franziskaner Hefe-Weissbier, just with a cherry after-taste. Im very proud of it

[nme]

Madness.. Nice and full-bodied so? Dibs a bottle or two

I found that the rubber airtight sealing ring was missing!! gah! Looked everywhere for it, but at last resorted to go fishing through my brew :'( uch...

Sadness... I believe that it was in this stage that my beer got contaminated.. Only in the later stages of carbonating did it become apparent however. Myself and Hunter tried a bottle whilst it was partially carbonated; beautiful!! However, as it aged, it now officially tastes... Less than palatable..
Oh not sure if I've ranted on about this yet, but my next endevour was to jump in the deep end preparing beer from scratch; grain (Harvested and threshed by hand from the field next door.). Yes I know I failed with a beer kit and I'm most likely to fail again..

Well... Explain the sweet crystal malt drying out in my conservatory... :P Suckas. Will upload pictures of process etc once I get it up to reasonable quantities, etc.

[Hunter]

If it is iso-valeric acid it would probably take a while to get to a noticeable concentration. Its caused by bacteria, and that takes a while. And as we know yeast>bacteria, so it wouldn't be until after the yeast goes dormant that the bacteria would start reproducing rapidly.

[nme]

Hah! That makes perfect sense... And as you told me, it fits the taste description...