TOPIC:

Im going to have to bow out of this folks sorry, due to a car breakdown - I have now been relegated to being taxi driver for the weekend <!-- s:cry: --><img src="{SMILIES_PATH}/icon_cry.gif" alt="" title="Crying or Very sad" /><!-- s:cry: --> I'm determined to make it to at least one of these meets ...

&amp;quot;c - 13&amp;quot;:3ap0bggn wrote: Im going to have to bow out of this folks sorry, due to a car breakdown - I have now been relegated to being taxi driver for the weekend <!-- s:cry: --><img src="{SMILIES_PATH}/icon_cry.gif" alt="" title="Crying or Very sad" /><!-- s:cry: --> I'm determined to make it to at least one of these meets ...[/quote:3ap0bggn]Sorry to hear that, was lookin forward to trying some of your beers.

I was a little surprised at the astringency in my Mild last Saturday, so I opened another bottle last night for Quality Control testing. Interestingly, it wasn’t as dry, had a fuller sweeter flavour, and had no astringency evident. So, I’m not sure if the journey on the bus affected this beer – but I don’t think rousing the yeast could cause such astringency. Maybe it was a bacteria infected bottle [note to self: up the cleaning regime!]
I’ll bring another bottle to the next meet, see if the same happens!

Had an enjoyable afternoon, great to see some new faces <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

I wouldn't say it was astringent it was more of an unexpected dryness for a mild but fair play for getting all that flavour in there. I am going to have a crack at that Winter Ale with a clean palate tonight and see if I can't identify the secret ingredient.

At least you didn't have any soda fountains <!-- s:oops: --><img src="{SMILIES_PATH}/icon_redface.gif" alt="" title="Embarassed" /><!-- s:oops: --> I am going to increase carbonation and rebadge that Finlandia ale as a dunkelweissen. Too much banana flavour there.

It was nice to meet FlemishGael and Keith(?) who told us about his homemade apple press and promises to bring along his scrumpy when it is ready

Some good discussion on mash temperatures and the effects on beer body

A good beery afternoon in all

Sounds like another worthwhile meet, I'm sad now <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

&amp;quot;Lugh Longhand&amp;quot;:1rdb1h53 wrote: I wouldn't say it was astringent it was more of an unexpected dryness for a mild but fair play for getting all that flavour in there. I am going to have a crack at that Winter Ale with a clean palate tonight and see if I can't identify the secret ingredient.[/quote:1rdb1h53]I thought there was a little bit of astrigency there, and it certainly hasn't been something I found in any other bottle (or minikeg) from the same batch.
On our discussion about chlorine, I had a look in Palmer[/url:1rdb1h53]:

&amp;quot;John Palmer&amp;quot;:1rdb1h53 wrote: Medicinal
These flavors are often described as mediciney, Band-Aid™ like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.
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