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Nothing like free beer in expensive bottles rory <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->
Tonight I'm compairing back to back Erdinger dunkel weizen with my own botched attempt at a dunkel weizen (boiler problems, which lead to a 20 min boil)
I'll have to say I'm happy enough with a very poor homemade effert and will be offering a rematch soon.
Mine is obviously sweet as very little hop bitterness after such a short boil.
I could almost eat this yeast (wlp300) it's fantastic and I'm looking forward to my next brew which will be a hefe.
Back on topic, also drinking a varity from the celler of Spud, particularly enjoying my cascadien black, only afew bottles left!

Just popped open a Schneider Weisse Aventinus as a settler after a BBQ at the rugby club.

Mmmmmm, this is gorgeous beer. Will culture the yeast again Adam and am trying to be more aseptic this time.

Cheers

Will

Hophead in PH Bray.

How remarkably similar this is to my most recent APA... Great minds and all that... <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Can anyone recommend a good 'how to' for beer tasting? I want to know what I need to add to my beers to get what I want or to know what's missing or what it is that makes a certain beer the way it is.

I'm actually quiet good at it when it comes to food which means that most things I ever get in a restaurant I can replicate at home fairly closely and would love to be able to do the same with beer!

&amp;quot;roryaherne&amp;quot;:3cx39xm3 wrote: I want to know what I need to add to my beers to get what I want or to know what's missing or what it is that makes a certain beer the way it is.[/quote:3cx39xm3][i:3cx39xm3]Clone Brews[/url:3cx39xm3][/i:3cx39xm3] can be quite good for when you're wondering why a commercial beer tastes a particular way.

With the time difference, it's ALMOST Friday in Ireland. Having a Central City Red Racer India Pale Ale

Delicious!

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