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"sbillings":1sq9m8d6 wrote: Well you certainly seem to have landed on your feet and I'm glad to hear it. I'll be interested in how those beers develop after their “cellaring” period. How long are they in so far?[/quote:1sq9m8d6]

The beers have been "cellared" for a range of times from around 1 to 6 months and I expect they'll all get at least 2 more months depending on how long the house hunting/buying/altering process occurs.

Thanks for everyone's comments. My roots in Dublin are sufficiently strong for me to never hold a grudge (and rationalise the disaster as being due to poor US management <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: --> ) but sadly my wife has not been so forgiving (she'll need to visit Dublin to exorcise that one I think <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: --> ) but she's recently made her first new friend down here - the landlady of our temporary accomodation who is apparently a real fun character (I have yet to meet her) and coincidentally she is Irish! <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

&amp;quot;oblivious&amp;quot;:2folupa6 wrote: Glad to here things worked out for you, what was the recipe for the Belgian?[/quote:2folupa6]

OK, but bear in mind I have no idea what it will be like... The odd amounts are due to conversion from Imperial and the odd amounts I used (to finish off old ingredients as much as possible).

OG 1110. Final brew length 16 litres.

Mashed 4.54kg Maris Otter pale malt, 361g Carahell malt, 638g CaraPils malt, 50g Roasted Caramalt, 78g Torrefied wheat, 57g Chocolate malt for 1 hour at 68 degC. Sparged until runnings were ~2.7deg Plato. 907g Golden syrup, 907 g Demerera sugar and 227g Molasses added to give ~21litres, brought to boil and then allowed to cool overnight (brewing went on longer than I expected and I decided that this was a safe way to pause the process. The next day I brought it back to the boil and added 64g Styrian Goldings (4.2% alpha acid, best before Mar 2004), 135g Hallertau (3.5% alpha acid, best before Apr 2002) and 43g Tettnang (4.2% alpha acid, 2000 harvest) and boiled for 65 minutes. 1tsp Irish moss added 15 minutes before end of boil and 2tsp crushed coriander seed added 7 minutes before end of boil. Cooled, strained and Wyeast #1318 yeast pitched that had been grown through previous 4 brews. After 5 days the SG had dropped to 1050 when it was racked to secondary. After that it is all unknown...

Well, you did ask! <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: -->

&amp;quot;Westbrew&amp;quot;:3mbdzv41 wrote: Les,
Glad it has all worked out for you.

Perhaps you could keep us informed about the Cambridge winter beer festival in February? I am considering a jaunt into Stanstead and an intake of ale. <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D --> Anyone else fancy attending?[/quote:3mbdzv41]

Thanks. I shall keep an eye out for that one. I'm not yet fully up to speed with local ale happenings.

We've now moved from hotel to a rented flat and I just got a broadband connection installed so our intermittent internet connection of the last few weeks has been fixed. It is incredible how much you miss easy access to the internet when you don't have it for a while!

Cheers, Les