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Garth
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Post by Garth » Mon May 28, 2007 11:16 am

nice Daab, these light summer quaffers are great, what's GFB again, remind me

(btw what is the other 25% in your grains)
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Garth
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Post by Garth » Mon May 28, 2007 12:56 pm

Ah, got you. never knew that about what GFB means

every light coloured ale like this which I have made recently (with only low colour pale malt) has been demolished well before older beers, they are just so drinkable, they are excellent at BBQs so yours should go down a treat

I'm going to start buying low colour pale by the 25kg rather than the odd 5-10kg, it makes beers that the lager drinkers love
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Garth
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Post by Garth » Mon May 28, 2007 3:40 pm

:D :D :D
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oblivious

Post by oblivious » Mon May 28, 2007 3:42 pm

:beer:
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DRB

Post by DRB » Mon May 28, 2007 6:42 pm

I dont mind a pint of lager :wall .
DAAB your brews seem to be no more than pale and maybe a little bit of crystal,nice and simple and quaffing.I think sometimes people can get including me caught into the trap of throwing everything in except the kitchen sink and turning out a not so good brew as the simple single malt
brew.
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Vossy1

Post by Vossy1 » Mon May 28, 2007 7:19 pm

Looking good DaaB, enjoy your brewday 8)
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DRB

Post by DRB » Mon May 28, 2007 8:51 pm

[quote]brown sauce on fillet steak would we


MMMMM,now you're making me hungry :wink:.
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Garth
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Post by Garth » Mon May 28, 2007 9:39 pm

DaaB wrote: We wouldn't put brown sauce on fillet steak would we :D
no, but I might have some on the side of the plate for a little dib-dab now and again, but that's just me, I'm a condiments addict... :D
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Vossy1

Post by Vossy1 » Mon May 28, 2007 11:17 pm

I don't think fillet should be messed with in any way....including heat 8)
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Vossy1

Post by Vossy1 » Mon May 28, 2007 11:27 pm

I think fillet steak needs a minute each side to bring out the flavour.
If it's 2" thick then maybe. I used to hate rare meat, now I can't stand cooked meat :?

Strange how tastes change :!:
Last edited by Vossy1 on Mon May 28, 2007 11:35 pm, edited 1 time in total.
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Vossy1

Post by Vossy1 » Mon May 28, 2007 11:34 pm

Maybe I should have said properly matured beef :lol:

Though I do like rare pork and very bloody lamb also :twisted:
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