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Oh, if you're referring to the stout I made above, then it's very nice indeed. Quite dry; drier than I expected, but it makes it better for drinking more of. Simcoe really cuts through the stout flavour as it is very pine-y. I added 50g for a 10L batch. Body is fine, and holds a nice head. This has improved with conditioning though. After a couple of weeks only, it was more sparkly, ie. less head retention which made it feel thinner too.
Next time around I'd like to skip the dry hops and go with something like 200g molasses, dried cherries and vanilla. I reckon I'll need to add some oats though, as the molasses will thin it down as most of it turns to booze.
rodabod
@Kat_Balou
Brewed an IPA a few weeks ago. Was meant to be a pale ale but I somehow managed to brew it short by 4 litres so it ended up coming out at 7.8%. Used Pacifica hops in the boil and dry-hopped with Rakau. Bottled it on Saturday and it tasted quite tropical/apricotty. Going to call it oh hey little brew after the beached as whale seeing as the hops are from NZ.
Have got my hands on some funktown ale yeast, going to experiment with some quinces and try to get the sourness out of the yeast.
Have started drinking the beers from the london beer lab day. The wheat beer tastes exactly like Duvel, which is nice. The Black IPA is amazing but the Biere de Garde is a bit funky/cloudy so think something else got in there. The Speculoos beer needs longer in the bottle, I'm not a fan of it at the mo.
Rob - how's the stout? I've tried making a few now and they keep coming out too thin bodied. Have mashed at a high temp and added oats but nothing has helped. I think I may have to treat my water as it is too acidic but I can't be faffing with that.