Commercial v Homebrew | St Peter's Plum Porter

[@StefanoCiurleo]

Watching your videos is really enjoyable, informative, and entertaining, and it makes me very nostalgic for England, Scotland, and Wales, which I visit often because of the beauty of their people, their land, and their history. Greetings from a hombrewer from Rome!

[@tubedinoz]

Another great side by side! It sounds like you've done a fantastic job of brewing a beer that tastes close to the original. I've not had a plum porter, but it sounds like a beer I'd really enjoy. Cheers mate 🍻

[@BrewabitRick]

I love the plum porter it’s beautiful I may give the kit ago cheers 👍🍻

[@buzbyindahouse]

Thanks for this one. I have a keg full in the garage maturing at the moment, can't wait now 😁😁 Cheers Jon

[@MrScotchpie]

Its a really nice beer and once I let it stand for a while to reduce the carbonation it was spot on to the commercial beer. Hope you enjoy.

[@buzbyindahouse]

​@@MrScotchpie just pulled a pint out the keg, after leaving it for about 8 weeks. It's a lovely drop, thanks for recommending it. 👍

[@DrunkDelilahBrewery]

My suggestion would be to let it sit and warm a little to allow CO2 to come out of suspension mate, but read you did exactly that. What I also do at times is use a simple whisk/coffee creamer with a rapid but short agitation from the bottom of the glass, this brings out some co2 more readily and works great for beers that are too cold from the fridge and beers appear to be lacking any sort of head retention. A lot of commercial beers are carbonated for set temperatures and far too many folk serve them to cold. Great video as always.

[@SlurpyDave254]

A little squirt of a syringe will bring the carbonation down.. excellent job though, very close Mr Pie, well done👍

[@TheAmateursOriginalMusic]

I made this recently, tastes ok but its completely flat, maybe Its too cold for it to carb up in March? Or put more sugar in it?

[@MrScotchpie]

Depends on the temp. If kept at below 18c yes it can take ages. Usually the past few months my beers are kept at about 12c and they take a month to carb, longer to condition.

[@TheAmateursOriginalMusic]

@@MrScotchpie is it worth opening the keg and adding a load of sugar to get it stronger/carbed or will this ruin it?