I've been brewing kits now for a couple of years and progressed from bottles
to a kegging and draught system. I'm now at the stage where I'm adding
extras like cloves, cinamon and chilli to various beers and ciders with
"interesting" results.

Has anyone tried Dulse in their brews? It is locally available and quite
popular as a sort of helth food and I thought it would be nice to try this
local ingredient in a batch of ale. At worst I might end up with an ale
with a high iron and vitamin content!

Keith
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