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01-15-2017 5:41 PM

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  • Posted in thread: Using Gelatin at Higher Temperatures for Clarity on 01-10-2017 at 06:06 PM
    You could use isinglass instead, that would work fine at that temp

  • Posted in thread: The Home Made Pizza Thread on 01-10-2017 at 10:15 AM
    Not to my knowledge. The forum would be a safe bet for lots of info. Seen pies
    from parties there....yeah that's where I saw them :) It's a great forumcheers

  • Posted in thread: The Home Made Pizza Thread on 01-07-2017 at 09:52 PM
    Has anyone here used the Pizza Party ovens? I'm considering buying an oven and trying to work
    out what one to go for, although it won' be for quite a while as I'm extending my house

  • Posted in thread: English Ales - What's your favorite recipe? on 01-05-2017 at 06:29 PM
    For a bitter that big I'd bump the IBUs up a bit, although that's just personal preference.
    also you could mineralise your water more, again personal preference I'd also dry hop it, say
    2-3oz of ekg/f...

  • Posted in thread: Lactic Acid: how much? on 01-05-2017 at 12:23 PM
    Can you get CRS in Italy? it's a mix of sulphuric and hydrochloric acid for brewing. It'll
    increase the sulphate and chloride content of your water but will have a much lesser taste
    impact than lactic

  • Posted in thread: Best quality beer kits on 12-19-2016 at 04:26 PM
    The wherry was the first beer I did after getting back into brewing - it was really rather
    good.I've not done those kits for a while but I enjoyed the Brewferm ones I did - they tend to
    have a belgian...

  • Posted in thread: What Breweries to Visit While in England? on 12-18-2016 at 09:18 AM
    Not been to manchester much recently apart from a weekend a month or two ago, so these links
    might help you, although ratebeer will obviously rate new stuff better even if it isn't and
    will rate barrs...

  • Posted in thread: Is Secondary Fermentation Still Common Practice? on 11-28-2016 at 02:43 PM
    I've not really bothered with them as I'm lazy but wouldn't rule it out. One thing that a lot
    of people seem to do wrong is they transfer it after fermentation is finished, which isn't what
    you want t...

  • Posted in thread: English Ales - What's your favorite recipe? on 11-27-2016 at 02:49 PM
    Looks like it's based on Roger Protz's real ale almanac recipe, so would be a modern
    marstons/refresh brewed one

  • Posted in thread: Boddington's Bitter on 11-27-2016 at 02:38 PM
    here's a recipe based on the late 60s version (ie not the horrendous beer it is now) So pale
    and assertively bitter, not too much in the way of flavou/aroma hopsPale Malt - 77.5 %Lager
    Malt 15.5%Torri...