Recent content by An Ankoù

There are times I've been really stressed. I mean really, climbing-up-the-walls-and-running-across-the-ceiling stressed. Biting the head off a chicken stressed. But I don't think I've ever become a hermaphrodite! :ban:

Never used a stir plate in my life. I just give the flask a swirl every time I pass it. Totally silent technique. Sure, if I was going to leave it alone for a few days a plate would be useful. At the moment, I'm resurrecting a 4 years old Wyeast London III. It's coming on nicely.

No. You go ahead if you want to.

A bit pale, but a nice head on it. 😂 Sorry. It's been in the 90s F for the last couple of days. Cooled a bit now, and it's been nice to sit out with a gallon or two of cider. (I think you call it hard cider, but it's not hard to drink although when you fall over, that's hard).

Yes. I understand. Efficiency drops off with grain weight. So to get the required OG we either oversparge and boil for hours or we go for an inefficient sparge with more grain. Both are inefficient: the first of energy and the second of grain. The partigyle method seeks to find a fair compromise.

This would be my choice. Boiling for hours on end is wasteful of energy in an already energy-hungry hobby. There's a 4th option, which is to make up the difference with malt extract. You probably won't need much. Could you explain?

Not arguing with you, Zad. You're perfectly right. On the other hand, as you're the agent in the field, I reckon you should seek out this beer, find out everything you can and report back to the forum. I'm sure the forum administrators will look on your request for a "research grant" most...

I really don't get vegans. Lactose is a chemically pure product so what's the problem? The larger part of milk is water. This water is discarded and goes into the "water cycle". Do vegans not drink water?

Not a great fan of kveik, but Lutra and Opshaug I have used at a pinch. I used Lutra a couple of years ago for a visitor who claimed to drink nothing but Peroni. Had it bottled and ready to go in six weeks. He seemed to like it immensely, but to me it tasted what I can only describe as "flabby"...

Yes, that's the one. Anyone got a recipe, I'd like to try it, but have no plans to go London. Especially since I haven't been offered a knighthood for my services to beer. 😂😂😂

Nice one, Zad. What matters is presence, not blah, blah blah. Mind you, it is a British ale thread. What's this new London stout everyone's talking about that's supposed to be like Guinness only better. Not likely to get it in France, I'm sure.

Can't get more traditional than that, guv!

Double Diamond Burton Pale Ale was first brewed in 1876. It went through all sorts of modifications and changes so it's not surprising you got a decent one before it went horrible. It had been brewed by all sorts of breweries and is even being relaunched in 2025!

How are things in Barcelona, @Grannen , what are you brewing over there?

Hi Sean, and welcome. In terms of traditional cider-making, your kit is more than basic and even sophisticated. Cider isn't very demanding, but keep things as clean and sanitary as you can and don't let flies, birds, bats or anything else fall into you cider. Isn't there a glut of apples in...