Search results

https://escarpmentlabs.com/blogs/resources/5-off-flavours-beer-yeast Look at item 3. This, apart from the reference to burnt matches, describes my experience, exactly. Also, adding nutrient cured the problem. Not sure about the other mumbo jumbo about using copper tubes. If I were a chemist...

I've never used the 006, but I recognise the problem. Most times I used Nottingham type yeasts I'd get a ghastly pong of open sewers. Sometimes, after some months, the beer would clean itself up in the bottle, other times the smell never fully went away. I thought I had a persistent infection...

Thought I'd go back to the original post to remind myself what it is no one wants to say. If I read it aright, there's a, big, lumpy paradox here: the O P says most commercial beer is cräp, while at the same time home brewing is declining. Is it really? Does the closure of HBSs indicate a...

Bleach, even without any added surfactants is quite a good cleaning agent. Against biofilms, it will break down the film, exposing the nasties and killing them, but it will often require the mechanical action of scrubbing to completely dislodge the film. Nothing like a good scrub.

I've got a garage full of stainless steel including a mash tun which will hold enough grain for a 50-60 litre batch, kettles of the same size and 4 SS conical fermenters. I now use a cooler box for the mash, sparge through a large steamer top with a bag in it into a 36 litre SS kettle sat on a...

I haven't lived in the UK for 10 years, but I'm astonished that they're isn't a local homebrew store in the whole of London. When I started brewing in Poole, Dorset, in the early 80s they're were 2 HBSs within easy cycling distance and another on Wimborne market. They're long gone now. Here...

Thanks for that. I see your version is a bit lighter in abv than the 6.8% version. I don't understand why the recipe published by AHBA uses pale instead of pilsner, but I'll be going with the pilsner. Just looked at the Lone Pint website. What a rabbit hole that is: Jabberwocky looks...

Thank you. It's fascinating to see how different cultures are, well, different. Easy to say an employee should be paid a living wage, but if a youngster signs up for what the punter will give him/her, then I guess that's cool but different. I think all the rest has been said, about whether the...

Sounds great.. I love Mosaic and since you sat it's a SMaSH and a Pilsner, the rest must be easy to figure out. I've got a pile of Mosaic in the fridge and it;s time I got them moving. Edit: Ok. found a clone recipe. Wasn't expecting 6.8% abv, but that sounds really good and rich. Mosaic needs...

Thanks for that. Most helpful. I guess if most people objected, things would change, but they don't. I get a sense that people are becoming uneasy with having to positively opt out, which can be embarrassing. Before I left the UK, restaurants and cafés were beginning to present tabs with...

Oh wow. I didn't realise it was such a sensitive /contentious subject. I'm even more confused now. But I'll let it lie.

Ah, ok. Sourcing, picking, mixing, washing the apples then scratting (reducing to pulp) pressing and then deciding whether to allow natural fermentation or use a proprietary yeast. Keeving if you want sweeter cider. I think cider is more labour intensive, but you're right - the process...

It's time I got to the bottom of this because I just don't get it: The barman gives you a short measure- 13oz instead of 16oz- and then you tip him 20%!!!! Aren't measures regulated? If you order a pint, aren't you guaranteed a pint? Are the prices published in dollars per pint or just a...

I think you're doing cider down, there, Snuffy. I don't know what (hard?) cider is like States-side, but in merry England it's truly nectar if the godless. I'm drinking from a 10 litre bag-in-the-box of The General by Sandford Orchards. It's completely still (flat), room temperature, 8.3% and...

I can attest to that. Here we have fest noz or fest deiz with traditional Breton music, which is quite lively. The old crinklies get up and do their thing and put me to shame. I couldn't keep up with them even if I knew the steps.

Tellen Du isn't my favourite; I don't like sarrasin in beer, it's a gimmick and spoils the beer. Great for making galettes, but it has quite a distinctive flavour that doesn't lend itself to beer, in my opinion. It's like chestnut beer in the autumn- a waste of good beer and good chestnuts. But...

If you want a great blues guitarist for a gig with your community, check out Paul Cowley. Down in Malansac at this very minute. Not even going to try to send a video over 4G.

I wonder if increasing fuel costs and wanting to be "energy efficient" have got anything to do with it. I agree that we're often in to much of a rush with things.

I've just got hold of some Krush pellets and was looking for a recipe to give them an airing. I could possibly use some elements from this thread. WCIPA doesn't make for a good acronym to the English reader. I'll have to call it something else. 😁

The Feldblume looks the business.