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O lor... I'm only here so far....

Please tell.. what's the duck for? and indeed the duck cupboard?

Just playing..... the stock market is shiitake so let's make more beer.

Went shopping today and bought us all some nice things to tinker with......

Turmeric and ginger in banana beer would be fantastic.... Beetroot, lemon and banana..... Cardomom, black pepper and banana.... Ooooh yes. I'll be ordering a larger bag of base grain.

I shall try all of those things you suggest. They're ordinary kitchen saucepans we're using. The one the boil goes in does have quite a thick bottom. No lid on during the boil, and we've been learning about how vigorous the boil needs to be. We've now made this same beer clone four times with...

Thank you.. beetroot is definitely now on the list... as is turmeric. Think of the colour possibilities and the subtle flavour hints that could be achieved. I reckon all veggie brews will still need balancing with something like bananas for some body, or at least they would in wines. Grain isn't...

Try giving the inside a good scrub with bicarbonate of soda mixed with a couple of drops of lemon juice in it.

I thought that might be a fast ferment because bananas go completely crazy in wine, so I covered it in towels while I went out for the day. I expected a bit of a Krausen mess when I got back today... but no. It had already finished 24 hours later. Flip me. The fastest ferment ever. That video...

Kerosene??? Who'd have thought?

At least he was washing his own plate.... we're still best friends.

Ahh... falling into the abyss... have just been given an old half chest freezer and am wondering which shall be food and which shall be hops and foraged produce. There is no longer room for both in mine, and my fathers freezer has a whole basket of our foraged hops. There is no cure I fear.

I'm a mother of teenagers and I have to cook anyway. I make beer on the kitchen stove and it's in saucepans doubled up. There are no shining fermentors with fancy knobs on here. The nearest to technology is a hydrometer and a thermometer, some funnels, sieves and glass demijohns. You don't need...

I had a mind to make some alternative Christmas beers. No idea why... but as hops are bitter... as are brussels sprouts, and I hate Brussells sprouts so wasn't going to eat them. The idea just wouldn't go away so I just did it. It was only about half a sprout per bottle effectively so not...

We took these two to the beer club for comment at the end of last month. They were extraordinarily different having been left to mature a bit. Hardly the same beer at all. The 60' boil was caramellic and deep, the 30' boil was a lighter creature altogether with none of the deeper malty nuances...

I stand in firm defence for this understated vegetable. Everything has a best use. Parsnips, when fermented, are nothing like the pallid overcooked worms often found on a Sunday platter. They make one of the very best country wines. Right up there with the humble dandelion. They are both capable...

I've been gazing at the five withering parsnips and the browning bananas in my fruit bowl for a while.... Today I'd made a Blue moon clone here. The spent grains from it still tasted quite sweet, so I decided they might still have enough enzyme to work on the parsnips. So here we go:- I am...

I've only just found this and it's too late because I've just made one, but shall be combing this thread to see what the differences are. I loosely based mine on E. Kraus recipe for a 6 gallon batch and downscaled for a 4L batch to fit in a demijohn. To use up remainders of malts we had so we...

I look up who made something said to be nice on here, and copy recipes loads of others have copied, because it must be good. There is a supplier nearby so easy to get grains and it's easy online anyway. The cream of three crops is a nice one to begin with because it is light on grain in case of...

Stay safe and well. As for beer, maybe Wuhanocoronanomore