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My tomatoes are in the greenhouses and the locoto pepers are outside now, but the rest of the peppers I bring inside at night. Still another week before I will put them out even under cover, been a cool spring. At least it will be nice and warm in the greenhouses during the day

Reheated frozen WFO Marinaras topped with sopprasetta, pepper, lemon drop chillis, garlic, mozz and some extra oregano.

I got some sheep casings recently for this batch but the horn I had was too big, bit of an oversight by me. Thankfully I had hog casings spare. This was 2kg pork shoulder 500g pork belly, salt, cure, msg, pepper, cardamom, ginger, nutmeg, lemon zest, egg white, water.

I've got a two probe Bluetooth inkbird and it seems to be fine, had it a year. Did this last weekend, pork shoulder that I cured for collar bacon, pork belly strips that I made into belly burnt ends and eight or so chicken thighs. Smoked with chunks of Auchentoshan whisky barrel staves and...

Yesterday's leftovers and a couple of reheated slices with extra bacon bits and mozz

Got some Caputo back in, made some 90% Caputo 10% white rye same day dough. Used some whisky barrel staves as fuel. Mozz was Scottish buffalo mozzarella from Aldi, if you are in the UK I can recommend it, it's pretty dry for a wet mozz and is quite firm so easy sliceable. Tasty too. Also made a...

And I'm sure you can think of a novel way to bring back the brewlabs slants

Tomatoes will be Pricked out soon, chillis need repotted now. They got off to a bit of a rough start, not the best potting compost I think. Should be fine now though

I used extra strong Canadian bread flour for this batch. Remarkable how much more chewy the crust was with a 15% protein flour over the standard bread flour I normally use. 18 hour rt ferment. I prefer the lower protein flours for this but can see it working better for a NY style pizza it's a...

Two of five plants I overwintered kicking off and seedlings under light. Broad beans have just germinated, rhubarb is just starting and chives and garlic are growing. I'm itching to sow more, but will wait for another couple of weeks when we have 10 hours of light and increasing fast.

I've done a few batches. Got a grinder/stuffer attachment off ebay for my kenwood and do about a 2kg batch at a time. The grinder is fine, but using it as a stuffer is a bit annoying, if I did bigger or more batches I'd invest in a stuffer like you have I think. I just do 100% pork shoulder...

I started most of my seeds on this day a year ago. Will probably start this weekend I think

Not brewed any ale in ages due to various minor injuries and lack of time, so making do with some of the real stuff in a nice 17thC pub. Hawkshead bitter, well kept. Happy crimbo everyone

Smoked a couple of boned pork shoulders, a small ham few rashers of bacon that needed using up and a few sausages at the weekend

Still getting the occasional pepper from the unheated greenhouse. Had two frosts so far but they've been protected by the glass I guess. Also went down the coast and got a car full of seaweed for the allotment. Half in the compost pile, half spread around my winter leeks and purple sprouting...

Started another hot sauce, 500g of assorted chili's, couple of carrots, half an apple, 4 cloves of garlic, squeeze of lime juice and 3.5%salt

I don't think I've used that amount of invert in a bitter, I have in stronger ales say around 7%abv. I like Nottingham for those as there is enough malt, sugar and hop character to not be too bothered about the relative blandness of notty. It is very quick and drops clear extremely fast too. I...

Glucose can increase esters. There is a mash called I think the Hermann mash specifically for wheat beers to increase the proportion of glucose in the wort to increase esters while keeping it RHG compliant. I suspect some yeasts will be affected more than others. As invert has glucose this is...

I have a spice grinder as I tend to buy whole spices and am too lazy to use a mortar and pestle, although I just checked and it's very brittle after 24hours in the dehydrator already. I might just pack it into a jar as is and then grind when I need powder. Tangy salty chilli flakes could be good...

I made some hotsauce yesterday. 1kg of fermented chilli mash, with 3%salt by weight. 4 weeks fermentation Juiced, came to 700ml straight chili juice. Added 300ml vinegar, 1 level tsp msg and xantham gum to thicken a bit. Bottled 1l of it or so. Should be shelf stable with that amount of...