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No reason not to. I keep meaning to try it as well. You might get more browning from any residual sugars in the beer

Fermenting the last of my chillis, not sure what sauce to do with them. How long do people ferment for? Can you go for a few months? and where some of my chillis and toms were grown In my little greenhouse, have replaced them with winter salads and garlic. Roll on next year

These are the ones used in the UK for bag in a box. They should take light pressure...I would hope! http://www.baginboxonline.co.uk/buyit2.html

I'd personally keep any beer as cold as possible once it has conditioned as well. Once its reached that point most don't get any better. Oxygen in particular is no friend and beer oxidises faster the warmer it is, at quite an increasing rate . Just ensure it is served at the right temperature...

I'm still picking peppers although it's gone autumnal now. Pulled all tomato plants. Planted winter salads in their place. Also planted garlic in the garden, 90 cloves of hardneck and about 50 softnecks.

I love bitters/golden ales that are well attenuated. They have more intense clarity of malt flavours than those that are higher attenuated imo, which tend to be more muddled.

You may find this useful https://barclayperkins.blogspot.com/2017/07/kolsch-obergarig-deutsch-pilsener.html Historic Kolsch is fascinating,from that you can see there were essentially five hop additions, first wort, boil, mid boil, flamout and also a hop tea! Also very well hopped, for my...

What's your recipe out of interest? wouldn't mind trying another recipe

First small harvest of san marzanos. Not exactly earth shattering :rolleyes: Does anyone have good recommendations for next year for tomatoes that grow well outside at northern latitudes? Was thinking of sub arctic plenty.

That's the first I've heard of a step mash reducing flavour mouthfeel and aroma. It can certainly change flavour and mouthfeel, but if anything it improves them imo. Certainly when I've step mashed chevalier it is still very obviously different from other malts.

Peroni is frequently £5 a pint plus, would rather have a pint of Tennents. Any of the mass market commodity lagers that sell themselves as a "Premium" product basically. They aren't technically bad beers of course though Also the mass market ales like Doom Bar are rather poor in their current...

Picked my first ripe tomato, a tiddler of an ailsa craig. Also an 8lb cauliflower

Interesting that three of their current yeasts came from the same sample from Boots.

Some from a few weeks ago.

My HM hasn't even started producing burrs yet, I usually harvest second week of september

Midges then horseflies are the bane of anyones outdoor existence here in Scotland. Our mosquitoes are no problem thankfully. Ticks seem to have increased a lot

I live in Scotland, no need or point for me

By and large modern golden ales are all malt and hopped with new world and/or modern hops, although the ones that are essentially responsible for the initial rise of golden ales ( exmoor gold and summer lightning) were hopped with traditional English hops . I'd say a well hopped Ak is...

Assuming I could maintain them Harvey's, for characterful bitters etc Holts for a cleaner yeast, more hop forward ales Dupont for saisons. Would be annoyed I couldn't make weiss beers though

My chillis and tomatoes. We really have to grow chillies undercover here, some tomatoes can do ok outside but best grown in a green house. So these are my overwintered chillis which I intend to transplant into the greenhouse in a couple of weeks, along with some grown this year from seed that I...