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Some marinaras from the weekend

Look at recipes for New Zealand pilsner and Italian pilsner, both sound like what you are after

I think "good sealing lids and airlocks" came with the bizzare homebrew idea that you had to ferment an ale for two week before packaging it, if I was leaving a bitter in a bucket for two weeks I can see why sealing it would be a good idea! And a brewery should be spotless, I doubt any house...

Some from a couple of days ago made 5 marinaras for the freezer

I use cardboard over weeds, you need to then cover it either with wood chippings for a path or compost/manure if you are going to grow stuff there. Check out "no dig" gardening for good use of cardboard. I'm still a good few weeks away from putting my toms out, we just had two nights of frost...

Here is my last deuchars based beer that uses invert, which i see is very similar to @rhys333 recipe albeit a fair bit weaker. i unfortunately had to transfer it twice during fermentation due to leaks, all my own fault, and there was a lot of foaming which I think has killed the head. Tastes...

Oxygen is used to remove it. So you just oxygenate a bit more than you otherwise would at pitching

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It is basically the fore runner to bitter, usually pale though.

Most recent loaf

GDPR I assume https://en.wikipedia.org/wiki/General_Data_Protection_Regulation

The FG in rons recipes might just be at racking to maturation tanks etc. I presume the low FG of boddies a long time ago attributed to it's perception of being incredibly bitter, at least in comparison to other bitters. As they cleaned up their yeast it would start to finish higher, so would...

I always thought the lower pH was to invert it quickly, then the higher pH served to colour it quicker. I'm sure there have been some articles from the IBD journal that cover this. I might well be misremembering this though I've been making this on and off for years now and have most recently...

What are you using to measure the SG? I found it to be very vigorous in fermentation and no hint of giving up early. Also say what your grain bill was, OG etc etc.

Not made pizza outside for a while, this one was from start of december

Porter for me absolutely must have brown malt, it is integral to the flavour imo. Not saying that is the only way though! I have a Fullers london porter downstairs, when is it acceptable to open on xmas day? :)

I've used belle saison about six times and always get a distinct peppery nose and lemon taste. More like lemon jif than fresh lemon. It is anything but clean, probably the least clean dried yeast I've used. It also has a lot of body from all the glycerol it produces. I'm amazed anyone can call...

The medium crisp crystal malt is quite toffee like, more like a darker one from other maltsters . It's 240 ebc . I've been using a bit in my last couple of beers, both bitters. It depends what you think of toffee though, to me that briess guide would be wrong for toffee flavours from typical...

I did a vac pack ferment of some peppers about a month ago. It was only supposed to be for a week or so, I assume they will be allright? I've only just remembered about them. The bag is nicely inflated.

I did a bitter that has taken a month to clear. I only use copper finings. Initially I thought it would drop quickly, but it took a long time - that was at 12c. I have only used it once in that bitter, it has made a very nice beer. In fact I'm quite impressed with it for a dry yeast, I usually...