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Only the golf stories of P.G. Wodehouse :cool:

I try to use at most four malts, could be 1 to 3 base malts even (look at historical recipes where brewers used malts from different places over the world), and something like Munich, or Aromatic, or biscuit/abbey malt. One of the best ones I made was pure Pilsner malt, St.-Bernardus yeast and...

If it smells fine, then it will be fine. Bad brews and ferments will not smell fine.

Difficult to see. I have here a cider with a nice pellicle, this doesn't look the same. Did you smell it? It might be a mother of vinegar.

In the garage for cleaning, macerating and pressing the grapes. Fermenting in the income hall, racking in the kitchen and then conditioning for six months in the garage. Note that I make at most 10 l of wine, so I don't need that much space.

Opeth - Closure

In the 120/- recipe he mentions that the original recipe says "DM", then he states that he goes for demerara sugar, but he puts "brown sugar" on his recipes. Since these recipes are from 1885, I suppose that they probably refer more to unrefined sugars in different grades, than modern sugars...

I suppose you could also use the Mangrove Jack's M29 (French Saison), M41 (Belgian Ale) and M31 (Belgian Tripel) yeasts. No, you won't get as low as using amylase enzymes, but definitely low enough so that remaining calories really don't matter. I have brewed two year in a row a low alcohol...

Less than you think. First, yes, there is a bit of loss due to the temperature difference between the boiling wort and the surrounding temperature. But the bigger the vessel, the less heat it can lose. I think that in case of a gas burner, there is probably much more loss from the bottom to the...

From Ronald Pattinson's book "Scotland!": malting and brewing was done in Scotland around industrial centers with coal and cokes. Malt was dried on cokes, and didn't have a smoke taste. That was reserved for the places which malted for whisky, and used peat. This is a recipe I called...

Some basic physics: boil-off rate is dependent upon the power of the heating source, not on the width or the size of the boil kettle. More power/higher fire gives a bigger boil off rate. A lid will not influence this, the speed of the steam coming out will just get greater.

My first kit, a present for Father's Day, was a one gallon kit. After brewing that, I brewed a beer with DME. And then I decided to experiment with grains. My parents have an old Peugeot mill (a heirloom from my father's grandfather). This crushes things, and was very nice for crushing grain...

I underpitch to indeed stress the yeast more, but there also seem to be some references on the internet which say that Belgian yeasts should be underpitched a little, that they give better performance. On the other hand, since I also ferment open, I think some of the stresses are reduced...

You will find it in a whole lot of trappist beers (Westmalle) and abbey beers. But there is no general category Belgian beers. We have The trappist beers Blonde tripels (Relatively) light and strong dark beers A whole lot of abbey beers Speciale Belge, or Belgian Pale Ale Saisons of course...

Well, you did write so much that it's sometimes confusing after a while...

Something everybody should know about Irish Red beer

I think that was one source of confusion in R.P.'s investigation about 19th century beer records. Beers called mild that were extremely alcoholic and hoppy (XX, XXX, XXXX) but were sold young and called mild, and then the same milds designated with KK, KKK, KKKK or "Keeping" beers, but still...

88 vines, wow. I only got five, but I get plenty of grapes from them, and I can use the neighbour's too. I only make around 3 gallons of wine. Still a better use of my grapes than letting them get eaten by the birds, the wasps and the moulds. I live in Belgium, normally not so sunny, but this...

Yes, just add proper water, RO or demineralised if possible. That will mean that you will now have two vats of the same volume, and you should leave them open to turn the rest of the alcohol into vinegar. Probably adding back the mother of vinegar to both will speed up the rest of the process...

I open ferment all my beers and transfer them to secondary after 5 to 7 days, depending on the time I have. After that it depends a bit on the activity, bottling after a total fermentation of 2 to 3 weeks. Well, open: covered with a cheese cloth.