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us05 also has very low o2 demands, so I certainly wouldn't worry about using pure o2 with it. If you are reusing the yeast from brew to brew then using that air pump would certainly be beneficial. But if keeping it simple with just fresh dried yeast each time I would not worry in the slightest...

Tried out sous vide for the first time. Made the best pork chop I have cooked. 15oz pork loin chop

I probably will be dry through january, I've had three beers since the start of november following injuring my knee, I have no supplies left and decided to stop drinking until I can have another homebrew, which will necessitate my leg getting better. Thought it was quite a good opportunity to...

I'd increase the hops by at least 50%, personally I'd double them for a bitter. You could maybe call it a boys bitter or even a pale mild if you wanted to without increasing the hops :) Using a touch of roast malt is fine for colour. The 11% pils is a bit odd I assumeyou are using it up? You...

Nice in hoppy bitters imo. A very nice hop all round.

I mean the physical brewery, rather than the brand Yeah the current ushers beers will still be brewed in the uk. Ive never tried them There was also an Ushers in Edinburgh, Ive tried brewing a couple of their historic beers. They stood out as they used european malts and hops as well as...

I'd be very pleased with that. The Ushers brewery is now in North Korea of all places

There's a very good brewery in England called Lost and Grounded who make an outstanding keller beer, they use a german system with sauergut in all their beers. They also brew belgian style ales http://lostandgrounded.co.uk/2017/02/the-heart-of-our-brewery-a-7hl-lactic-acid-tank/ acid is vital...

They also had problems when doing water analysis for a while. Not sure I'd trust them much beyond distribution

Venison and wild mushroom stew, roast celeriac, steamed tatties and sprouts

At 25C any yeast will be quick!

London would have been five to ten times the size of any czech, german or austrian city in the mid 18th century. And while the british empire was not in full industrial flow by then, it was at that point rising to be the dominant one

Munich Classic makes a very good weizen, WB-06 does not (imo of course :) ). I've never heard of Belle Saison being related to the Dupont yeast, it is not really like it imo and I've used it quite a few times (and like it) and have drunk many a litre of Saison Dupont. Albeit never compared...

Ended up eating it after all lol Probably the best vegetarian lasagna I've had

Not going to eat this tonight now, but will have it some time this week. Wild mushroom lasagne. Very simple, just fry off some onion, garlic, loads of mushrooms with some dried ones and its liquor, wine, season, hoy in a load of bechamel and make it up with some parmesan chucked in on each...

Golden ale. OG 1.042 95% MO extra pale 5% wheat 45IBU Yeast your choice, but pretty clean US/UK Hops about 5g/l for flavour and aroma, use some bittering hops if needed to get your IBUs. Can use noble, English, New World depending on what you want.

6 hour slow roasted morrocan lamb with some spicy roasties

I think it's brighter in aroma and flavour than the marmalade you get from Fullers. More fresh citrus ( not in the new world modern in your face hop sense though) than cooked if you get me. Maybe lemon marmalade might be closer if you have a pithy bitterness to the beer. It certainly works...

I don't scrub my buckets at all as I don't want to micro scratch them, I just use oxycleaner in them then rinse and sanitise. I suppose I have piece of mind that I can actually see if there is any visible crud still on them after the oxy soak. But I'd personally have no problem with...

Or possibly even a pin cask. They are 20l aren't they? I don't think there's any reason to use one over a keg though