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I'm one of the few people who doesn't consider wind turbines an eyesore. I think they look relatively elegant and I have no objection to them

Not wanting to burst your bubble, but the activity could just be CO2 coming out of solution as it warms up a bit. ☹️

Who do you think you are, the BBC?

Duchess de BoingyBoingy is delightful. Yes, you should brew one. I have no idea about the rest of the answers to your questions!

I wonder how many of these are ideological changes and how many are about the MP keeping their job at the next general election

Glad that mystery got solved! Thank you! 🤣 🍻

I tried doing an experiment of cold steeping Vs warm steeping (at mash temperatures) of some chocolate malt in water, then comparing taste/colour. The cold steeped malt water was lighter in colour and less bitter... Just as if I had added less malt. So then I did a second round, with cold...

Whoever sent me this.... Thank you! Who are you? 🤣

In 2019: The Tories got 42.4% of the vote 317 seats. Labour got 40.0% of the votes and got 262 seats. Thursdays results Tories got 26% of the vote and if protected to a general election would result in 242 seats according to sky. Does anyone else see how ridiculously rigged these elections are?

Are the end of the day, efficiency is just a number.

Have a top plate and push down on it for a minute

The main reason that I squeeze is that I don't have to find a bucket large enough to hold the grain basket, and I can walk out to the compost bin with it without it dripping sticky wort all over the floor

A perforated top plate will help distribute the sparge water a bit better, but it probably won't achieve a great deal I see squeezing as a good thing. I do it - get more wort out of the grain. BIABers do it as well (mostly)

If you have a fridge or some temperature control, then yes you can change it, but don't need to. Dropping the temperature will allow the yeast to drop out faster. But beware as it cools the headspace will contract and it'll draw in air back through the airlock. You can attach CO2, either from a...

Agree with all the above. I normally leave mine at least a week after fermentation has finished. I'm in no rush, and it clears a lot more during this time as Cwrw says.

Interesting... I always do a mashout at 75. I'll try adding the rest at 72 next time and see how it impacts it thumb. As always, with things like that I wonder "why the pro brewers don't need to do all these extra steps" (they normally go straight from the mash into the boil. However, it takes...

I really don't think you'll notice 4 degrees in a pizza oven!

☝️ I have one that looks like that, but is yellow and a cheap chinese brand. So £15 rather than £40.

Thanks for this post. Sunday was a hectic brewday for me. Lots of distractions, burnt the sugar I was trying to caramelise, forgot to put the hop filter in and then forgot to empty out the ~0.5L of starsan I used to sanitise the fermenter. I reckon that's probably the same concentration as your...

18L of 'Grand Cru, mildly diluted with starsan' 😢 because I've only just realised that I never emptied the sanitiser and the beer's fermenting already. Total: 2607 (I'm subtracting the half litre, because that's how much starsan went in)