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That last lot of Weihenstephan I used was fermenting faster than Kveik.

Interesting you should ask. I'm considering going over to cornies and I've just been looking at Keg Kingdom who are selling full kits with a refurbished keg for £100, which seems very cheap to me.

I have brewed a few NEIPAs with no bittering hops. I can't believe this has never occurred to me. As long as you adjust wort for less boil off, I presume you are right and have just given me back half an hour every time I brew an NEIPA.

Your opinion is gratefully received. I currently have about 15 jars of yeast in the fridge so I haven’t consecutively brewed 8 wheat beers! The original pack was bought a couple of years ago. My Saison is older still.

This plus An Ankou’s reply make sense to me. Might be why I’m not getting much banana from my wheat beers any more... I will bite the bullet and but a new pack and do a split batch fermented with the old and new.

Not wanting to hi jack the thread but, as you appear to have a penchant for old yeast... the first brewing book I read was Greg Hughes and I seem to remember that he said that yeast can only be reused a few times (I can’t double check as a mate has ‘borrowed’ it). I have reused yeast many times...

Have you documented this in an old thread somewhere? If not, can you tell us all about it. As others have said, I’m sure the few days at ambient temperature (given ambient is currently pretty cold!) shouldn’t be a problem. I remember reading some research by either Wite Labs or Wyeast...

And as for Yorkshire Pudding, equal volumes of flour, milk and egg plus a pinch of salt. Get the fat REALLY hot. If you want to be fancy, sift the flour and let the batter rest for a bit. You can add a pinch of baking powder if it makes you feel better.

No, they don’t do the equivalent of drinking it, the second it’s done, and without glancing at it, they destroy it to show their humility and the ephemerality of perfection.

Nope. The producer was a bellend whose minute talent was dwarfed by Joe’s intuitive artistry. Thankfully Joe got his way and we have great music as a result. He was an old codger of about 23 at the time.

As the great Joe Strummer said when a producer wanted to record something differently to improve ‘separation’. ‘I don’t know what separation is and I don’t like it.’ Then again, if you can listen to the purity of Judy Collins voice on Amazing Grace without being moved, you have no soul. They...

Well, here’s an interesting thing. The value of reducing trub, according to the experts, is to improve flavour, clarity and yeast viability. For several years I’ve not been too fussed about trub and I’ve produced beer that tastes great and is very clear and propagated a lot of different yeasts...

I agree with you, although I understand that for some brewing is about saving money or competition. For me it’s just one of many things I do for myself as part of a lifestyle. Making pasta from my chickens’ eggs is not a hobby and nor is home brewing. As a bonus, I now appreciate pasta and beer...

I really miss my local home brew shop. It was only small and he just couldn't keep enough stock for both kit brewers and AG. He had a reasonable supply of grain but limited hops and, of course, only dried yeast. I used him where I could, but in reality, I had to get stuff online and, like others...

Visit the Forest of Dean... it’s on lots of menus there.

I think it’s another of those beer/food similarities. Asking for the recipe for an old, regional, peasant dish is probably like asking for the recipe for porter, saison or lots of other old styles. Tomatoes didn’t arrive in Europe until we invaded the Americas, but they’re ubiquitous in many...

That's pretty much how I'd do it. Cook it with pork skin too, although I take it out before serving. Always respect the opinion of a local, of course. I have always thought it is odd that the French - who definitely do not have a strong tradition of convenience food - seem to buy the stuff in...

I’ve only just spotted you live in Belgium. I love so many styles of beer, but nothing touches Belgian beer and, specifically, Trappist ale. In the UK I would revere Rochefort 10 above all others. I remember drinking something amazing in Bruges at the suggestion of a local but can’t for the life...

Love it. I’m thinking French/Flemish style beef cooked in beer. Traditionally thickened with breadcrumbs - and I could use my beer bread for authenticity - but I coat my beef in flour then brown it in butter then add the beer. Outrageous, I know. Veering 100% off topic, the food of the gods is...

If you enjoy tinkering in the kitchen, think of using the beer from your starter, especially as it’s not hopped. My last starter, I made two batches of bread, a carbonnade and some Welsh rarebit. All of which were good. Obviously not excellent as I have not studied with. Michelin starred chefs.