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I've never taken the science out of it, I just don't think it's as important as we think it is. Like I say, try to mash at 200 degrees, it won't work. It will at 64 or 66 and maybe my super sensory friends can tell the difference, but I bet you or I can't. Relax, enjoy it and if professional...

I just had no idea how many kinds of baking powder are used in commercial baking. This very nice woman has a huge amount of technical and academic knowledge and senses of taste/smell that are the equivalent of Usain Bolt to the 100 metres but also the humility to understand that most of us just...

Also, to be clear, I was saying Brulosophy was 'a bit of fun, not science', not brewing... which is fun with a bit of science we have to take into account.

I did say in my first post that I respect and take the science into account. We all know the Clash were one of the best bands to grace the planet and the story goes that Joe Strummer once drew an imaginary line and said 'entertainers this side' (him and Paul Simenon), 'musicians that side' (Mick...

It's not science, it's a bit of fun.

Absolutely. A friend of mine worked in the brewing industry and, in blind tasting, people just didn't have a clue what they were drinking. One example she gave was Sol lager, which at the time was a hugely trendy drink. It was regularly spat out in blind taste tests by people who had stated it...

Pretty close is good enough for me!!

I have tried doing that but I can't see it very well.

So you just did the whirlpool and dry hop additions? How similar was it to the original?

I invested in the big Malt Miller ones due to failing eyesight and was disappointed that I need to take approx 500ml samples, especially as I like to do a lot of 1ol test batches. I knocked it over the other day and broke it. My Wilko one is inaccurate and hard to read but I don't want to buy...

The recipe on DIY dog states 1g Chinook for ten minutes. I presume that's a typo?

It depends on your philosophy of brewing, is it a science or an art. I respect and follow the science but to me it's an art and the enjoyment of creating lots of styles that are generally better than I can buy in the shops is amore important than seeking perfection. Life is not a double blind...

I've heard that trub is actually beneficial to have at the bottom of your fermenter. Brulosophy did an experiment on it too.

I followed an old ale recipe last Christmas which stipulated you must use black treacle. When I tried the pre bottling hydrometer sample, it tasted overpoweringly of... black treacle. A few weeks later, the OTT treacle flavour had gone and it was very nice. I'm brewing some more for this Christmas.

Aah...

I’m not sure why the same recipe is repeated several times with different hops rather than just saying this is a generic recipe to showcase a variety of US hops.

Actually, drinking a perfectly pleasant Kölsch made with 50% Vienna, I have to say that was a stupid and obvious thing to say...

Tasteless lager is a tautology.

The Aga hot plate needs a pot with a perfectly flat base to work properly. I got one from Wilko that was supposed to be suitable but wasn’t, it had a very slight ‘rock’. You obviously got luckier than me.

I can't get mine to boil on the Aga because the bottom isn't flat enough. What make is yours?