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Great thing about the Oxebars is that they have a floating dip tube, so you could even consider adding sugar to carbonate the beer as it will always serve from the top, then just use bulbs to replace the liquid. I've got a couple of the 8ltr ones which I have used for beer and taken to friends...

Take a look at getting the new basket, removing the centre pipe adds another level of improvement for mashing on the G30, then with that you get a rolled plate included with it 😉

Already available from The Malt Miller, along with the recipes kits

There a new Mulled Cider kit, that would be perfect for bonfire night

https://www.ncsc.gov.uk/section/about-this-website/report-scam-website And using Trust Pilot can help to prevent others falling for the scam

Love & Beer was run last year, and The Malt Miller was in attendance, it was a great event, meeting lots of folk who love great beer. This year they're involved more in the organising and planning, reason for more involvement is its a lot of work for Jonny and Brad to do on their own, and of...

James Verdant says that about its flavour, think he says it in the CBC video for the launch of the yeast, he also has said it to us and it might be in our Sundialer video. If I remember correctly it was Munch Bunch yoghurt. The laziness is definitely talked about in the Sundialer video as I...

Verdant is very unique in that these house yeast was a mutation of LAIII, the multi variations were broken down and isolated and then they chose which they liked for its profile and then the commercial strain was born. Chosen for its stone fruit flavours, that creamy yoghurt taste, however it...

Close to those, but not the same, they're unique strains which can be traced back to those as parentage, but are different to the origin strain

FYI - This was a case of finding a way to replicate the same flavour profile, not match the actual yeast strains.

Its worth know, mostly they use the house strain on core beers, however they do use it at different stages in life cycle for different beers meaning some beers they aim for different percentage rates of the strains depending on which beer it is. Thats why all their beers don't taste the same...

Correct, and when those are brewed at the Hare brewery they adjust to match the St Austell water that they use.

I'd look to use High Voltage, have done a west coast with this and it was good as its super clean. Just be wary of over pitching or not using nutrients with it as this can result in malnutrition for any of the high temp yeasts and resulting in an astringency.

10 pint extract kits, would be handy if they were coming soon as they would fit perfectly in a Pinter 🤫😉

If you like this then stock up as its been discontinued by WHC, so very limited stocks around now

Check out eBay for the official Ninja shop, they have clearance items on there, basically things that Argos etc have returned after box being opened, bargains can be found

Done a few, On The House Pinot Grigio was good, then Winexpert Classic Pinot Grigio was really nice, but the one my wife seems to like most is the last one I did which was SG Wines Platinum Pinot Grigio.

Temp is the most likely cause, as others have said if you can start off cooler the yeast will reduce the esters it is producing and most of those esters are produced in the first 70% of the fermentation process. A lager I'm currently doing started off at 6c, and gets a temp raise of 1c every day...

There's been no complaints from my wife who is the one that drinks it, and she does tend to have a glass most days and then open bottles of the real thing at the weekend, so she is pretty familiar with it.

I'm a few weeks in on my new pizza obsession, saw a pizza in this thread with asparagus on it and felt inspired, so its a garlic oil, red onion, then mozzarella, and asparagus for the bake. Then dressed with ricotta and prosciutto after slicing.