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There are pale stout in some of the historic beers books, but in times past stout just meant strong. What we call stout started out as stout Porter which is a bit of a joke considering the abvs of big brewery stout like Guinness. Should be called Small Porters really.

Lots of pubs closing and yet there are still so many s*** pubs around with bad beer and not so many customers. Personally I'm fed up with buying beer that's not a patch on my homebrew at 10 times the cost...

I have to confess that doing no chill and wanting to pitch before going to bed I pitch all my yeast in the 30s. Doesn't seem to bother the little beasties and of course the wort will be down to proper temperatures by the time they're fully active.

Used to drink Butty Bach but it started giving me really bad cholic. Wouldn't touch the stuff now.

Just pour your bottle into a jug, wait 5 minutes then fill your glass. Problem solved.

Nope, not with a G in it. Used a lot by folkies as you can play in D really easily and also play bits of tune and chords at the same time really easily but sounding very slick. For the same reason drop D tuning is also common. That's standard guitar tuning but with the low E string tuned down to D.

I don't think there's any literature about it but I know people still do farmhouse brewing in the Gwaun valley. Bessie who used to run the pub in Pontfain was famous for it but you'd only ever get some if you were a local and in a lock-in, it being not exactly legal. My Mrs was chatting to a guy...

It's a really good book but unfortunately most of the beer styles require copious quantities of juniper branches. Bear in mind that wild European juniper is non toxic but many garden varieties are thoroughly poisonous. It's an interesting read though. There are still people round here (North...

Worth 7 pints of beer when I bought my first.

After drinking I give my bottles a thorough rinsing then fill with soda crystals solution and leave to soak. No need to bottle brush.. Then rinse and drain til dry. I use cling film on the tops til bottling day. Then I cook them in the oven at 110c to sterilise for a few minutes. Glass bottles...

Yup, leave them as they are but don't do it again. I usually aim for no more than 1 cm. You do need some head space but it's only to allow for expansion of the beer if it warms up.

They must have been down the pub if they need to queue like that for a Jimmy Riddle.

Yes. I've let mine run a bit rampant for several years which can be a problem if you plant different varieties too close together. Every couple of years you have to dig round them to remove creeping rhizomes. Plus side of this is that us hop growers often have spare rhizomes to give away. As...

Get some hop rhizomes this winter and you'll be making beer next autumn.

I agree for proper landies - series nineties and real defenders. The rest are crap.

A few years ago we had a land rover free lander, terrible thing, and it was a regular occurance that we'd lock the car in a car park and return to find it unlocked. It was also a regular thing that we'd unlock the car only to have 4 or 5 cars nearby all simultaneously unlock themselves.

Usual thing with pressure barrels is that you get loads of foam to begin with then as you work your way down the barrel it settles down until you get about half way down and the pressure will run out. Then you can either add gas from CO2 canisters or as I used to do, open the barrel and chuck in...

Most of the gas will just vent out of the pressure relief valve. I wouldn't go above the 85g, even then you'll get loads of foam.

Well I wouldn't be steeping the crystal 135 but there again it's not a dark malt, is it?

You don't get fermentable sugars from the dark grains. These days I do hot seeping for brews with significant quantities of dark grains simultaneously with the mash. Works well but you do have to be careful with your volumes.