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Never had that myself.

Ah, you have something from JLR? The better half wants a F type at some point but I’m trying to keep the fleet German.

Mines never been so cheap. How odd. 3 vehicles in the fleet all fully comp and insured for both of us for £650 and ones a Looney Toon.

Zero sign of activity after the 2nd kilo of pulp so Im kegging tomorrow while it’s still opaque.

I used it in a pale ale without reading the packet so fermented at 20. It didn’t produce any off flavours, no flavour at all in fact. Not expecting to taste it in this to be fair being a sour and 2KG of Mango in it but pitching at 35 saves time and water this time of year with high ground...

50/50 pale/wheat,oats Soured with 6 Swansons Probiotic capsules Mango Madness at 35degC Added 1 tin at the start, just added the 2nd at the end. Will leave for a couple of weeks then keg.

Wow, a sub 30 quid bag of malt. Not seen that since COVID. It’s very nice malt too is Minch.

I hopped my kettle sour last week on the first boil, no idea why, I’ve made a few so know the process well. Surprise surprise it didn’t sour and the first ever batch that has gone down the drain.

Bad luck in engineering terms, follows me about.

This worked. It’s not until you take these apart, you realise how well they are built compared to the generic AIO’s.

I’ve seen that before, still couldn’t figure it out!

I ended taking the element out FFS.

How is this even possible?

Mine stayed at 20 as it’s in a fridge. Ramped it up to 30 but it was all but done by the time I actually read the back of the packet.

I pitched this and fermented at 20 in error. Ripped though it in a couple of days, hope it tastes alright…

What is your Camden recipe? Tis a nice pint. The maths is solid, the more you drink the more you’ll save.

Firstly you don’t look old enough to be drinking. They only time I’ve had a similar issue is when the gas supplier has a few rouge bottles in that had dip tubes in so I was dispensing liquid CO2. The reg froze up and the PRV’s were popping away merrily.

Yes, I understand that completely. Hence why I was asking which oven.

If it’s not bubbling, heat will be a factor won’t it? That’s what my early research suggest hence the cook time of 60-90 seconds.

What temp are you cooking at? And what oven are you using? We make our dough in the kitchen aid, it’s been ready to use in a couple of hours.