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It is not a question of belief, because that lays in the realm of religion, and what religions have misdone in the name of belief boggles the mind once you start to investigate this. No, it is a matter of facts, and the facts start with the discovery by Joseph Fourier (discoverer of the Fourier...

"Brew strong and dilute" Why am I always reminded, when reading this, of "live long and prosper"?

A year or two ago I tasted a Guinness from a can. It definitely had a light acidic taste/tang, not in a bad way, but it's not really to my taste (I don't really like Rodenbach, or equivalent beers, either).

I got some friends in school who had the Speccy version.

1988? I had my ZX Spectrum and my Sinclair QL. Games on the Spectrum, development of DSP routines, a fractal zoom program and drawing geometric fractals using Pascal.

AbInbev, a bank with brewing as marketing instrument.

You can do this better in the oven, on a fixed temperature for a couple of hours. However, technically (and legally), this is not candy syrup. Candy syrup is the liquid remains of an oversaturated solution of sugar, where the candy suga

I find these statements about that private industry is somehow leaner and meaner, and has better economies of scale always hilarious. I have worked in big and small companies. A private company wants to make profits, and if they think they can get them by cutting corners, they will. They might...

You also have the M31 Belgian Tripel and M47 Belgian Abbey yeast. Then there are also Bulldog Trappix, Fermentis Abbaye and Lallemand BE-256. I have used them all. I actually like the T-58 the least. But that could be because I didn't brew a blond ale with it, only some dark beers. The best...

Isn't autumn also not the best time of the year to do this?

If you follow "Shut up about Barclay-Perkins" you can see that it is not so neo, especially in Britain. Here on the continent it is less, but I have the impression that certain elements of Dutch Protestantism have crept into the medical world to do the same.

Why would you do that? Is that from the crushed malt or not?

A couple of years ago, I found on another forum someone who worked in a laboratory saying that one could assume for dry yeast, that one sachet contained appr. 200x10E9 cells. Since then, I worked from that and never got bad results. A couple of weeks ago, I decided to turn this around, and use...

They are on the breakfasr at the Bloomsbury Holiday Inn. My daughter likes them, I also would eat one when in the mood. Maybe tomorrow morning.

I made beers with wheat malt, oats and wheat flour, but all my beers always end up crystal clear. I know only one example of somewhat hazy beer that is not an IPA, and that's the Paix Dieu tripel. Maybe there should also be a quantitave definition of hazy, cloudy and murky. I don't mind a...

My impression was more of: this does already exist for ages. What's new? Hop pillow

I think it's a case of the tail wagging the dog. The original NEIPAs were hazy because of all the artefacts of the hopping throughout the brewing process, and this has been turned on its head, as "because it is hazy it must be a NEIPA" (never bothered for the style).

Seems Britain is descending back into Oliver Twist times....

A picture of my current fermentation, 5g M41 in 11l wort, in a 17 l kettle, so about 2/3 filled, it seems I get another 3 to 4 l of kraüsen:

Busy on my IX iteration of my "Blinde Hendrik" (Blind Henry). Yesterday, mashing, today boiling. Sparged maybe a little too fast, 2 points lower on expected OG. No big deal.