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Whoops, Nepo gets into a slightly awkward position in game 8, a draw-ish looking Petrov and plays a move that 3,000 + rated engines did not like much (Slid knew little of this!). So now, after Carlsen's machine like positional play, he is two down with 6 to play. Very tough on the young man...

Good for you, mate! Over 40 years now since I played an actual game. Maybe a retirement thing in s few years time :laugh8:

I would expect the stuff to drop out before bottling.

Late on the Forum tonight as distracted by Carlsen's "signature" win from an objectively drawn position in an unbalanced, though fairly simplified position against his challenger, Jan Nepo.....tchi. May be enough to retain his title after only 6 of the scheduled 14 games. Feel exhausted just...

This is all very interesting. I used to drink Boddingtons Bitter in the first half of the 1980's. It tasted quite bitter and was very pale. No "aroma" really, as was the form in those days. To re-create now, a slightly older, higher gravity version, here is "something" I might go for, at 25L...

I do 25L beers and leave them for 2wks in primary and another week racked off to secondary FV before bottling. Fermentation is a complex process and small batches need more time. Bottling early is always a bad move, from my experience. Perhaps Kveik yeast might except you from this generalised rule.

You could make a starter with half a litre of warm water and 100g DME and add the yeast. If you put it in a screw-top PET bottle - maybe 2L lemonade or cider bottle, 2-3 days before brew day, then if it starts to ferment OK, should be good to go. Any issues - ditch it and get some more yeast.

The GF deals very well with a grain bill of this sort of size. You want to mash with 2.7L for each kg of grain and add on 3.5L, as that is how much water fits under the grain basket, so 16.26 L is fine, but "anywhere between 16 and a bit and 16 and a half" is what it means. As regards the...

Interesting question. Maris Otter is my base malt of choice and it is supposed to be "toasty". For extra toasty flavours I would roast some base malt in the oven to get an Amber Malt. Say 170C for 25-35 mins. The Durden Park book also has some instructions for this process - lower temps and...

I am thinking of doing the ESB again this weekend and TBH my plan is to ignore the 17g of Choc Malt altogether, as 224g ofa medium - dark crystal will make it dark enough already.

+1 on adding a better attenuating yeast and Nottingham is as close to style as you will get. Wilko sell Gervin Ale yeast, which is reckoned to be Nottingham.

Thank-you! At the time my BMI was right on the lower end of "healthy". Now I would be surprised if it has not nudged above the upper limit. Also, I was running around 100 miles a week.

ssI used to run quite seriously between 1986 and 1993, but distances and speeds have gently declined year on year since then. Nowadays I aim for 5 or so six mile runs a week, which now take me over an hour each, usually early in the mornings. In my hey-days I would look at shuffling, shambling...

Must be nearly 30 years ago I shared an office with a guy into guns. He was amusing enough but I get Ankou's uncomfortable reaction to this stuff. I don't see guns as a hobby that has similarity in any way to making HB, other than via obsession. My view is pull the whole thing. There must be...

Many thank, John, incidentally Slid is not an acronym, but a weak anagram of "Sild". I lived initially with SWMBO back in Glossop for while and used to like oily tinned fish in tomato goo titled "Sild" on toast. So, one day we are going out in the evening, but as a keen marathon runner back in...

Another Golden Ale today: Maris Otter 4.6kg Vienna Malt 300g Hop-wise I picked up some English hops including Olicana and Sovereign at £2 from Worcester Hop Shop and was intending to use those today, but finished the open bags from the freezer instead, so: Chinook 20g @ First Wort and the...

No, just bung it in and make sure your mash is stirred properly, as always.

We are having a long weekend as it was SWMBO's birthday last week, so plenty of time for a brewday yesterday. Decided to use T-58 in a Belgian Blonde sort of recipe from GH. It turned out a bit darker than I thought, as often happens: Maris Otter 5kg Wheat Malt 250g Crystal "Light" 250g Sugar...

Yesterday's beer was a reprise of this one, which turned out pretty well. Slight differences in the recipe, so: Maris Otter 4.4kg Crystal Light 230g Chinook 30g @ FW First Gold 24g @ 15m Bobek 6g @ 12m Bobek 30g @ 2m US 05 When I put this into BrewMate, it comes out very bitter indeed, but it...

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