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You'll be fine, Just pay note to hop additions. I 'no chill' all my beers. Makes life easy👍

Love the Surrey hills for bike ridding and post ride beers👍 Welcome 🤗

Not strictly a sour dough as the left over trub I assume has commercial yeast in it. Sourdough uses naturally accruing latobacillus and yeasts. Sounds epic though👍

Brilliant mate👍 that crumb looks lush😎 There's nothing as tasty as your own bread🤤

Not sure, what's wrong or right with it?

We bought our scoby from Maltmiller. Knowing what I know now I'd do as you are. We often get baby scoby's popping up in brews and bottles. Seems easy enough to grow them on a little 👍

We use 2.9l of boiling water 7 tea bags 100g sugar Scoby We simply make a sweet tea, add scoby plus some of the old bunc it was stored with. Leave for a week covered wit a cloth then taste. Then bottle it up with fruit and or ginger. Leave for another week gassing on day two. Was the shop...

@DavieC. Have you thought about a drip tray? I'm just starting my kegarator build(nowhere as smart as yours) and only thing I haven't got is a drip tray. Just wandering what options are available?

Mine tends to smell nice and sweet shortly after feeding then as it falls from its prime starts to smell more sour. Once you've made a few I find it simpler than baking with bakers yeast👍 Look forward to seeing a pic😍

It's just a confidence thing really for people starting out. After a few bakes you know how your starter behaves and when it's good 👍 It's funny how you develop a relationship with your starter.. 😊

So your mixing 60 Sven 60 bread flour 60water that has been boiled and aloud to cool down? If so should be good. Try baking a loaf🤷🏼‍♂️ Or just pan fry a couple blobs of Sven and see how he tastes👍

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Wow!! Just downloaded this. Thanks for the heads up👍 it's pretty epic!

Read Steve's guide. My tap water makes great dark beers. Pales are a challenge. Could never justify all that empty plastic just to make my beer taste better though..

Nice healthy starter will float on the water

Mixing a dough up tonight for pizza tomorrow 🍕

Crikey that's dedication! I keep my starter feeding in the kitchen, probably around 14c most of the time 👍 My misses is northern so apart from the fire not really aloud heating 🥶

Yep that's it👍 I find it smells nice near the start of the feed and gets a little more weird towards the end🤣

May favourite recipe at the moment is simple bread flour and 10% spelt. Definitely going to try @RichardM stout bread next👍

Very nice👏👏