Search results

My local has Batemans XB, plus a guest in summer which presently is Batemans summer Swallow - 3.7% & 3.9% respectively. Plus keg John Smiths (3.6%), Fosters (3.7) and Theakstons Mild 3.5%. Its also has a range of stronger beers (Lagers, IPAs, Cider) There is choice out there.

There are a lot of neo-temperance nutters, and neo-Puritans generally, itching for a chance to use legal force to dictate what the "plebs" can eat and drink. They have looked at this current government and see their chance to pounce. Only time will tell if they are correct in judging them as...

I'm at a site for work today and the offices have had a flash new toilet fit out. I was looking at the new stainless steel sink, long (6ft), about 9 inches deep, drain hole, four holes spread across for mounting taps / wort circulation heads...... .....i need help. 🤣

So, this is where I show my ignorance, but while I don't have a tilt or similar to monitor SG constantly, I always seem to get this and assumed it was normal?

Do you leave it open from pitching, or put some kind of cover on it while the yeast gets going? I'd be worried about creepy crawlies until the krausen formed.

I like more traditional styles, preferably cask but decent keg can be OK. Not a fan of beers iverly heavily hopped with US / New World hops, or hazy things, or many sour things, or things that taste of cakes or pudding. Love a nice mild.

I don't want to be Captain Pedant, but that Black Sheep video doesn't show rousing, but the fundamental way a Yorkshire square operates, doesn't it? It's showing the yeast being pumped from the lower deck to the upper deck.

Great company. Great service.

I recently lovingly brewed a historical Aussie stout from Peter Symons. Bulk aged it. Smelt lovely. Sanitised a clean cornie with Videne. Racked the stout into the cornie with priming. Looking forward to this. Why is my sanitiser jug empty? Oh......

My brewery is a single skinned garage with no roof insulation so it can get nippy in the winter. But I do have a few ideas. I'm right in the middle of a huge patio / pub / outside kitchen build at the moment so it will have to wait.

I have tried it, it interests me. The main problem I had was temperature control. Bunging a open FV in a closed fridge seemed to defeat the object. I've noticed you use a stainless catering tray @Sadfield - getting hold of one of those and being able to heat it somehow is on my list of things to...

Welcome to the forum. If you are anywhere near Leeds, Morley Homebrew is quite good. I used to get stuff from there when I used to work that way quite a lot. https://www.morleyhomebrewcentre.co.uk/

Whatever I can get a good deal on. Although this is usually pellets, I have recently been using cones sourced from a local brewery.

On offer at CML at the moment, £12.45 for 450g

It's actually from a fishes swim bladder, not it's stomach.

I've tried overnight / no chill but have reverted to a long, leisurely brew day. These can be very long for some historic recipes with long mash and boil times, and crazy sparge routines, but not always. I can potter about doing other things.

When I get sacks of crushed malt from crisp, the use by dates are fairly long. I've made beers with grains past this date before with absolutely no ill effects taste wise, perhaps a little drop in efficiency with base malts. Taste it. If it tastes OK, I'd use it.

http://www.maximbeer.co.uk/ - meat the team Looks like some folk from Vaux, plus some from the federation brewery..

Maxim's Double Maxim is nice, and closer to the old school Newkie than the current stuff. It's sometimes available in Asda, I grab it when I can. Aldi used to do their own knock off Newkie Brown a few years ago that wasn't awful as well, but that's disappeared.