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Well becasue those who don't care seem to be trying to tell us that really they do care very much, then railing against anything that potentiall threatens the status quo. For the most part, people are too scared to admit that in fact, they dont want to face any inconvenience or cost or...

They're never going to have any success in changing our own govts tack (the only thing that they can hope to do, anyone who says WELL WHY DON'T THEY GO PROTEST IN CHINA!!!! ought to be shunned from the debate immediately) if all these people who apparently recognise and accept the severity of...

That could be seen as most people being totally disingenuous when they claim they believe in JSOs cause but just don't believe in the methodology. It strikes me that in fact, most people do not care. The evidence for this would be their steadfast refusal to acknowledge the need for any sort of...

It's the overriding sentiment every time this happens. If people really believed in what JSO are doing, they'd be looking for ever more extreme action, rather than whinging about how ordinary folks simply must not ever be inconvenienced

If you can't change everything, everywhere, all in one go, then you shouldn't bother, say people who absolutely definitely agree with everything JSO stand for.

Tonight's meat fest

Pork Shoulder and Brisket on just before 8am. Ribs just about to go on now for the 3 2 1 method. Wings will be done later. A day of smoked meat and home brew lager ahead

Tried this last night. Its early doors really only.kegged a few days ago but there seemed to he just the faintest whiff of diacetyl. Given the outrageously good clarity on this one, il be absolutely gutted if that becomes its defining feature. It got a good long D rest which I made a point of...

Pilsner Urquell don't brew anywhere except Plzen. Pretty sure Budvar are the same. Urquell make the point on their various advertising spiels that you will be drinking the same, original stuff wherever you go.

27 days in the FV in total for this one, and I have never in my time brewing seen anything get packaged as clear as this.... At -1 degrees and with me suffering from the tail end of a cold, I can't say there was a huge amount of flavour there, but I think that will sort itself put.

I use sweetener in my tea so I might be a bad sample tbh. But for me it doesn't carry a defined sweetener favour through the cider. I can tell the difference in a cup of tea for example, but I think the sweetener just takes the dry edge off the cider. Bearing in mind at my dose rates it's one...

I backsweeten mine with sweetener. Last time 10 tablets which is obviously roughly one per glass of cider. This next batch has six as I ran out so experimenting with a drier finish this time around.

Made a couple of batches recently. Using Lidl Naturis apple juice. 3 x 1.5 litre cartons plus a cup of tea goes nice in my wee 5l plastic DJs. I use Youngs Cider yeast and the last batch I poured the juice on to the leftover yeast to get a double use out it. Turbo cider really is an excellent...

I leave my lagers at -1 in primary for as long as I can which has ran to like 4 weeks before. No issues. My last and best one was in the FV for 29 days. The one I currently have on is at day 23 and won't be kegged until Monday at the very earliest

Yeah it's 25 I'm sure ETA I also missed that it was 4 packs of fries on the third line 🤣 15 it is then

I am fairly certain @DocAnna Has either done this or at least spoke about doing it.

So the yeast does actually consume the diacetly still, as long as you give it a long time?

What do you expect to gain from the long time at that temp? I only ask because my most recent and best lager, I made a conscious effort to be sure fermentation was still going when I went up for the diacetyl rest, having had issues with that previously.

I'm going to court controversy here and maybe cause a split in the camp, but let's face it, some men just want to see the world burn. Here goes..... All of the best beers iv made including a recent lager that was a real cut above previous ones have been made with liquid yeast.

23 litres of Greg Hughes Munich Helles 4349 litres