Search results

I aim to brew every other week but sometimes it gets to 3 weeks. I drink in moderation but rarely have a day without thinning the blood! Well I don't want to risk a heart attack, do I? Usually gets to around 23 brews a year.

I'm drinking a Chinook based pale ale. I haven't dry hopped but used all the hops in the boil and at flameout. It's richer and has solved the slightly "thin" hop flavours I've suffered from. It's good to try a different approach every once in a while.

I rode up Healey Nab on Sunday. Only mentioning it 'cos I got a King of the Mountains on Strava! https://www.strava.com/activities/2307549353 https://mountainbiker.home.blog/2019/04/21/suprised-shocked-even/

I saw 2 fires had been lit in Duxbury woods today, only a few miles from Winter Hill. They'll set the ground on fire and could burn down an ancient woodland. :mad:

I leave mine for 2 weeks, minimum. Time is your (rather annoying) friend!

I'm sure a reduced boil volume will reduce IBU and efficiency but at least you're getting beer! I have used a 32l stockpot on an electric cooker and with a BIAB method with a 6l mini sparge after the mash. It was slow but fairly efficient. Now we have an AGA which is still electric but has a...

Funnily enough I called in yesterday afternoon and a few customers came in whilst I was chatting to Joe. They only open Thurs. Fri. Saturday now and the shop is well stocked. Maybe they're thinking of keeping it going for a while longer. Didn't like to ask in case I heard sad news!

Leyland Homebrew is also likely to close. Joe and Teresa have run the business for over40 years but now want to retire. They sell online but if you want the business they also want you to buy the shop, I've heard. It would work OK in a small industrial unit where you could still retail but...

It doesn't seem surprising. The gravity drop is not linear. Most of the action happens within a few days of the yeast getting going, then it just creeps down over the rest of the time until you reach FG.

Hopefully you rehydrated at between 35 and 37 celcius. This gives the best yeast cell survival. If stirring and a bit of heat doesn't work then repitching may be your next step.

I've tried what you do ACBEV, inspired by Cwtch kits, which do this. I found a taste which I didn't like with this method but would have to look at my notes to see what it was! I'm trying not dry hopping on my last couple of brews and find that late (5 mins) and flameout is giving good results.

I rode my mountain bike to some of our oldest Lancashire antiquities. Pike stones is the oldest at around 5,500 years old. That's 1000 years before the pyramids of Egypt! I recorded it in my MTB blog. https://wordpress.com/post/mountainbiker.home.blog/240

I've occasionally thought that a hoppy tasting beer has lost its essential hoppiness. Soon afterwards the hop flavour is back. I thought I must have developed a temporary tolerance to hop flavour so I Googled the issue. It seems I'm not alone. Hop tolerance is real and can be cured by drinking...

This years warm weather is absolute proof of global warming. Last years cold was an expected anomaly in a general pattern of warming, so also absolute proof:laugh8:

It's the gaseous emissions I notice the most from nearly ready brews. They also dehydrate so I drink plenty of water.

I've just looked at the figures again. They don't look good.

I read the opinion of some doom monger somewhere on t'inteweb who suggested that reservoir levels were dangerously low. This could directly impact our brewing:(. I've just looked at United Utilities web page and frankly it's a mixed picture. The ground hasn't been too bad for mountain biking...

"Gentlemen prefer blonds" so today I'm brewing a blond using Maris Otter and Cascade with Gervin GV12 yeast. To give it more mouth feel I've added 200g of oats which I toasted in the oven.

I used to add hops at flameout ie. 100C and leave for 10 minutes before cooling. When I tried this with pellets it added a lot of extra bitterness so I tried cooling to 75-80C before addition, still steeping for 10 minutes. This seemed to work. No significant bitterness added and some good...

Isn't "alcohol free beer" an oxymoron?:laugh8: