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I've gone full circle and just brewed a SMaSH beer, a repeat of pretty much the first beer I ever made. Maris Otter and Mosaic, although it's going to be all hops in the dry hop so currently it's just the hop free wort fermenting away in my downstairs loo (in a bucket, just to be clear!)...

You beat me fair and square, what a quick reply! If an arrangement with phildo doesn't work out can I call dibs on a second option? For what it's worth I work near reading too.

I get a chalky precipitate with percarbonate, but I also get it with Chemsan (a UK available equivalent of Starsan). I always rinse the percarbonate out, the Chemsan is no rinse though, never had any issues with it as far as I know.

When I dry hop I just bung the bagged hops in the keg when I'm transferring the beer, and they stay there till the keg is empty. I've tried adding the dry hop in primary to take advantage of the biotransformation, but to my palate I can't tell any difference 😅 The Verdant IPA you can buy dry...

I make a lot of hazy beers which tend to stay hazy over a few months. I usually only have a token addition of hops in the boil (10g in 20L) but usually ~200-300g of hops as a dry hop. Approx 10% of the grain bill as wheat or oats (current preference is wheat malt). Typically 1 hour mash and 30...

Today was pancakes as it's the weekend, although most weekends it's what we call 'the usual', which is bacon eggs and toast. Week days are mostly Weetabix.

Amen brother. That's a motto we should all adhere to! Also I'm having pizza again tonight, hah!

Recently treated myself to an Ooni after months and months of saying I couldn't justify it. Think I've cooked about 30 pizzas in as many days on it, and it's been worth every penny. Cooking pizza in the oven on a steel still works fine and I imagine I'll move back to that over the winter, but...

The nerd in me says it could be something weird like the proteins from your saliva in the "washback", or some grease from your face/lips that are acting like a surfactant and helping prevent excess foam from forming. It's also possible your bottling wasn't perfectly consistent so you're just...

Quote: One patient shared a picture of the form online where its options included “male (including trans man)”, “female (including trans woman)”, “non-binary”, “other (not listed)” or “not stated”. If anyone gets upset by this they need to give their head a wobble.

20L NEIPA, last brew of the year methinks. Just in time to enjoy over the festive period! Total 14847

I use 2m of 3/16 line with a party tap, fridge is at 2'C, pressure approx 15psi. The occasional pint is foamy but if you rinse the glass to wet the surface, and pour carefully down the side it works for me. For me the restriction of the 3/16 line was the gamebreaker.

20L NEIPA Total 11629

60L of NEIPA 20L of ESB 18L of Mango IPA (undrinkable but I made it) 11,277 L

Hi all, Bit of an odd request, but I recently became a father (thanks in advance for all the congratulations!) and at the request of the wife I'm in need of a set of window shades for the car to protect the wee one. I've no idea if the old school suction cup style ones are any good, or if the...

No issues so far. I love how easy they are to seal compared to having to cap a bottle (although having a good quality capper helps a lot in that regard). If they're clean I just add a little chemsan, close and shake. Then pour them out just before filling.

Energy company profits at an all time high. Energy prices at an all time high. Seems like an obvious solution. And if we can afford to write off billions of pounds of Conservative Government fraud, or bail out billions of pounds of banking crisis debt, why the hell can't we subsidise the...

Not sure how apocryphal this quote is but I think Dolly Parton once said something like "it costs a lot of money to look this cheap".

+19L of a Cloudwater/Brewdog NEIPA Clone +9L low abv Mosaic/Citra ale 674L

The steels are good at domestic temps as they give up their heat to the dough more readily, so the pizza cooks quicker and therefore more closely in style to a 'proper' pizza oven. This is most important for Neopolitan style pizza where you don't want it to dry out too much, but is less...