Search results

Cheers chippy

I'm cooking on a pizza steel at '250' centigrade, although my oven is old with a dodgy seal so it's probably not actually that hot. I've tried buffalo and cow mozzarella balls and even squishing them in paper towels didn't work so well, still a bit wet. Any advice on how to drain properly...

Cheers all. I've only been brewing since last march (lockdown was a coincidence but a good excuse to get a few batches done) and have tried a lager, a bitter, a barley wine, followed by a lot of NEIPAs. I've lurked here a bit but wanted to get in on a hop-share so finally registered an account!

I've tried mate but still no luck! Email now removed as the seller has replied. C_T. thumb.

Much appreciated, will give it a look

Aye, but I'm also trying to boost my post count.

Not too fussy but hoppy IPAs, pilsners and chocolate porters are all favourites.

Does anyone have any recommendations for more technical reading? On any aspect of brewing really, I'm just very curious! Thanks

Hi I tend to go with mosaic and citra, do any of you have an 'essential' hop you use in this style? Thanks

I should add, ideally from a supermarket or chain of shops. I'm looking for something I can buy regularly, and ideally not too expensive (I know I'm asking a lot, hah!)

Thing

Think

Thick

Chick

Chuck

Hi, I usually go for Maris Otter with 10% porridge oats for my grist, does anyone have a tried and tested recommendation for a grain bill? I tend to hop with citra and mosaic fwiw. Thanks,

Anyone got any recommendations for low moisture mozzarella available in the UK? Shredded cheese browns too easily and ball mozzarella is too wet!

Chock

Shock

I've drunk all my flip tops so I'm drinking Hazy Jane from Brewdog.