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I’ve only had a couple, but they’ve all been fairly solid.

I was on the train south out of Victoria last night. So this seemed appropriate. The sound on the 2018 remix is amazing.

Evening all. I’m kicking tonight off with an Italian pils.

New pump installed, it was a breeze to do. Now running an extra long cleaning cycle, all the gunk from last weekends brew has been festering in the GF for 7 days now 🤮

Lucky Cat update. Food was off the scale as always. In the cocktail department, I had a Perfect Manhattan, a Sazerac and a classic Negroni. My colleague had a Corpse Reviver No.2, a Whiskey Sour and then rolled the Negroni dice. Hats off to Rob, the in house mixologist, who remembered my from...

In London for this years Venous Forum. This is the best of a bad bunch at the hotel, but I’m heading to Lucky Cat in half an hour. Looking forward to rolling the Negroni dice later 🎲🎲

Horses for courses I supposed. And it’s over 30 years since I’ve had any hair to worry about 👩‍🦲

@peebee Why don’t you try hand mixing your dough instead of using the bread machine. 60-odd % hydration is a doddle to work with, especially if you’ve done a poolish with high protein flour first. Watching dough come together over a couple of hours is one of life’s most joyous experiences😀...

I’m really liking Kinnegar’s Amber Ale. The Rust Bucket it followed was tasty too.

Haha, very tempted but saw sense. New pump ordered, hope it’s here for next weekends Kolsch-ish brew.

After the madness of the last few weeks, I finally found time for a brewday. No.2 son is off to Oz in a few months so I need to knock out a couple of his favorites for the send off. Today's brew is an Irish Red with a tweak, a touch of chocolate rye for a bit of added complexity. Unfortunately...

Barefoot shoes. My wife hates them but my feet have never been happier!

Happy Friday folks. We’re kicking off the weekend with some French 75s.

Cheers for that Rod, good eye! I do try to get a very tight mould. I’ll back off a bit this weekend. @DocAnna My YouTube feed is full of sourdough bread and 50yr old men doing callisthenics. Scoring dough is an easy distraction while I carry on the long journey to my first muscle up 😂

I’ll report back at the weekend. I baked this to take to a mates and froze it. Not ideal but I don’t have time to make dough on Friday.

Cheers all! A lovely Pinot Noir from Marlborough. Bursting with dark cherry, strawberry and raspberry flavours. Great structured finish with the touch of spice you expect from cold climate Pinot Noir. I’ve had red burgundies at twice the price that aren’t as nice as this.

I’ve changed flour recently and it’s been a game changer. That was Sainsbury’s Canadian at 75% hydration. It was very easy to handle.

I’ve decided to up my Lame Game. Needs a bit of work, I never was that artistic.

Post work pint in the garden. Cheers all.

I cut thick slices parallel to the tail end of the bone, so about 90 degrees to yours. Couldn’t claim that it’s the correct way or not. Just seems to work. Nice job on the steak, that looks absolutely banging 🥩