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I was born in Burton On Trent, some areas were beautiful. But my lasting memories are of getting of the train going home for a weekend and the smell! Not only of tje breweries, but also the pork pie factory. In the summer the whole town stank!

I don't have the patience for a sourdough starter!! But I agree, the slower time for proving and no kneading provides a beautiful bread. I was advised to use a poolish as a halfway house.

I used to use a bread machine, but for the best results including rise, I found using it just for the initial knead and prove then shaping and the secondary prove and baking it for the oven worked far better. The taste was also much better. You can then experiment a little bit with different...

Vodka martini for the morning, red wine with lunch, a couple of beers and maybe a jack daniels or two in the evening. If I have a plate of cheese for supper it comes with a glass or two of port

Try a restaurant, they go through wine bottles and have given me bottles in the past.

I love how your mind works 😁

My new house bought at auction, so no keys as yet, has had some or damage to a shed roof in the winds. I found this out today...solicitor says I have to pay for repairs because contracts are exchanged when the hammer falls. No way to get in to secure it. I'll have a soggy shed to deal with when...

Tonight I am drinking a pint of Woodfordes Bure Gold, I prefer it slightly less hoppy so I used only half if the hops enclosed.

They used to use a well that was located in my Church. At one point I remeber that they were thinking about reusing it due to water shortages at the time. Not sure I they did, but there are a lot of wells around Burton that the various breweris used.

I hada lovely pint of Woodfordes wherry left over from the kit made past October. Full flavour and it went down a treat. I still get amazed at the beer kit improvements from the early 2000s to now.

I was in Manchester in the late 80s and spent many happy and drunken hours in Jillys and The Banshee. Also worked in The Salisbury which was a rock pub.

About 30 years ago, when making wine, I made a coffee wine. It was...interesting!

I think it's close to impossible to replicate the hand pulled mouth-feel of a beer from a bottle. It is easier to achieve with little or no carbonation. The best way to achieve it, in my opinion, is to always decant into a jug, this will get rid of any excess carbonation, then to pout from a...

I have always bottle from the worktop abo e my dishwasher... bit never thought about having the door open! SMH!! I'll do it from now on, it'll save complaints about soggy towels and sticky floors 😄

I have had stuck brews from kits, my nomral result is to aerate them, it seem to get it restarted weel. I nomally just use a strilised paddle and give a vigorous stir! I have found that beforepitching the yeast i make sure to have thouroughly aerated the wort and this seems to have prevent any...

I often resort to the hold the bottle steady whislt slurping the froth of my glass. As for jug, I hate with a passion the dimpled old fashioned ones from pubs. But I do like my leather jug from Barnard Castle.

BoJo was my choice. He has been sacked for lying in the past, no reason for him to change. Plus he has sat back and done as he pleased whilst expecting the rest of use to protect each other. He's a sleaze ball of the first order. Andrew is a sleazeball and nonce who is also not to be trusted...

mmmm you can buy oat milk. Also, I believe you can buy beer in the supermarket???? :tongue: lol My point I guess was would it be easier to measure the effects by way of ABV as it is a liquid going in? I could be talking total crap!!!

I only do kits, but as a thought, what if you made oat milk and used this as an addition instead of sme of the water?.also, could I use this as an addition to a stout kit to give extra body?

Red rebellion sound lovely please if I win :)