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Interesting theory! I remove the central overflow pipe and just have the grain bag resting on the coarse mesh inside the grain pipe. I'm still trying to figure out the best approach to brewing with the Robobrew, so interesting to read how others are using it athumb..

I'm in please/thanks!

I don't use the ultra-fine mesh on mine. To minimise grain wriggling through into the wort, i line the grain pipe with a BIAB bag. Works a treat athumb..

Yeah, I agree with @Hoddy Get it at room temp and give it a few weeks. I'd definitely go for some Scotch Bonnets, I've found they work really well for hot sauces. Good luck!

Hi and welcome! Fellow Liverpool brewer here. There's LoverBrewing in Tuebrook. They're ok for when you're getting one or 2 items. Fairly limited selection though. Also, probably shut due to the old 'rona. I get most of my stuff from malt miller (The Malt Miller), geterbrewed (Homebrew...

Brill. Thanks for responding. This all seems like sensible advice. I'll have a bash next time I'm inspired to bake. Cheers 👍 This also sounds sensible. I might have to pull on my Spider Fightin' Boots and get my break maker from the shed 😁 Thanks!

Well, this one turned out like pretty much all of my previous bread attempts: nice crust, tastes brill, but looks pretty raw in the middle. Doesn't improve no matter how long it's left in the Dutch oven Followed the guide no probs. After shaping/resting and popping from bowl to ovenproof paper...

The way I interpreted was that you do the twists and folds not long after you've mixed together the flour, water, salt, starter. So I guess that counts as during the prove(?) I found the video below handy to get a feel for (a version of) the technique:

Thanks for created this thread and sharing the info @JFB I had a sourdough culture up until last year, when I forgot about and had to discard it (yeast & bacteria = Good; mould = Bad). I never really got the hang of having a nice load crumb: the top half always looked great, the the bottom of...

I boil/heat (15 mins at ≥80°C) mine when there's some sweetness still hanging about that I don't want the microscopic freeloaders taking away. Particularly when there's a lot of fruit in there that I want to be able to taste

The big issue I had with dried fruit is that it sucks up a lot more than frozen/fresh. I left 1 gallon of sour beer on dried apricots for about a year. Only managed fill two 375 ml bottles 😭

[Caveat: my medical knowledge is at best rudimentary] I imagine you'll be fine. I googled and apparently the pH of stomach acid is 1.5-3, so your hot sauce should feel at home :)

I've never worked with barrels, only glass carboys, so I'm not ideally placed to advise. But... I'd keep the beer on the cherries right up until bottling. I did a cherry infused saison with added Brett/LAB and left it on cherries for about 8 months before bottling. Came out great. I'm sure I...

In terms of amounts, the table here (Soured Fruit Beer) on MilkTheFunk suggests a range in the region of 0.5-1.5 kg/gallon cherries. Like @Horners says, the cherry flavouring that comes with your kit will need to be considered. Asda sell frozen Morello cherries which are the sour type (Online...

Hi and welcome! I'm based in that city over the other river wink...

New sauce: Mango, garlic, red onion, salt, apple cider vinegar. Blended, then left for 4 weeks in a counter top jar. Passed through a fine mesh sieve and heated to knock out yeasts and bacti (mango is sweet). The stuff that went through the sieve was bottled as a sauce. The stuff that stayed on...

I've used the Tonsmeire recipe and can definitely recommend it athumb..

Also, for some reason I've yet to figure out, most of my sours seem to finish around FG1.010 too...

I'd go with some champagne yeast (I use the CML one). There may well be some yeast still in the beer that'll do the job, but for my sours, I've had issues that I suspect are linked to THP when straight bottling. It fades over time, but these issues haven't been apparent when I've added bottling...

I've got a couple of his books and like them. They're generally based around what grows local to him in California, but the approaches he uses are broadly applicable. I stole his idea for smoked chilli hot sauce here (link: Fermented hot sauce)