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Nice! Lars' book and my recent dive into Pascal Baudar's books, I'm pretty much living in the forest from now on! 😁

Ha, great minds and all that: I got 2 junipers a year or 2 back when Larsblog came to my attention. One died within weeks; the other has grown maybe 10 cm since... aheadbutt Rosemary could be interesting though. Or possibly get some spruce/other non-yew evergreen sticks and chuck some dried...

Agree, it's a great read. I've not done much brewing during lockdown, but I've a good few kveik varieties sat in my fridge that I should get round to using. I've used a few (Voss and Hornindal) to make versions of more 'modern' styles (IPA and stout) to good effect. I need to attempt a...

Excellent! Hope you're on the mend @Dutto !

Nothing major as far as I know. For me the main benefit of brining (chucking peppers in a ~5% brine) is that it's easier to prevent mold as most stuff is below the brine For blended sauces you get more control over the consistency of the sauce, but it's difficult to keep stuff out of air...

Yeah, that's the plan. Hopefully will get some smokey/charred notes running through it. I like the sound of the chipotle addition!

Loads of scotch bonnet blended with salt and spices. A slosh of lacto from some sauerkraut. All blended together. I've chucked in some grilled BBQ wood chips too. Smells like it'd strip paint at the mo, but should mellow out once it starts fermenting

I may have missed it elsewhere in the thread (if so, apologies!), but what sort of beer is it? Is it a really hop-forward style? If so, chances are there'll be a lot less hop character to it after 5months. If it's not a hoppy one, then it's less of an issue. If it's a stout or a saison or...

Maybe racking half onto fruit and leaving half unfruited (or half onto a different fruit) Add some dregs from a bottle of Orval to one split and see how Brett effects the beer

Just on the cake (at homebrew scales, I'm more worried about oxygenation than autolysis)

6 months in the fermenter then bottled

That's how I do it. Move to a no-chill cube after the boil. Leave it until it's around 30-35, then pitch. Ferment at ambient with my carboy wrapped in foil (probs has very little real impact). Rips through it in no time :)

Is this a version of Michael Tonsmeire's Dark Winter Saison? If so, I've made a similar recipe using Zante currants instead of prunes. I thought it came out well and really benefits from aging, so put some bottles to one side!

Yeah, looks a right faff to be fair and for a much inferior final product. As homebrewers, I'm sure we can all relate to this to some extent? :)

How to make your own Marmite = marital bliss :)

Think it's a failed crop for me this year. Habs and Jalapenos been in proto seedling mode for about 4 weeks. Next year, avoid kitchen windowsill... :(

Yes please!

That film is on my to do list. Worth checking out then? This is a nice half hour dip into that world too:

From what I've read (and with MANY exceptions), people tend to use a 5% brine when going down the brine route, or use 2% of the ingredient weight when just using the fruits/veg, i.e. mix salt and fruit/veg together and pack into a jar. Osmosis will extract the water and create a very strong...

I've only used a few different Brett's myself. My hot take on them is B.lambicus is much too funky and takes over everything. B.bruxellensis is great. Disclosure: sample size of both is less than 5