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Definitely not an expert on this, but was talking to Steve who runs Beer Nouveau in Manchester a while back. If I remember correctly, he said that breweries who were running barrel programs didn't tend to worry too much about oxygen ingress as they're not really aging in the wood, but rather...

Tepache is just fermented pineapple rinds plus some sugar and whatever spices you fancy. Really popular in Mexico apparently. Made some myself and had a bottle in the garden today. Nice enough, but a bit sweet for me.

Nice! I bought a couple of junipers after first hearing about sahti(?) and raw ale/kveik. One died within a month and the other has shown a considerable lack of vim. There's possibly only enough juniper for about a pint of beer :laugh8: 😢

Had this on preorder with Wordery but they cancelled the order a few weeks ago. Reordered via Book Depository and it came pretty quickly. Not read much of it yet, but Lars' stuff is right up my street, so looking forward to getting into it.

Yeah, not sure how you'd do it to be honest. Need a dehydration station, or pour it over greaseproof baking paper in a deep oven tray and cook it dry in the oven? Don't have the patience for that sort of thing! :)

Looks good! I tend to use most/all of the brine in the sauce itself, so no actual experience. I've read that some people use the brine as a marinade. Others dry it out to make seasoned salt flakes (I'd definitely like to try this)

If you've any rye, a rye IPA with loads of Chinook would be good for a small batch. Vienna lager is always good too. Maybe brew a basic pale-ish ale and ferment with one of your yeasts. Once it's done add some Orval dregs and set it aside while the Brettanomyces delivers some funk!

I love small batches. Makes you brew more regularly. Allows you to brew lots of styles per litre of beer too. That can only make you a better brewer right?! For my first couple of years brewing I only ever did 10l batches. Even now I've changed my set up to a ~20 litre (brewzilla) kit, I still...

I've added maltodextrin to kveik beers (Voss farmhouse strain),which I've noticed can finish a bit thin. I've also used it in mixed fermentation brews to provide food for Brett

On the baseless assumption that Brett tends to clean up after itself, I just add them to the DJ. Have tried using Tesco's frozen cherries a few times and they've worked really well.

Got 5 litres of this !lambic that's been lurking in the spare room. Really should try a spot of blending with the blighters...

I don't have access to temperature control at the moment. As a workaround I use a combination of sticking the FV in a CoolBrew bag (link https://www.geterbrewed.com/cool-brewing-bag/) and using heat loving yeasts, such as saisons and kveik

Hi Jon/ @Pugh I'm Liverpool-based. There is a Liverpool Homebrew Club (FB link here https://www.facebook.com/groups/220964125068621/?ref=bookmarks). The club meets at 19:30 at Dead Crafty (L2 5TF) on the first Thurs of the month. Next meet is Thurs 6th March. Feel free to come and say hi...

When I'm working it's 6music. Evening time/weekends, I'm using tunein.com to stream. Favourite stations (depending on mood/time of day) include FIP (French, eclectic); Worldwide FM (UK based jazzy/Giles Peterson-y); WWOZ (New Orleans Jazz/folky); Radio Dismuke (old timey stuff); Power 106 (US...

Took the new bit of kit (Robobrew Brewzilla) for a spin and brewed a tweaked version of James Morton's Session wheat. Chugging away nicely with US05

A lot of my mixed ferm beers hit FGs of around 1.010 and never shift from there

If it were me, I'd stick it in bottles/keg. The flavour will still likely develop over time as non-fermentables get produced and metabolised, but with it being <1.000 it may as well do that development in a serving vessel and free up an FV! Never used it, soz! Saaz is always the winner for me...

Totally agree with the dog wee one! With mushrooms, as with plants, if you know what you've picked, risk is minimal. Obviously if you're just guessing what you've got, then risk escalates. This is the case for many plants too. Yew is very common and is absolutely deadly (even though the pulpy...

This time of year is a good time to start getting yr eye in to mushrooming. Not many species about and a couple of easily identifiable 'edibles' like jelly ear and velvet shanks reasonably common (both have toxic lookalikes, but are fairly simple to tell apart)

Both are good books. A couple of others I like are "The Forager's Calendar" by John Wright and "Foraging" published by Wild Food UK. Both really good. I do a bit of ad hoc gathering: if I see something exciting I'll grab some: mainly fruits and mushrooms. I'm less confident/experienced with...