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Depends what's in there tbh. I'll remove stuff like mustard seeds or cloves/cardomon which are unlikely to blend well. I'll leave most other stuff in there. Oh and I use one of those 'stick' style hand blenders

Not done this specific recipe, but made a good few batches now. All bar one have come out really well. The one that didn't was because the batch of peppers I used had as much heat in them as a wet teabag. No amount of fermentation is going to make them exciting

Just starting off a batch of hot sauce. Red chilli peppers, some dried ancho peppers, some ginger and garlic and a handful of blueberries from the Tesco yellow sticker section. Covered with a 3% brine solution. Will leave it until I remember to do something with it (probably around a month)...

I've got some dregs from d lambic dreg megamix I brewed last year, plus a Brett lambicus ready to pitch, so hopefully that'll go off nicely. Never fermented with aged hops in my mixed ferments though, only small amounts of fresh, so a little unsure how much to wang in (esp. as I don't even...

Ah, thanks for that. The Michael Tonsmeire recipe I was looking at adapting (https://www.themadfermentationist.com/2012/09/stolen-microbes-lambic-with-3-fonteinen.html) uses a similar amount of aged hops. From what you say, I might consider scaling back to ~50g

... thought I'd tagged @BeerCat into this... plus, for some reason I'm not given an option to :edit: my last post...

Looking good! Out of interest, how much aged hop did u use last time? Why would you say that that's too much?

Thanks for the responses all. As I suspected, I'm the classic "Well educated, but thick" sort :D

Aha, of course! Thanks for pointing this out!

True, but say I've got it attached to a keg at say 15 psi and I want to shut off the gas. If I lower the pressure to 0 psi to effectively shut off the gas, the pressure in my keg will also be lowered to 0 as I turn the main valve

Hi all, I assume I'm being particularly thick here, but does anybody use the MM premium regulator (https://www.themaltmiller.co.uk/product/premium-co2-regulator/)? I've got one and being rather new to kegging I'm likely missing something, BUT does this reg not have a shut off valve incorporated...

I use it on occasion. It's here: https://www.instagram.com/geigercounter120_/ and is largely brewing, with occasional pix of litter, fungi and me looking miserable...

"As a white, straight male, I am not offended by any of this so called 'sexist' beer imagery. The beer was made entirely for people like me. The beer is not intended to be drunk by women, or non straight people etc etc. Bloody moaners"

In a recent episode of the Brew Files/Experimental Brewing (don't recall which), Drew Beechum described the Voss flava as a kind of orange peel thing. That fits pretty well with my experience

I've heard (anecdotally) that kveik strains can self clean following infection due to the speed they ferment at. Not sure I'd use that as an excuse to get lax with my sanitation though! athumb..

Moved Gjernes pale ale to the keg last night with a hop grenade full o' Simcoe, Citra and Mosaic. Had been sat in room temp FV for just over a week. Was at OG after about 3 days, but life took over :) Going to let it sit a few days for the hops to soak, then I'll cold crash and force carb...

Aeration was just through an elevated pour into the fermenter via a sanitised funnel I pitched probably just over a tsp I reckon I had a tub of wine nutrients, added half a tsp of that and half a tsp of baker's yeast during the boil. Not sure if either additions are going to be of any use at...

I'm currently using the 'farm' version of FY#1 Gjernes (aka Voss). I pitched it on Tues after cooling to 33C and left it to ferment at room temp. Today, 3 days later, it's gone from 1.055 to 1.010. It is a mental strain!

Cool! For a typical recipe, what % of your flour does your 'recycled' grain contribute?

In the deep recesses of my brain, I believe that this is linked to pH. If you keep your pH low enough, tannin extraction is minimised. IIRC, that's why nobody talks about tannin issues with step mashing (where you're boiling batches of mash at well over 80C)