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Just come back from San Sebastian food capital of the world. But went to this pie shop as soon as I got back. Pie Barms with gravy are amazing.

Pies n Hops. Us Wiganers are more cultured than you think

definitely roast them as BeerCat says, then I grind mine into a powder and launch them in for 5 days.

Ill try

Brian from northern monk told me it was created by them and cloud water

https://www.themaltmiller.co.uk/product/lallemand-new-england-11g-beer-yeast/ Fill yer boots

Worth a try

My bike bladder pretty much fully shrinks. So it goes to show how much o2 could be sucked into the Ferm if people choose not to try these methods

Going in May, then to Bruges. Looking forward to it. Was going to do the Cantillon tour but heard its a craphole..lol

Attach it to the blow off pipe from carboy. I've tried many methods as make a, lot of Neipas and try to eliminate all oxygen, I alsok had a litre of suckback previously when crashing. This method works a treat. Just keep an eye on the bladder incase it explodes that's why u may need to release...

Try my method, attach a bladder from a camelback a few days before fermentation is finished. It will naturally inflate with co2, you may need top release a little at times. Then it only sucks back co2 when crashing. Works a dream...

I'd have sent my last batch of macaroon to you but had issues, with carbing in the warm weather

Ive entered 4 into it

Just use as much kitchen roll as possible to dab away the oils from the coconut. Don't over roast or will get too bitter. Only leave on the coconut for 2 weeks max, I wouldn't use desiccated as too many bits will be hard to filter out. I go with flakes and threw them in loose for greater...

300 grams toasted for 10 litre Dab as much oil off as possible and throw your essence in the bin

No to coconut milk

Count me in

Cider is my goto refreshing summer drink if stuck in a pub with bugger all craft on.

Just adding this brand new NEIPA to my bar. Huge juice bomb and there's no filters in the pic