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Once the submission deadline has passed, I'll post some of the text - it's not that great so it's not really at that much risk of being copied! I am so fed up with the detail on fermentation and boiling that unfortunately the last thing I want to do is a brew day :roll:. It has though made me...

Oh that is such a huge relief, that is my latest brewing essay done and submitted on the wort boiling and fermentation module. I have not enjoyed this essay one bit at all, and I don’t think it is at the level of my last ones but I’m fed up with all things acetaldehyde! If anyone really wants to...

At this pace I’m going to keel over. This is my last for the evening. Muckle IPA from Swannay brewery - I reckon it’s cascade hopped - nicely bitter on the edge I’d guess for some people but I like it. Oh and another Orkney picture (shameless plug for the island)

I’ve been lax in the updates here - in part because the new HW regulation for students prohibits publishing answers or information that can be used by other students as this is indirect fraud. Sooo … being a wee bit cautious about posting. The second assessed piece on the course was technically...

Oh dear dining and drinking alone - you lot will just have to keep me company - this is the Scapa Special which has a heft of bitterness but a bit too much sweetness for me. Regretting a pint and not sure I’ll finish it. Oh and another picture from today 😊 ( Orkney is ridiculously photogenic) [...

On a short visit to Orkney to meet the new team. I’ve been very reserved up till now, but I’m heading back South tomorrow so indulging a little with the local beers. Also a picture of the Northern lights from last night.

Another birthday cake, not quite to the finish I’d like but I ran out of time. It was at least recognisable for my son to see as an Apollo Lander. Vanilla sponge with raspberry ganache under fondant, and raspberry buttercream filling.

Added them in the last few minutes of the boil then cooled to 80 and held as an aroma stand to get the fruity/floral flavour without the bitterness. Best to freeze them first - kills of any beasties and helps them release flavour too. I added them to a light base beer and then added raspberry...

Possibly the poshest pint on the planet …. A pint of 70/ lager at Gleneagles for a birthday weekend. It was pretty remarkable- I have a suspicion it’s made mostly with golden promise.

Well I now know not to refer to diacetyl but instead to Vicinal Diketones - which probably doesn't help with typing it 😜. There are two of these VDKs which both have butterscotch type flavours and are formed when alph acetohydroxy acids are excreted out of the cells, where they undergo...

Oooh that's brilliant news 😁 , I think it's a brilliant piece of kit, that is except the auto program which is fiddly on my model and hardly worth the hassle. I'd love to move to a 16A plug but that would mean rewiring back to the fuseboard, which I am really not on for, but good on you! I...

Ah - I was trying not to mention that bit - but thank you all the same.

I've not been brewing for a few months, lots on, and since it's now public I can be open about one of the reasons I've been away and not had time for brewing. I've a new job working with NHS Orkney, and will be moving up there, at least on a part time basis initially, from late January next...

Yep that’s the problem. The dried yeast will use the extra oxygen, will create higher yeast cell mass, more of the sugars used to make and service yeast, less into alcohol, and create different flavour compounds. There’s some good graphs on this on the course. My take in this is that with oxygen...

You might have a problem with that in the UK due to availability. I use Tronozymol as a Fermaid k equivalent and DAP.

Thank you, yes still enjoying it - not quite so much for the two ‘hop weeks’ which were heavy on the chemistry side. I strongly suspect the no chill method at home brew scale is fine on two counts, that the initial cooling is really quite quick, and if not disturbing it after the boil that the...

Did you add yeast nutrients to the batch, or using a yeast nutrient schedule? Honey is very poor in nutrient and you need to try to degass it regularly the fist few days as the dissolved CO2 can also stall fermentation in mead in particular. There’s a good calculator and schedule advice here...

Just wondering why you are collecting and drying the yeast rather than storing the top cropped yeast wet? From an industry perspective, the first top crop should be discarded as it will contain more trub, and then a later top crop collected which will be purer. A problem with drying the yeast at...

Some of you will know I’ve been a bit quiet and away from the forum. Lots of reasons, some of which have been purely time related and the intensity of the HW course. I’m going to try to provide some catch up and updates here. The module I’ve been doing this semester is on boiling and...

Been away for a wee bit but down in London one night for work, thought I’d try a local craft beer pub - Smugglers Tavern near Euston. So left to rightPanama creature gluten free lager, unfiltered lager Hacker -pschorr, and Lervig Loudspeaker. Yes it’s a Monday, but I rarely get this sort of...