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How do you survive?

Mmm, I haven’t made pasta for a while. I need to make some more and do a nice simple (homegrown) garlic sauce. :)

I use between 2.5lbs & 3lbs of honey per DJ. I can't remember what my OG tends to be but I ferment somewhere around 1.000 or less and then add Potassium sorbate (youngs fermentation stopper) to stop any further fermentation before back-sweetening when I come to bottle. If you don't stop the...

I don’t blame you for getting a springer, I prefer them but thought it prudent to play a little bit of devils advocate and voice it and break barrel is just me being me. :) Keep us up to date with what you go for.

I had a springer many moons ago (lost it a house fire. :( ) it was great and for a .177 it packed a punch. I only did targets. One thing to consider with springs is that over time they lose power as the spring tires, CO2 will give you consistency. I wasn’t a fan of break barrels...

I’m toying with this idea too. There’s some great ideas here, thanks guys. I’ve found plans for a press I plan on building with a friend but wondering about cheap scratter. Would a neat mincer work? I like the idea of freezing the apples first. Is there any change of flavour from this?

What are the other two tuned to?

These are mine (Gibson on the right) and my wife’s. I lost a Strat and a ‘70’s Gibson J40 Deluxe in a house fire 7 years ago. 😢

True. I think I just had in my head to use the whole space. Thanks both!

Thanks Drunkula, If I was to increase grain and hops to 30ltr quantities would I still lose efficiency and hop utilisation? Thanks again.

I’ve not done a beer in ages and have a 23ltr Copper and I’ve now got a 30ltr FV (Key Keg) if I make 23ltr of wort (with 30ltrs worth of grain), boil and add hops, can I make up the remaining 7ltrs with cool boiled water? I assume that’s too much head space to leave. Thanks again.

One problem is people set up fake accounts just to attack an individual, with no traceable link. Which then leads to phone tracking usage and location to be able to prosecute. I don’t want my usage and location tracking, so turn it all off. But for how much longer will I be able to? Sadly...

Mint or pea (or pea shoots) (or mint and pea)

After redecorating the kitchen ceiling a lovely colour of Kombucha yesterday (also hitting the wall and stairs) I thought there must be some funny bottle bomb stories to be shared. Santa looks like he’s been on the lash all night finished off with a donner kabab that just wouldn’t stay down...

My chickens don’t lay, any ideas?

Hmm, good shout. Cheers Steve

I’m hoping for flavour rather than buttering (like fraoch)

Apologies if this has been asked before, but I’m thinking of doing a heather AG beer (because we’ve got a heather in our garden) But I’m not sure when the best time to add it is? I’ve got bags of time, it’ll be next spring when it’s in flour again. Cheers all.

It’ll increase mouthfeel and (I believe) maturing time and shelf life. I’ve uses chopped raisins in mine. Orange mead is on my to make list. I’ve got an elderflower mead maturing at the moment. :)

We’ve been farming catapillers this year... we pulled around 200 off our broccoli. But it (the broccoli not the catapillers) is lovely! We’ve also got garlic that’s just come out and tasted amazing!! I’d like to take credit, but I can only grow hair. My wife has done an amazing job in our...