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How long has it been in the bucket? By the sounds of it it's likely finished.

Fording a river a few days ago...

I'm gonna be walking in the middle of nowhere for a week or so...

I really like the legalise ALL PEDs part, let's see what the human body is really capable of.

On the littering issue I propose an even more radical solution: set up death squads and have them summary execute people dumping trash by the wayside and along hiking trails etc. The result: No more sloppy Joe's and you could have former military service men who struggle to adjust back to...

Will try it then. Thank you!

Have you tried doing hopstands? I did one to try it out in my latest Bitter and will likely in the future just do a 60min bittering charge and then 1-2g/L for a 20min/80c hopstand. It gave me mostly aroma but plenty of flavour aswell, and more accurate IBU calculations if you replace late boil...

So I have finally assembled/built my keg fridge, but I have some problems with slow pours. I naturally carb my kegs to 2.0 vols and keep them at 11c and the regulator at 14psi, at that temp and with a little pressure drop over the manifold check valve it seems to be about equilibrium for my...

And now the Mild is kegged. The Brown Ale an Stout are tasty, just a wee bit sweet, but I think my wonky thermometer and higher than intended mash temps are to blame for that, have gotten a quality digital one now though. Will probably not use Simpsons DRC again in the Brown as it gave a bit...

We'll see how this mess turns out!

Report back with the results, that seems like a Golden Ale with a hell of a bite!

The kegerator is done and filled! Had a busy weekend so I never got around kegging the Mild, but plan on doing that this wednesday. My initial plan with the kegerator was to prime to 1.7 vols of co2 and then keep the serving pressure to the equilibrium to maintain that carbonation. Put in the...

60 IBU? That's a lot of bittering for that gravity, you sure that's not a typo?

I have a Brown Stout I am tinkering on, inspired by the late 1800's/early 1900's recipes in Ron's Porter! MO as base, 10% each of Crisp's Brown and Amber malt, 5% Black Malt and 10% #3. 1.055 OG and about 30 IBU, with a moderate late boil addition of EKG. Unfortunately the small jar of #3 has...

Not a brew, but related... Was tinkering a bit with what is becoming my keg fridge yesterday after the kids passed out. I will have to attach a piece of 2x4 behind the taps to get some distance out from the wall, but if I take some care to round the edges and oil it up etc it will probably be a...

Pic taken about an hour ago, 2300hrs.

I read a pdf from Ragus describing #2 as 60-70 ebc. Your description is pretty much exactly how I did it, it never got above 85c, the syrup is about 78%, but not very thick, definitely thicker than water though... The boiling part would just be an attempt to concentrat it a little more, I never...

Cooked up some invert earlier this week, 1.5kg sugar in total for 500ml water in each batch, #2 was all Demerara and #3 a mix of 85/15% light/dark muscovado. Acidified with lactic acid, quite a bit, but I get no lactic acid flavour at all in the finished product. But to be sure I will next time...

Pancake syrup, is that Maple syrup? Does it leave any flavour after fermentation? I found a 450g jar of date syrup in the store the other day, been thinking about brewing a Double with it in the future.

How well would adding some extra sparge water and boiling down the first runnings to about 1/4 or so of it's original volume work as a way of mimicking a decoction? I have pondered trying it in a doppelbock and a Czech dark pilsner somewhere in the future.