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Wordle 337 4/6 ⬛⬛⬛🟩🟨 🟨⬛⬛⬛⬛ ⬛⬛🟨⬛🟩 🟩🟩🟩🟩🟩

Wordle 336 4/6 🟩⬛🟩⬛⬛ ⬛🟩⬛🟩⬛ 🟩🟩🟩🟩⬛ 🟩🟩🟩🟩🟩

Definitely dark red, not Vimto!

athumb.. second ciric acid. Does a good job descaling. Melitta coffee machine descaler is a combo of citric and lactic acid.

Cromwell bitter outside at a Millstone brewery, Heavy spots of rain. Trying The Duke burger.

:confused.: reading a conversation that goes over your head. I understand bottles, but kegs I'm lost.

A studen at the University of Split has isolated yeast from sea water and made beer with it. Clove, fruit aromas, a bit like a sour beer. Called the beer Sea Cucumber Article in Nature

Wordle 335 5/6 Thought it was going to turn into attempt 6 and still options. ⬛🟨⬛⬛🟨 ⬛🟩⬛🟩🟩 ⬛🟩⬛🟩🟩 ⬛🟩🟨🟩🟩 🟩🟩🟩🟩🟩

Looks a good brew, like the conker redness.

Wordle 334 4/6 ⬛🟩⬛⬛⬛ ⬛🟩🟩⬛⬛ ⬛🟩🟩🟩🟩 🟩🟩🟩🟩🟩

Maybe. It depends. Non committal. Like most things, "I've always done it and it was OK". Until that 1 occasion when it doesn't. If it happens early in your attempts you're put off doing it, if it works no problem. Personally, I would use thoroughly washed dried fruit.

Part of the issue with eBay is that fees are based on sale price including postage so lowest cost possible. Which pushes you to have an eBay shop were they expect you to offer free postage to get a certain level of fee discount. This then gets customers thinking postage is free, whereas its...

Is residual sorbate an issue? My initial thoughts were no but I've changed my mind to maybe, lol. Added to wine as a fermentation stopper at a rate of 1/2 teaspoon (1g) per gallon/4.5L, equating to 0.02% In dried fruit the maximum level is 2000mg/kg or 0.2%, which would dilute down to 0.04% in...

Agreed its an Rowan aka Mountain Ash. Has red berries which can be made into a jelly which goes well with game meat like pheasant. Looked for a photo, surprisingly not got one other than this sign. The branches are pithy, Rod like, then branch oddly. Flowers on the previous seasons wood.

90/- bottled 5th April.

In my previous life in the fresh food industry, whilst we took reference samples it wasn't possible to keep product beyond 10 days. Seasoning blends were kept for 12 months. Intriguing about keeping beer. I do not keep samples, but am not against it As beer is a living product, and changes, how...

I cannot say categorically how and why the sulphur dioxide is there. So2 is used as a preservative yet it could even be naturally occurring just like the sulphur smell from hard boiled eggs or some yeast ferment. Once present it has to be declared as an allagen.

Sulphur dioxide is a preservative and anti oxidant. Sulphites (metabisulphate) in wine are used to cease fermentation. In beer it prevents oxidation, so maintains flavours. I do not know, but I wonder if it has been used as an alternative to CO2 flushing when capping to extend shelf life.

It will be interesting to see how it turns out.

Had an out of date can of Black Rock (NZ) Miners stout put it in a pan with 8l water and a 1.7kg pouch of MJ dark malt (unhopped) and 450g of an ood Golden Syrup. Boiled for 10 minutes with 16g Challenger. Had an og of 1.046, added harvested Wyeast 1028. Thinking do I stick 60g of oak in there...