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Hi all I’ve set up a “pub in a fridge” in an outhouse where I brew - two cornys and CO2 in an old fridge with an inkbird and a couple of taps. Beats bottling by a country mile. Only issue, if I fancy a beer on a cold dark night it’s - find the keys, climb over the dogs, schlep across the yard...

Thanks. That’s v helpful

I’ve brewed a NEIPA for the third time now. On the first and this occasion, having added hops in secondary, fermentation seems to have restarted after a few days in secondary. The first time I racked off into secondary after the SG stabilised and used leaf hops, this time it’s in a brewtech...

I was also expecting a lot more anti- cycling views. I cycle and commute and am pretty appalled at a lot of cycling and driving. What has terrified me most is drivers overtaking me whilst I’m cycling and underestimating the amount of time it’s going to take them to get back on the correct side...

I‘ve just moved over to Cornys. Sooo much better than bottles.

I would use half a tab of protofloc if that helps.

Quite agree, seems strange that we will allow untrained, unlicensed and uninsured drivers on the road if they are on 2 wheels with an electric engine or no engine, unless they’re an electric motorbike, or a petrol/electric powered 2/3/4wheeler+. Each is a potential hazard and capable of causing...

Only place I’ve seen cycle lanes that were really effective was when I lived in Germany for a couple of years. Their entire town transport systems were integrated and v well organised (no surprises). Only risk was Dozy Brits (me) walking into them but you soon learnt. But you would have to dig...

Don’t worry about it. You’ve invented a new beer. Might be wonderful, might be different. It will still be beer.

I commute 7 miles each way on an e-bike and see appalling behaviour from cyclists, e-scooter riders and cars. And cycle lanes which vary from extremely useful to downright dangerous. Personally I don’t think scooters should be on the pavements, they move too fast for many people to get out of...

Hi, realise this is an ancient post but I‘m also in Scunthorpe, have bought my first cylinder in Doncaster (strange place) and need a refill. How did you get on with Mariner?

That lamb looks perfectly done So the technique clearly works. My brew gear often gets “borrowed” at this time of year. With all the talk of sous-vide turkey I would commend the technique of brining. This can be done cold in any large brewing vessel and if you put in a food-safe plastic bag...

Well I’m happy to have sparked off a v interesting thread. So it seems - say it how you like and blame the local accent if corrected. Works for me. I should also have better things to do but in the current situation, sadly, I don’t. It must be time to get a brew going.

Thank you all.

Hi im no expert having only done this a few times but after problems similar to yours I used a fine mesh bag with a drawstring top. The bag was quite large to allow the hops room to circulate but weighted down with a slack handful of glass marbles (sterilised in boiling water). Obviously need a...

Hi i have brewed two batches of NEIPA now and until bottling the second was not aware of the general feeling that oxidation is such a potential problem. I ferment in a demijohn and transferred to a wide neck plastic fermenter for dry hopping. I'm normally careful about gently racking and not...

As someone who has gathered most of his brewing learning from books - how do you pronounce “trub”. I had also assumed it was as rhymes with scrub, rub, etc. Now I hear Americans on you tube pronouncing it as if spelt “troob“. Which is correct?

Thanks for coming back. Have used Brewers friend calculator to calculate some efficiencies. The last two NE IPAS I made had post boil efficiencies of 82.43% and 83.47% so looking back not as bad as I thought. But I just tried a pilsner for the first time and post boil efficiency was 69%. Not so...

Hi ive been home brewing “seriously “ for about three years and generally everything is drinkable and becoming occasionally very good. But I don’t think I’ve ever hit the recipe‘s OG. I brew whole grain in a single infusion in a very well insulated mash tun. I’ve double checked the temperature...

Well that worked. I made a massive starter With wine yeast, nutrient, sugar and grape juice to compensate for lack of cell division once pitched and then pitched it. It’s now steadily fermenting away. I’ll keep an eye on the SG if it stops and do that again if necessary but it’s going v well at...