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The solstices can move, and do... We move time around because our standard time is wrong to start with. Oh, and GMT isn't the standard time anymore. UTC is.

Yes. Carefully. And in great detail. I am. I am also very happy about it.

Me neither... I'm very average... I drink a lot of it though... :lol:

Yeah, I get that quite a bit... Buds, Carlsbergs, Bells... I usually keep them for when people who don't appreciate the finer aspects of my beer come round! (And the bells is good for baking and toddies...)

That circular object floating in the sea...? That wouldn't be...? It couldn't be...? Surely they haven't found the...? YES!!! They have! They've found MH370's Magnify Cursor!!! Epic, EPIC fail. Here's where the sky image was cropped from:

:doh: f**king obvious really... :whistle: I may have been over thinking this... "O grade chemistry... CO2 extiguishes a burning splint..."

I have: 3 x 23l kit brews ready to keg. 10 x 30l polykegs Gas line Beer line 3 x Sankey S connectors 3 x nice chrome taps On Saturday I will have: 1 x pub size CO2 bottle What you will clearly see is missing is my regulator - that isn't going to show up until next week. I take it the normal...

Thanks! Now on the wishlist... You know, this would be awesome on kindle, that way I could have it on my iPhone for reference when required. I wonder if there are plans afoot... :hmm:

Personally, I would... However your massive flameout load should give you plenty of welly if you don't fancy it.

Hmmm... Own-hive-Honey roast ham in the ploughmans challenge should attract extra points methinks! :lol:

I'll get it started tonight, should be ready for a loaf next weekend. :thumb:

Dry hopping absolutely *does* yield big increases in fresh hop aroma and flavour. The cool temperature is actually key. Heat will drive off the most volatile compounds and it is these that only dry hopping can impart in your brew. In a secondary FV there is very little CO2 escape so even if...

Ta. So that's making the levain 24hrs before you want to make the dough. Perfect. How much do you tend to keep back as the starter? The missus and Offspring #1 will be happy I have to start again, they absolutely loved the wholemeal sourdough crumpets made with the wastage!! :)

Sourdough pasta? Sounds interesting... ...actually I must start a new starter. I started my last one a little too soon into "Project Offspring V2.0" and sadly I neglected it (and even more sadly I didn't freeze any off...) and it started growing hairy bits. :( What's your weekly regime...

Thank you kindly! :hat:

It was the Cow Parsley page that I read last night and that was in my mind with my last response - I thought it was quite clear in how to tell the difference. I guess the proof of that is going to take a look when they flower just along the road... Dig me out the name of your ID guide when you...

There's more to it than just the dry hop. These American style heavy-on-the-hops styles need layers and layers of late additions - some suggest something like getting 75% of your IBU from late additions!! That's a LOT of hops. Basically you want additions every couple of minutes from 15 to...

You were right to dry hop it! If you are going to do a single hop beer you need to get all the layers from the hop to assess its attributes: Does it bitter smoothly, do the middle additions complement the malt, do the late and dry additions give the fruity freshness you want... I'll wait to...

Hop tea involved heat, heat will drive off the most volatile aroma compounds that dry hopping would infuse into your beer so you will get a different result. Hop tea cannot be seen as a direct substitute for dry hopping.

Sodastream! :)