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Award Imperial stout https://share.brewfather.app/DPt21jEyJrKhPX It's the average recipie, of all award winning stouts, over the previous 10 years. Came in, slightly over recipe ABV, after increassed sugar additions. Was aiming for something like Cromarty's 2022 Anivesary stout. Have kept a...

Finished evening, on Imperial Stout, around 16% ABV. Brewed January, and aged on Whisky Oak staves.

Not tried Corni kegs. But with King Keg top tap, with a floating tube, the beers dispensed from just below the surface. So can get clear beer, witout having to wait for complete setteling. Isn't that available for Connie's?

I guess the larger differences, were during cold weather. And that the air heater, is probably designed to work well, in warm climates. Static air, is a really poor conductor of heat, while moving air, is fairly good. My garage setup (not GF), for doing lagers during cold weather spells (0 -...

Seems a good deal. I built my own trolley dolly, which cost slightly less (and has locking wheels). With having a wetwall offcut, I only needed to buy the castors. The size is 380mm dia. Ideal for the 400mm plant pot tray, that's the right size, for catching drips from a BZ.

Shock

Don't think I would "like eating slopes". Maybe they're unlikely to get fully ripe, here in the Scottish Highlands. Sloes, from 8ft bushes here, are quite small. Maybe 1cm, with a stone that's around half its volume. Wouldn't describe them as edible, but good for sloe gin.

Sambucs R Apparently, Bullaces are round, while damsons are oval. There's rumours that damsons were bred from bullace, by the Romans. So maybe aren't 'native'. Oval dark purple skinned ones I tried, were off a tree, around 5m tall. But both can be found, as hedgerow plants. Sambucus Racemosa...

No chance of free delivery, of 25kg sacks, to the Highlands. Plenty of distilleries about, but don't know of any selling malt. Perhaps need some way of diverting, one of the passing Simpsons bulk malt wagons!

Unless buying pellets, choice here (Scotland) is quite limited. A few varieties are usually available as whole hops. But for the others I like, I'll often buy in advance, if I notice they're available. That's usefull to know, as I've never tried a HopRocket. Whole leaf seems much easier to...

Sorry. But how to fix, the ex Scottish water regulator boss to the wall, is first thing that comes to my mind. Audit Scotland raised concerns about almost £75,000 in Water Industry Commission for Scotland (Wics) expenditure, that did not comply with Scottish government rules. Wics spent more...

You're welcome.

I like few bitter (or astringent) beers. But after discovering I really liked Spider Monkey, a hazy IPA from Black Isle Brewery, I developed a clone (based on the limited info available). This ended up similar to your NEIPA recipe. It also used Verdant, plus Nottingham (co-pitched after 48hr)...

When (un adjusted) water is used to sparge, the pH gradually goes up as acid (from the mash) is washed out. This is why some recommend to stop sparging, once sparge liquid is coming out below maybe 1.020 or 1.010. Risk of astringincy increases if the sparge water is too hot, and if the the pH...

Lactic acid powder, is most likely to be a mix of Lactic acid and Calcium Lactate, probably with Silicon Dioxide added, to keep the powder free running. It's often sold as 55% or 60%. Being partly a salt, it's not so effective (as liquid lactic acid) at reducing mash ph. Though is more stable...

This note is from the Kegland site: Please Note: When using pellet hops, or if you have a large amount of trub and debris it may compact and impede the flow of the Hop Missile. To help prevent this, installing a pre-filter in your pot is recommended to prevent excessive quantities of material...

After you've finished the teabag, try eating a native damson (Prunus insititia). Though Damsons are also described as astringent, their effect is very different (to me). There's flavour, but it feels like the inside of your whole mouth has been dried out (others, persuaded to partake, all...

A FG of 1.002 / 1.004 serms much too high. My winexpert classic Malbec 23L, ended up at 0.988. Which is where most reds (usually Beaverdale) get to, with a steady ferment temperature (23°C). I'd then do a first racking, before degassing. For degassing, I use a similar method to Chippy_Tea...

Canal boat diaries. Was BBC, but now made for UKTV. I'd live on a narrowboat myself, if it wasn't for the restricted brew space.

And malts. But £6.26 for 1kg crushed M.O. doesn't seem good.