Recent content by Redron

Enjoy your trip North to Skye. Pretty bloody dreich here at the mo ! Got an overnight trip planned to the Coruisk hut planned early new year which will involve a wee dram or two i’m sure. I have 23l of Hobgoblin clone, TT landlord clone and Exe Valley Autumn Glory all kegged up and doing their...

Ha ha, Actually the beer on Skye is generally pretty ****, but we go South periodically via Yorkshire to Kent to visit relatives. The beer on offer is a big bonus...!

Yep, we stopped in Dubai on the way back from Sri Lanka and very nearly paid £10 for a bag of crisps cos we really wanted some after eating curry for breakfast/dinner/tea for two weeks. I did the classic ‘Yorkshireman ‘ bit at the till, ‘how much !’ And put them back...

£7.80 for a pint of TT Landlord, a g&t and a large Bells at the Black Bull in Boroughbridge just before Christmas. Beat that.... Brilliant boozer. Took me back to my Yorkshire farming days in the seventies. Lots of ruddy faced men talking John Deere’s and Massey Ferguson’s. We...

Yep, another vote for the Thermapen. 25 quid if you look around.

I am acutely aware of delivery prices, living where I do.... I also use MM with great service, and also Worcester Hop Shop who sell ready made AG kits with plenty of choice. Sometimes I buy these and sometimes I buy the 25kg sacks of grain. Delivery charge for up to 30kg is around 14 quid...

Traditional Scottish Hogmanay for us. Round to friends at 9 where we will be ‘piped’ into the house. Everyone has to do a ‘turn’ during the evening. Last year I read a Yorkshire poem called ‘Willieckerslike’. Another guest bashed out ‘house of the...

I think Styrian Goldings are also known as Bobek .

Now quite recently I have been guilty of upping the ABV of my BIAB brews purely by either brewing slightly short, ie 20 instead of 23L or perhaps adding extra grain to the mash, which initially was an attempt to make up for the relative poor efficiency of BIAB brewing. Consequently I have been...

Yep, thank you Terry. Informative. If I could also add. Racking your beer after a couple of weeks in primary into another fv can also restart fermentation (prob the same as stirring really) but with the advantage of getting your beer off the trub (but that’s another debatable point...)...

Historically Sam Smiths has always been pretty cheap. I went to college in York in the late seventies and it was always the cheapest beer on offer then. Probably because it didn’t have to travel far from Tadcaster where it is brewed. I haven’t seen any for sale outside Yorkshire...

Nah, it’s all just ‘fake news’....

I wouldn’t add the trub from the ipa. Invariably I have found that just the process of racking a beer from one Fv to another will restart fermentation. This only has to be done gently without introducing loads of additional oxygen. This will very often restart a stuck brew and also...

Ok, so, generally, the rule of thumb is two weeks in the FV, two weeks carbonating, then two weeks to condition, or more if you are patient.... So, 2+2+2 I mix this up a bit depending on my brew and general temp conditions. I quite often rack after a couple of weeks and leave for another week...

I used to drive a fire engine and I parked where I damn well liked ! After all, who’s gonna argue with six burley firemen, and besides, you don’t want the ice creams melting on the way back from the shop... :wink: