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Well after my recent affinage problems, I have decided to make some more blues. 4 Gallons (uk) whole milk (bog standard supermarket milk) 100ml cultured buttermilk PR form my inoculated sourdough 2.5ml calcium chloride solution. 2 tsp of junket rennet Heat milk to 32c Add buttermilk and...

Not posted any of my cheese alchemy's recently. Thought i had at last cracked Stilton. Great make nice firm cheese plenty of blue............. And then 5 weeks later................ Checked my cheeses in the cheese cave on friday every thing fine RH 85% temp 10.5C looked this morning open...

I have got about 120+ bottles cluttering up the place. All 500ml. Pm me if anyone wants them otherwise it is a trip to the recycling. :thumb:

Oh bugger I was going to make this my 10000th post but I have just posted elsewhere :evil: :evil:

WARNING THIS THREAD CONTAINS INFORMATION WHICH SOME VIEWERS MAY FIND SHOCKING Yes Graysalchemy has dusted off the mash tun filled the HLT and will be mashing later on for an overnight mash. In accordance with my new strict health regime I have lowered the ABV of this to a more respectable...

I have a business contract with Vodafone through an independent retailer. Now I used to always have a crapberry which I am sick of. Any way 2 yrs ago I put my wife on a company phone, but she wanted a samsung galaxy, unfortunately our independent retailer said that unless I wanted to pay £300...

Well I was busy last week making two more stiltons. 3 gallons of milk resulting in 2 x 900g cheeses. They seem a firmer this time and going a nice shade of blue. Also made a caerphilly type cheese though being made in Lancashire it should be a Lancashire another 900g wheel. I have a...

Quite Simple one really just add you favourite youtube video of Christmas songs. So we can all have a big festive sing song the wackier the better But I will start the ball rolling with a modern classic [youtube:10tx3avr]HwHyuraau4Q[/youtube:10tx3avr] To add your own just use the youtube...

Now these seam to be causing a stink in the US :whistle: :whistle: Check out the reviews :twisted: :twisted: Now who could i send a bag of these to for Christmas :whistle:

I know a few of you have tempted me over the years with talk of home made pork pies............ Well I want to make one for Christmas I have decided it is on my to do list, along with my Home made christmas puddings..........Done Damson Gin.........Done Stilton Cheese...

Well I made another stilton last monday. It has been turned daily all week and I have just taken it out of its mould to find So hopefully for christmas I will be pairing it with and a bottle or two of Odd Job Pale ale. Happy Days, just got to wait 7 weeks :evil:

As some of you know my recent attempt at stilton failed this week when my stilton become infected with not Penicillium roqueforti, the blue mould, but other more brie like moulds. Imagine my suprise today when I opened up my FV with my Dark Isle clone and found this Yup Penicillium...

Well I am brewing next week doing PD'd Dark Isle Clone. I don't know if it will resemble the original clone recipe or PD's for that matter but as I always I start with a recipe and add a twist. In this case using Roasted Barley instead of black malt as per PD's suggestion and removing the...

Just seen this in the BYO newsletter here Basically it is like a counterflow chiller but in the form of straight pipes. I have never been able to get a small copper pipe down a hose pipe but this seems easier. Any thoughts anyone

For ages I have been banging on about wanting to make a stilton cheese to go with my 20 yr old bottle of port I have. So on monday I took the plunge Quite an easy process really, you heat up some milk add a starter a bit of blue cheese and some rennet let it rest for an hour, cut the curds...

Well It was our wedding anniversary today and with the kids out on a scouting trip for 6 hours we thought that since it was the first time we had had the house to our selves in absolute ages, that there would be nothing better than getting hot and sweaty for 6...

After posting about the pitfalls of leaving your beer to long in a dirty FV and not taking my own advice i came in today to be greeted by this It had been a slow ferment not particularly dirty but it had been slow 10 days. I turned up the temp to 21 from 19 for a diacetyl rest over the...

Well now I have figured out how to conect a coil up to my maxi I decided I better make a copper coil for it especially since my fermenting beer reached 22c this morning. Not so much of a worry now that it is nearly a week in the fermenter but all the same. So I made this out of 10m of 10mm...

How do I rig up my Maxi 310 so that I can chill my fermenting wort. This is what it has on the back. Is it a case of fixing a hose and some sort of chiller coil onto those two stainless steel pipes? I know I have to fill the reservoir up until it water comes out overflow pipe, but do I...

I want a wood fired bread oven in my garden :whistle: :whistle: