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Hadn't seen this book before my Daughter bought it for me at Xmas. She really couldn't have done better if she took me to the book shop and let me choose. It's not a "how to brew", or even a "this is how it works" but a "how to evolve your technique based on understanding your system and...

Having dropped my Bittburger clone into secondary, and having been very encouraged by the emerging tastes sampled from the hydrometer jar, I was inspired to collect 15 gallons of fresh snow this morning. All stowed-away in sealed buckets in a cold out-building, I'm mentally evolving some...

Noticed today when my wife, on her breakfast health-kick, opened her tinned prunes, that they are canned in apple juice. I threw it in with the fermenting cider as it was sweet and quite interesting in taste. It did make we wonder if it could be used to make a variant on turbo cider? However...

I've had a second occurrence in a year of an initially tasty blonde AG ale taking-on a cidery tone after a couple of months. There are a number of common factors in the recipes as follows: 1 - Both fermented with S04 (but i've used in other brews without any problem) 2 - Both use an...

Another one of my random questions :wha: After having realised where the bulk of the taste in Kulfi (asian sweet) comes from, I'm wondering if I could put some ground Cardamon pods in my fruit beer mash. Does anyone have any experience of this please?

Artisans of the forum, I would appreciate your thoughts on my plans for next weekend's brew-day. I've got 3kg of blackberries waiting in the freezer with a view to trying what I can best describe as a blackberry stout - has anyone tried anything like this? From what I gather there are two...

I've been watching the G&D in Stoke Golding evolve over the last few months as I've driven to work. I noticed it was open yesterday. As hosts for the Spring Thing, I thought it was worth giving them a mention. Looking forward to dropping-in and sampling the wares :drink:

Great care and attention spent holding a mash at the late sixties (celcius), and careful choice of a lower attenuation yeast can give a great full-bodied ale. But, for a bottler, the story doesn't seem to end there. Tertiary fermentation seems to continue in the bottle over a much longer period...

For time immemorial, Mrs Battwave has complained bitterly of the cooking ingredients in the kitchen cupboards solidifying due to the effects of high levels of water vapor on brew days. Sound familiar? If so, read-on...... I'd reasoned that extraction of the steam at-source, had to be the...

I popped into the local emporium on Friday to collect ingredients and learnt that Anne and Ian now have a temporary alcohol license. Couldn't resist purchasing a bottle of each of their first five brews and I have to say I'm very impressed with the first couple, which I enjoyed with my evening...

Really enjoyed talking to some of you guys at Matchfest. I took away two things: hotter mashes (thanks Prolix, 68C really delivered on body) and 90 minute boil times. On the latter, having spent over 10 years using 60 minute boils, I've done a couple of 90 minute boils, and I have to say I'm...

Just a quick message to say Hi to all the great people I met today at Matchfest 2010, and thanks to you all for making it a most enjoyable day. Tried some excellent beers and got some great advice. I was asked about the hop bill for the Summer Afternoon straw ale I entered in the competition...