In keeping with my standard operating practice, I'm making this up as I go along.
I haven't brewed for about 14 months, even though I've had most of a sack of crushed pale malt down the cellar for all that time, but they've been well wrapped and stored so I hope they should still be ok. They looked and smelt fine.
Hops came from Rob Malt Miller's bargain box at Spring Thing 2011 but one pack has been part used and well re-sealed while the others are still vac-packed.
The burner - take one stool, remove seat, attach offcut of worktop:
Add some corners:
Add a heat shield:
The burner itself:
Wind shields:
And on to the brewday, the compulsory grain shot:
5kg Maris Otter
225g Caramalt
200g Crystal
5 minutes left to go on the mash and HLT is ready for the sparge, so I'm off to see if I can still remember how to do this.
I haven't brewed for about 14 months, even though I've had most of a sack of crushed pale malt down the cellar for all that time, but they've been well wrapped and stored so I hope they should still be ok. They looked and smelt fine.
Hops came from Rob Malt Miller's bargain box at Spring Thing 2011 but one pack has been part used and well re-sealed while the others are still vac-packed.
The burner - take one stool, remove seat, attach offcut of worktop:
Add some corners:
Add a heat shield:
The burner itself:
Wind shields:
And on to the brewday, the compulsory grain shot:
5kg Maris Otter
225g Caramalt
200g Crystal
5 minutes left to go on the mash and HLT is ready for the sparge, so I'm off to see if I can still remember how to do this.
