Recent content by bigdave

Now there's a dilemma!

Hi all. I have a bit more sorachi ace than I can use so thought I'd pass it on (if anyone's interested). It's 2013 harvest T90s and I'm happy to sell it for £5 per 100g including postage (vac packed). Let me know if you'd like some.

250g would be good. Pm me your address and I'll send you mine.

500g left

I've got about 600g surplus Cluster T90s that I'd like to swap. I'm open to pretty much any hop. Please get in touch if you're interested.

The brew sugar (simple sugars) are there mainly to feed the yeast. Without simple sugars to help the yeast multiply, a dried yeast would struggle to cope with such a high OG. It needs a high IBU to balance the beer against the massive specific gravity. If it was hopped as a standard IPA...

I'm hoping to get this on tomorrow afternoon: Yeast is US-05, Until tonight when SWMBO guzzled almost an entire bottle of SN Torpedo and proclaimed it as "her new fave" (She doesn't drink ale) my intention was to brew to 12-13% and store for a year but now I'm thinking slightly longer brew...

I find that some yeast strains hang around on the surface for ages! Best thing to do us sterilise a spoon & jar, scoop the yeast "mousse" off the top & pop it in the fridge ready for next brew day. :)

Ive got some lovely fillet steak in the freezer but SWMBO 'forgot' to get it out to defrost. I did however get a blow job (all be it a few days late). :)

Just made myself a batch of mars vodka. Anyone know what the shelf life is coz I don't drink many spirits.

I've had a few interviews over the past 6 months and I really enjoy em. It's like the thrill of the chase mixed in with a game of intellect, with both the interviewer & interviewee trying to get what they want out of the situation without tripping themselves up or falling into the others trap.

If it seems hard to comprehend, think CocaCola. Theyre one of the biggest businesses in the world but the company itself doesn't even own a delivery truck!!

A keg cannot hold enough pressure to carbonate a lager so the best you can expect is slightly sparkling but generally flat lager.

I agree, I love some of their stuff. :)

I blame the big pub owners (ie; enterprise etc..) for the rising cost if beer and over all demise of the public house. For example, a brewery brews a 4% ale and sells a barrel at £60. The brewery cannot sell direct to a leasehold pub but instead sells to the owner (ie; enterprise) for £60...