You would think so but of course the boiling water isn't boiling anymore when it's added to the cold fruit. Maybe hot enough to kill bacteria, but...
In other words it's untreated? Our water supply is from a spring on the mountain above us - great water but even if making a beer kit I have to...
I've made loads of `hedgerow fruit' wines over the years. Basic recipe is: 3 to 4 Lbs of fruit to make 1 gallon of wine. Pick the fruit, chuck it...
Black IPA is an interesting one. I make it using my very soft, very acidic spring water and it comes out great. Tastes like an IPA, but just...
I buy what the pub sells. Don't be a ...
I agree with you whole-heartedly. While I occasionally come across a commercial beer that is as good as my AG brews, it's much more likely to be...
I usually fill to half an inch but it's often less. The beer still carbs up (why wouldn't it?) but you don't get the loud pfshhh when you pop the...
So please explain why the beer still tastes good. Sounds to me like the urban myth about aeronautical engineers explaining how bumblebbees are...
Back in those days most commercial beer was basically the minimum pale malt they could get away with plus various invert sugars plus caramel to...
I use it in everything. It's nice to produce a nice clear beer, whatever the style. And then I drink it from a pewter tankard... I tried extra...
I've been to Lannion! Went there with Fishguard choir to play my pipes with them to an audience of about a thousand packing out the church there....
I make quite a lot of Victorian pale ale - what others might call a SMASH (single malt and single hop). If I use maris otter it comes out darker...
I rather enjoy Jenlain.
In this hot weather I'm usually found with a tankard of whatever plus a fistful of ice cubes. Does it ruin the beer? No. You may well be fine.
Getting back to the original title of the thread: Pub closures: what is the social cost to young people? Pubs are mostly closing because young...
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