Recent content by foxy

Was given some heirloom pumpkin seed, Gramma Trombone, don't know if this is what the Butternut came from.

Don't forget to boil the wort you have kept for the starter to sterilize it, let it cool add your yeast and keep giving it a shake to get some oxygen into it. I pitch the lot. Looking at your expected OG you aren't going to need a big starter. Have a look at this video, it may help you.

Not a brexiteer, or even a to and from, your own post's revealed your political identity. Get on with it, it was never going to be a smooth transition, the EU will try and punish GB, time to stand together and move forward.

I doubt the hops would come through, no different to using beer in place of water. I never have had any wort to spare before the boil. The strongest thing I have put in bread is kalonji seeds, tastes really good at the right amount, doesn't take much over the limit to make the taste go down hill.

I don't think so, it doesn't inhibit the yeast in beer. I usually do 1.000 g at a time this one I will do the one loaf first, I am quite looking forward to a hoppy loaf. That is if the hops come through I doubt whether they will.

Sounding very much like a remainer. If a Dutch business man doesn't wan't to export to the UK because of the collection of VAT then he is a dick head. Business is business, if it's to hard for him then he shouldn't be in business, some one else will take up the slack.

I am going to have to get down the bottl-o and get me some Coopers Vintage, comes in at 7.5% and different every year, some of the hops are obscure Aussie varieties but it is a limited edition. Tonight I have started on the Saison, I will be brewing this again with a different hop, (will keep...

It isn't giving you much time for your starter to build. What you could try is, use the wort from the brew, don't pitch the yeast until the following day. It isn't a high ABV brew so you should be right. I have done this (left overnight) many times, as here in Oz the temperature is to high I put...

I like that idea with the crystal, I always tend to think of dry ingredients as 'dry' it has given me more food for thought now. I have some passata bottles which I keep for my yeast starters. I am now thinking of using that sweet wort, though quite heavily hopped, for the liquid content of the...

Then for me I would be making a starter.

You need to give some more information, batch size, expected OG and what yeast are you planning to use. For starters, a good tip, empty trub from kettle into a jug. Place in the fridge to settle out pour off the clear sweet wort and boil, pour into clean bottles (the heat from the boiled wort...

Bottled an Ordinary Bitter this arvo, a little taster and happy with it. A Saison I bottled pre Christmas used Gladfield ale malt 60% and Gladfield winter wheat 40%. To try and keep it more authentic used French Mistral Hops for bittering and aroma. Turned out better than expected, a little...

I think you will get them in the UK, just with covid and container shortage we haven't even got them here yet. I think the price was going to be around $250 AU so roughly half in UK + a bit extra.

We have a section on this forum called 'The Snug' where you can vent your political views. I would like to learn more about Turkey first hand from someone living there. I agree getting rid of a ridiculous president, but to be replaced by whom? Will Turkey be a secular state? Will religion play a...

At last, a spunding without spending, so simple, which most innovative ideas are. A pressure relief valve of factory set values. 15 PSI and 10 PSI no other valve required. Also no gauge required either, and cheap. I think if one wanted to go lower then snipping a piece off the end of the spring...