Recent content by RichardM

East Kent Goldings hops.

Errr...that doesn't compute

Doesn't the title of this thread need editing and the thread need moving to the snug?

You're drinking in the wrong pubs.

Try this Beerlad

I've seen something a long time ago, but can't remember where, where someone took the door off the fridge and used something like Kingspan to build an insulated box that butted up to the open fridge. EDIT This isn't what I was thinking of, but I like the idea Conical Fermenter fridge - Home...

I've always wondered why kit lager instructions don't tell you to lager the beer.

Using the Kolsch yeast isn't what means you need to lager the brew. Pilsner is a lager and needs lagering.

Or a Kolsch, fermented with a Kolsch yeast at about 16 centigrade it would be "lager" ish

Thanks, I'll give it a go.

Any suggestions for how much in a loaf, with say 500g of flour?

If the stout was sour as well as the lager that is even more sign that you have in infection in your kit. I don't think what you describe increases the risk of the lager tasting sour.

Fermenting for 18 days and then kegging and conditioning for a week is not how you make lager. You need to use a lager yeast and ferment at an appropriate temperature, may be 12 centigrade for 3 or 4 weeks. You then need to lager it for a few weeks before kegging. However, as @Leon103 says...

It was an enjoyable match, what the FA Cup should be, although I would have liked to see Marine score at least one goal.

I baked my second sourdough this morning using Shipton Mill's Organic Light Malthouse Flour for the bulk of the flour and a 330ml bottle of home brewed stout instead of water. It's a delicious loaf. If the first two are anything to go by I will have to bake every other day to keep up with demand.