Recent content by SilverShadow

Fascinating thread here guys 😁 This is the sort of info you don't always find just idling through brewing websites. I've had a few problems with pouring mine - the tap was hissing and spluttering. In the end I found pushing down on the liquid ball lock connector seemed to cure it, so I probably...

It's a fantastic place to visit. A few hours round the local pubs, & I was planning my strategy for persuading the missus we should move here! 😉

Thanks CT, I will give it a try 😉

This one's for all you DIY deities out there 😁 I'm looking to replace the kitchen radiator, despite 6 months putting it off! 😜 I've enclosed a pic of the old one. It's under the kitchen counter top, with limited space (though i can probably remove the top if i have to). The replacement...

Same here chiefy. A fee month's ago I'd have said we (Stags) were probably nailed on for promotion. But recently things have gone awry - it's not so much the wheels have fallen off the wagon, more that the whole undercarriage starting to drag along the floor! 😜 Rate Cloughie massively, but...

Ahh yes, my bad. The names got a bit blurry after a few pints 😁

Definitely try The Hop if you get chance - was my fave pub, when me & wifey went over at Xmas. A dark (slightly theatrical/gothic?) feel in the front & nice open seated area in the back. Brilliant for craft ales & the pizza would have your drooling into your pint 😋 The Fossgate Tap and Tank &...

Thanks guys. I do quite like a bit of punch to my brew (about the same level you'd find in Gamma Ray, Punk, Lagunitas). Taste, but without torturing my tonsils! 😉 Sounds like if I want to use citra then I'd probably make it around 25%, so as to let the other 2 not be overwhelmed I'm quite...

I'd be interested to hear from any IPA / Pale ale brewers what their favourite hop combos are Which do you use for bittering? What % proportions do you use & when? And most importantly, how would you describe their unique blend of flavours? I'm looking forwards to trying my own recipe...

I'd describe doner meat as 'miscellaneous'. Certainly indistinguishable, in terms of what may have fell into the processing machine! 🤪

Yes, sadly a £15 bland, grease smoothered, often soggy/sometimes burnt offering seems all to popular. Seems like quantity over quality is what sells I tried a random place months back, only to find they were using cheap cardboardy naans for their base. It was only pure hunger & drunkenness that...

Totally agree. It took having pizza from a local independent mobile seller, for me to realise just how transformational a good dough base can be. Something thin, yet airy & crispy, with an elastic/chewy feel to the dough, is sensational to me 😁

Chipotle chilis are a great mix of reasonable heat kick, but have a deep smokey complexity, that would be great for bbq food. As they're dried then a guess maybe jalapeño would be a similar place to start?

Also wondered if anyone had been brave enough to try a doner meat pizza, and what they thought to that? 🤔

Pizza is, without doubt, the unrivalled ripoff of the fast food industry. The ingredients cost a few quid, it takes literally minutes to cook & requires very little culinary skill (once the dough base is formed) And yet, despite this, a truly well cooked pizza with quality fresh ingredients is...