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  1. R

    The Homemade Pizza Thread

    I did consider that, but apparently a steel is better, as it is able to absorb and transmit more heat, more quickly than a stone. I suspect a stone/tile would do a very good job, there is a reason why traditional pizza ovens use stone after all!.
  2. R

    The Homemade Pizza Thread

    Love this thread. I buy an occasional 25kg sack of ‘proper’ Caputo blue pizza flour, and share it around friends and family. I persevered for a while making pizza in an oven tray, but wasn’t happy with the soggy base. I was tempted to get a pizza stone, but was worried how fragile they can be...
  3. R

    Ban on new petrol and diesel cars in UK from 2030 under PM's green plan

    How much do they cost, it isn’t a case of spending a quid to save a penny is it?.
  4. R

    Ban on new petrol and diesel cars in UK from 2030 under PM's green plan

    I think I am currently on a fixed price deal, somewhere around 17-18p. The best option at the moment at the end of a contract is to do nothing and go onto out of contract rates, that way you get the cap, which is £hundreds cheaper than any fixed price
  5. R

    Ban on new petrol and diesel cars in UK from 2030 under PM's green plan

    I looked at Octopus Go, but wasn’t aware of this alternative. there are a couple of slightly dull reasons why I don’t have a smart meter, which will resolve next year. i think Go is a smart idea, in that the 4 hr overnight rate grabs the attention. I would want to be sure there is an overall...
  6. R

    Ban on new petrol and diesel cars in UK from 2030 under PM's green plan

    I’ve read this thread with a lot of interest. I could really summarise my thoughts as ‘everything Northern Brewer said’. However, that would be a bit dull. I was lucky enough to start a new job in the summer with a company that has an EV salary sacrifice lease scheme. It works a bit like...
  7. R

    Starting a brewery in an old pub

    Your plan sounds like great fun. My thoughts as follows; - there are 2000 breweries in the UK, it is highly competitive. Definitely not a case of 'brew the beer and they will come drink it's. A poorly thought out offer will get lost in a crowded market.t - An existing brewery would give...
  8. R

    Free 25kg grain

    Hi Simon Just checking that you have received my PM?. The grain is under the carport waiting for you. Cheers Rob
  9. R

    Free 25kg grain

    Hi Simon You are welcome to it. Regards to date, I bought the extra pale at brewers select ( as part of a 3 bag order) end of July. It was freshly crushed then. I used some just before Xmas with good/normal efficiency. The crystal was bought end of Nov/beginning of Dec. I think it will...
  10. R

    Free 25kg grain

    Due to building work due to commence shortly i won't be able to brew for a while. This leaves me with a 25kg bag of grain that I won't be able to use. Also have 5kg of crystal bought from the home brew shop. It is Baird's low colour pale ale. I have made some great beers with this...
  11. R

    Chilling with freezer blocks.

    I use ice blocks to liquor back as well, it is very effective. I use my immersion chiller to get down to about 35-40c, then when cooling gets painfully slow chuck a load of ice in. I then finish off by adding chilled water to my fermenters ( 10l in each 60l fermenter) before pouring the wort...
  12. R

    Imperial Yeast GeB give away

    Brew day complete. All went smoothly apart from the pale crystal malt I was using. I expected 2 kg of pale crystal and 25kg of low colour base malt to give me a golden colour wort. Instead I got a dark red/brown colour, more like a best bitter colour. I suspect I have been sold the wrong...
  13. R

    Imperial Yeast GeB give away

    I took advantage of the GeterBrewed imperial yeast away recently. Along with a couple of kg of hops and some caramalt I chose the 'Dry Hop' variety. For various reasons I haven't got around to using it until now, but tomorrow is brew day, so a starter is on the go...... First impressions are...
  14. R

    25kg malt £13.33

    Hey Steven Funny enough, shortly after this thread did have to go to Peterborough for an emergency passport appointment. Given the nature of the trip there was no time for a group buy, but I did pick up a couple of sacks for myself. I have enough grain for the time being, but would be happy to...
  15. R

    Wort chiller

    I've also got a wonky home made 10mm copper one. I wound the copper pipe around a fermenter to get the correct shape. A couple of jubilee clips to attach standard 13mm garden hose and good to go. I have read several times that copper transfers heat much more efficiently than stainless steel...
  16. R

    22 Gbp for a pint? Really? Clone anyone?

    Brewing my own has really changed my perspective on what I am happy to buy. I know that I can brew a good point of best bitter, kolsch, pilsner, IPA, saison etc, for under 30p a pint, well under that when I take the time to source ingredients cannily. When I compare this cost to the £4-5 per...
  17. R

    Imperial Yeast - forum member reviews.

    I would also be very interested in reviewing these yeasts. I normally brew 100l batches, so would be happy to see how they go with a starter, or of course 2 packs would do the job
  18. R

    Chilling wort this time of year

    Yeah, you're right, the numbers can be a bit fiddly. Generally I calculate the grain required for the full liquid batch size, add a few percent to take account of lower efficiency and then dilute to the OG I am looking for. As long as you don't get hung up by hitting the last degree of gravity...
  19. R

    Chilling wort this time of year

    This is a big issue for me, as I do 100 litre brews with just an immersion chiller. What I do in the summer is to boil a batch of water the day before. 25 litres goes in the fermentation fridge, set to 2c. As much as 10 litres goes into the freezer in 1 litre tuppaware containers sprayed with...
  20. R

    Gin botanical saison

    Stating the obvious I guess, but if you are going 50:50 boil/'dry hop', you could taste in the fermenter, and scrap the dry addition if it is already spiced enough. Also, you could do a split batch, perhaps no chill method, one lightly spiced and one fully. I am very interested in how this...
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