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Not sure how to show thus properly instead of a link. https://x.com/beernouveau/status/1704782841630937566?s=46&t=502ROcU1RFQKA_1wfeT5kw Pics added - C_T

Another brewery bits the dust, this time Wychwood in Witney, the beers will be brewed elsewhere but we all know it won’t be the same.

Off on hols the end of this week and when I get back I’m trying to think of a brew using stuff that I have, I’m thinking of trying a Saison/Wheat beer with some fruit we have in the freezer, which is mainly black currents, red currents, and a few raspberries and blackberries. I’m thinking of...

Going to Copenhagen for a few days next week, any recommendations for where to go for a beer (or otherwise), and any beers to try having never been to Denmark before.

So the times I’ve propagated yeast has been after fermentation, I transfer some of what’s left in the bottom of the fermenter put it in the fridge and drain off the top, done washing it once I think but that was a faff. I’m going to do a brew this weekend with what’s still in the fermenter...

So the discussion on Hazzelwoods Brew days re the Nukatap and pet bottles got me thinking, I’ve just tried this out and it works. Drilled a 18mm hole in a bottle top and then pushed it into the seal. Creates a nice tight fit and then you just screw the bottle on and off.

So I have this yeast that’s been in the fridge since April, it was Lallemand Verdant and want to use it at the weekend. Do I just chuck it in as is, or should I make a starter with some of it and then add both to the fermentor. I’m looking at about a 5.5% brew. That’s presuming it looks OK

As I’d got about 5 million tonnes of crab apples, I’ve had a go at making some. Just come to put it in the demijohn and the bung on my air lock is too big, am I alright to put some kitchen foil over the top like I do for a yeast starter until so can pick one up tomorrow? Edit: Meant to say wine

Not sure if anyone else watches it but today was a classic. Tom Pidcock At just 22 descending at 85k and Chris Froome coming 3rd as well after what he’s gone through is awesome. Alpe d heuz is my 3rd favourite stage after Mont Ventoux and then obviously first was the ‘Tour de Yorkshire...

That is truly outrageous Loving this series

I’m looking to use up some odds n sods stock this weekend. How’s this look for a sort of Vienna Lager.. I have some 34/70 which is in the fermentor atm, thinking I’ll be able to just dump straight in.

After brewing my first Saison, I really like the style (and so does the OH) so am brewing another this weekend. I was going to brew something like an Orange one, but then if it wasn't to my taste it would be a waste.. Had the idea of brewing something similar to my last one and then we could...

So normally with ale yeast I would dump some out of the fermentor (conical) every few days, I understand that lager yeast is bottom fermenting so do I still dump some of the old yeast or leave it in the fermenter?

I’ve been lurking for a while, so I thought it was about time so I said hello… Hello Brewed a while back but for some reason stopped. Finally got back into it at the back end of last year, managed 4 brews in that time now, including my first ever Lager (Vienna) which is so slow to ferment...