Discussion in 'General Home Brew Equipment Discussion' started by Gerryjo, Nov 20, 2019.
Did you go with a raw stout
Just emptied the remaining hot water from the heat exchanger and filled with cold tap water and from 95 in the boiler it's coming out at 27.5 though shall probably fill it again but should be good enough for kveik...
Its amazing really when thinking about what tweaks home brewers do to improve equipment and get a good set up, I like the old adage, 'If something is worth doing it is worth doing well' no matter what equipment is being used its still possible to make a bonzer beer.
As the great Joe Strummer said when a producer wanted to record something differently to improve ‘separation’. ‘I don’t know what separation is and I don’t like it.’ Then again, if you can listen to the purity of Judy Collins voice on Amazing Grace without being moved, you have no soul. They both thought something was worth doing well but in diametrically opposed ways and they both have voices that can’t be bettered. Especially as words like better, well and excellent are entirely subjective. If you choose to like one but not the other, you are choosing to limit your life experience. The most technically gifted guitar players are god awful boring to listen to. Jimi Hendrix, with his occasional missed notes and inaccurate bends, was electrifying. I think that’s what’s great about home brewing, you can seek the ultra nerd perfection route or go with your senses and it works either way. There is a tradition in Buddhism where monks spend months creating a perfect and intricate mosaic from coloured sand. The second it’s finished, they destroy it to demonstrate the vanity and pointlessness of seeking perfection. Then they create perfection all over again.
Monks are much the same as brewers then, make a great beer drink it and start over.
Joe Strummer sounds like a bellend. All these old codgers who won't take any advice that could improve their setup because It haven't hurt me up to now. At least give it a look. I know someone who consistently makes awful yorkshire puddings and fiercely won't use Delia's recipe or any recipe. I hate that mentality. You can have that mindset but it shouldn't be defended or be espoused as something good.
Nope. The producer was a bellend whose minute talent was dwarfed by Joe’s intuitive artistry. Thankfully Joe got his way and we have great music as a result. He was an old codger of about 23 at the time.
No, they don’t do the equivalent of drinking it, the second it’s done, and without glancing at it, they destroy it to show their humility and the ephemerality of perfection.
And as for Yorkshire Pudding, equal volumes of flour, milk and egg plus a pinch of salt. Get the fat REALLY hot. If you want to be fancy, sift the flour and let the batter rest for a bit. You can add a pinch of baking powder if it makes you feel better.
I set out to brew a Stout and have something I threw together be it at 7% which shall be bottled but with no intention of trying what I did and seems to have worked out well but again on the fly.
I never draw plans if I build anything as its all in my head at the time though will brew a Stout next week but will I do it similar I've no idea.
@foxy that's me all over and I work with chemical etch systems and I would have no bother brewing beer in one as one type has a pump which does a high pressure clean at 2500 psi through a fan nozzle and goes from 80° to 20° in seconds. Someday maybe as I have a spare pressure washer
Make it the day before put int fridge for 24 hours whisk and bake the best Yorkshire pudding you will ever have, this from a Lanky lad
I'm wondering if I could fill a proper Yorkshire pudding with Homebrew, set it beside an amplifier and strum a few strings on the guitar to keep the head... mmmm
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