I generally just drink the local lager when I go out. Cost is about 12 U$ for a case of 24 x 375 ml bottle. When going to a pub, I will drink the same beer as mostly that's the only choice (except for the other comercial lagers). I will pay anything from 1 U$ to 3 U$ for that same beer. It...

I love a good saison, esp in hot weather

I thought it would be fine... Maybe I just go with my gut feeling ;)

I forgot to add that it is under temperature control this time..., so no issue there. The planning is to add new wort to the trub, (which I always do, so no isue there), but then 5 days later I'll be away. I normally keg after about 2 weeks. So this would be far too early. I have to carbonate...

No, because I will be away...

I'm just thinking (sorting logistics)... Would it be a problem to leave a batch of beer for 3-4 weeks in the fermenter? 9-10 litre batch in a 12 litre Speidel with blow off tube (the fermenter plus airlock doesnt fit in the fridge) On M47 trub. Should be fine, isn't it?

I'm fed up with drinking tea, so going to change to mosi... Or g&t or red wine or.... Desperately trying not to taste my home brew :) It needs some more time!

So, I was thinking... Maybe look at no chill to reduce active brew time. Weigh & mill grains Bring water to temp and mash in Mash while you do something else. Shopping, tying flies, looking at new fly fishing rods (I generally mash 2 to 4 hours) Sparge, bring to boil, boil, cover & seal. No...

I'm opposite... I need to take off my glasses :)

Me and one of my boys are having a mosi

Start tying flies during the mash :) And maybe look at no chill. You are still doing small amounts, isn't it?

Not on this type of dough & the temperatures I used (400+ °C). It can't have too much in toppings, thinly sliced would work and is what I normally do :) Note that what I call "paste" is pure tomatoes, nothing else

Just now... Not perfectly round but very good Sourdough base Topping of tomato "paste" (home made) with garlic, oregano and some chili. Plus cheese. Topped with capers once done

I moved my 8 litre keg to the fridge. She should be carbed by now, but will keep checking. I was pretty pleased with the clarity of my previous beer, so I'll try to give it plenty time before drinking (hence no picnic tap attached) :)

Nothing dramatic here. My keg is sitting at 30 psi. I forgot to move her to the fridge. But since it was already in the afternoon, I decided to continu carbing and move the keg toorrow morning (fridge won't need to work that hard to cool the keg down)

I've been thinking of keeping my CO2 cylinder attached, but these type of post sort of convince me to stuck with my odd (no spelllig mistake) way

Well done @Craigerrr :)

I read that as "my morning bevy" :) Mine's coffee, unlaced

I'm listening to my newest brew blupping away

I tried 45 minutes for yesterday's beer