I use bleach regularly, especially after using Saison strains. That Diastaticus found in saison yeasts has to go and bleach is very good at that.

I just did a Saison with Mangrove jacks m29 french saison yeast and like JA, it went off like frog in a sock (I like that saying!). Mad bubbles in under 12 hours and bubbling was done in just shy of 72 hours. Took the beer from 1.054 down to 1.005. I let it ride for two weeks and it turned out...

Yes to the HDPE. My Buckets are HDPE and will happily take several gallons of freshly boiled wort, they don't even get soft.

Apparently so. Burton water is famous for being very hard and contributing considerably to the flavour of beer. Harder water accentuates the hops or something. Water Ph also affects mash efficiency. I'm not far enough down the brewing rabbit hole and into messing with water to really provide...

So it is all about tuning the bitterness and flavour. I knew late additions contributed greatly to hop flavour and aroma and mixing different varieties allows you to get the flavour you desire, but wasn't sure about those added at the start of the boil. Thanks.

What would the benefit be of using 2 different hops for 60 minutes? Surely any flavour and aroma is gone and all that is left is bitterness when boiled for that long. Or is it a case of tuning the bitterness? Sorry if it seems like a dumb question. I'm still quite new to this.

Merry Christmas.

No booze for 3 weeks i can handle no problem. No coffee? Some one's gonna get hurt.

Tribute is a damn fine beer! For me it would have to be Betty Stoggs from Skinners brewery in Truro, Cornwall.

You are correct about the law and her attitude was way off and she should know the law being a licensee. However it's her establishment and she can choose not to serve your daughter. A simple polite, sorry we don't serve alcohol to under 18s, would be better. This government website is quite...

If I had to choose, it would be the Blisland inn on the edge of Bodmin moor. I don't get to visit anywhere near often enough.