The HomeBrew Forum

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• A firm has been fined £200,000 for making over 11 million "unlawful nuisance calls" to the public
• I have a terrible attitude towards water additions!
• Hard seltzer sense check
• Is capitalism exploiting you?
• Derby Malt (and beer)of the 17th century.
• Mark K’s Brewdays
• Dry hopping
• Joke of the day.
• Brew fridge mistake.
• The Mixed Fermentation Thread
• Brewdog in trouble again

A firm has been fined £200,000 for making over 11 million "unlawful nuisance calls" to the public Posted: 01 Jul 2021 11:05 PM PDT This has made my day i hope they now go on and get lots more of these irritating barstewards. Brazier Consulting Services Ltd (BCS) has been ordered to pay the fine by the Information Commissioner's Office (ICO) after it received 316 complaints. BCS had "bombarded" people despite being told to stop and had caused "real distress", the data watchdog said. The Leeds-based company has been approached for a comment. ... A firm has been fined £200,000 for making over 11 million "unlawful nuisance calls" to the public

I have a terrible attitude towards water additions! Posted: 01 Jul 2021 10:57 PM PDT I keep reading posts, as in the 'Managing ph Levels' thread in this folder, which say things like "input your grist and water profile into Brewfather", or some such. And really, I don't want to do that. I've spent half a lifetime inputting stuff into various technical software, and don't want to do any more of that. You may well say, well, if he won't learn, he can't be taught, and I guess that's fair enough. But I don't think it's negatively impacted the beers I've brewed thus far. All I... I have a terrible attitude towards water additions!

Hard seltzer sense check Posted: 01 Jul 2021 10:28 PM PDT Hi, My Mrs fancied a hard seltzer on tap so I ordered a kit from the malt miller , instructions here - Hard Seltzer – Peach | The Malt Miller Looking for an alternative to beer that is easy to make? Seltzer has a huge interest over the pond in the US and a number of products have started to hit the UK market. As with anything you can make it yourself and in most cases better than store brought. www.themaltmiller.co.uk Looking at the volumes it doesn't seem right to me. You get 5kg of sugar yet the expected OG is 1.040, wouldn't it be higher than this? The water volume is given as 5 gallons, which I'm taking as UK measurements, so 22l give or take. Just throwing this out to the collective wisdom!

Is capitalism exploiting you? Posted: 01 Jul 2021 09:44 PM PDT Here's the video saying it is: Here's my response: The employee is exploiting the capitalist's capital to maximise the value of there labour which would be worthless without the capitalists money/capital that they had to risk and likely alot of there own labour which they have not yet got any payment for. The employee can just walk in and demand a regular wage they get even at times the capitalist could be making a loss, they even get holiday and sick pay... Is capitalism exploiting you?

Derby Malt (and beer)of the 17th century. Posted: 01 Jul 2021 09:20 PM PDT Struggling With 1600s Derbyshire Strong Ale (Pt 1) – A Good Beer Blog abetterbeerblog427.com Struggling Again With 1600s Derbyshire Strong Ale (Part 2… the Son of…) – A Good Beer Blog abetterbeerblog427.com Came across this blog today, very interesting.

Mark K’s Brewdays Posted: 01 Jul 2021 03:53 PM PDT Thought I'd jump on the old bandwagon and make the move on from the "what did you brew today" thread. I suppose that even if no-one reads it I'll have a record for myself Oh well, here goes Busy day today. After setting out at kegging my Old Freckled Chicken and being faced with the prospect of having an empty FV I decided today would be my second consecutive brew day. I'm now on a mission to use up existing hop supplies with a 25kg sack of clear choice pale malt but didn't have enough... Mark K's Brewdays

Dry hopping Posted: 01 Jul 2021 03:23 PM PDT I have a mangrove jack juicy ipa brewing and i am at the dry hopping stage, i have put the hops in a muslin bag instead of placing on the top. it just seems to be sitting on the top of the brew in a big lump rather than spread all over the top of the brew. Is this still an effective way of dry hopping or should i just take the hops out of the bag and put them back in on top of the brew, this is the first time i have used the muslin bag for dry hopping

Joke of the day. Posted: 01 Jul 2021 02:07 PM PDT A joke to take the minds off the worriers and whittlers, who think we are all going to be wiped out with plagues pestilence and the off chance of a collision with a asteroid. In a small village in Russia the village milking cow dried up, the villagers were panicking wondering what to do. A village elder suggested they go and see the wise man of the woods, so they traipsed up to where the wise man of the woods lived. They explained the problem they had with the cow and he told them they... Joke of the day.

Brew fridge mistake. Posted: 01 Jul 2021 01:44 PM PDT Hi all. I've had a massive brain fart while brewing a new world saison. I've got a larder fridge as a brew fridge, my first brew is the NWS but a foolishly had the fridge and heater plugs in the wrong sockets on my inkbird. I went to work this morning and the fridge was at 26c, I pumped the inkbird up to 30c but instead of heating the fridge it cooled down to 12.6c by the time I got home. It's rising now but I'm worried I've ruined it after around ten hours of cold temp. One good sign is... Brew fridge mistake.

The Mixed Fermentation Thread Posted: 01 Jul 2021 01:09 PM PDT There seems to a few of us making mixed fermentation beers and even more interested in starting out. So I thought a general thread on the subject may work?? Would be great to hear what people are up to. Pass advice and encouragement on to each other. Photos I love photos especially of pallicles.. Maybe some bottle swaps? I've only had commercial sour beers other than my own homebrewed and would love to try other home brewed examples

Brewdog in trouble again Posted: 01 Jul 2021 12:44 PM PDT This time for advertising their competition claiming they had hidden "solid gold" cans worth £15k in their multipacks, when the reality is they were gold plated brass valued professionally by the winners and being worth about £500. Brewdog claim the wording was an "error". Brewdog: Watchdog urged to probe solid gold can prize claim The brewery company could be in hot water as winners dispute the value of the "solid gold" beer cans. www.bbc.co.uk

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Aussie Home Brewer

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• Free Zymurgy and BYO magazines
• Monthly Specials - Hoppy Days
• Drinking from the fermenter
• 'In The News' subforum has disappeared
• Brewart - anyone use?

Free Zymurgy and BYO magazines Posted: 01 Jul 2021 09:31 PM PDT Hi, I have a foot-high stack of Brew Your Own and Zymurgy magazines from the 2000's for free to whoever wants them. Local pickup from Petersham, NSW. Cheers, Jez

Monthly Specials - Hoppy Days Posted: 01 Jul 2021 09:09 PM PDT This Month's Specials while Stocks last , Conditions apply. 31/5/15 - 28/6/15 - pricing automatically updadated in selected product. Every purchase of $50 or more will receive a bonus 100g US Liberty or Mt Hood Hop Pellets. (while stocks last) Yeast 1 x Pack Safale S-23 Lager Yeast $4.90 normally $5.90 5 x Pack Safale S-04 English Ale Yeast $17.50 normally $20 1 x Pack Danstar Belgian Abbaye Ale Yeast $3.20 normally $4 Hops 1 x Pack AU15 Vic Secret 500g Hop Pellets... Monthly Specials - Hoppy Days

Drinking from the fermenter Posted: 01 Jul 2021 03:36 PM PDT Hi Guys, Just curious. I am currently running double batches with 2 x 30L HDPE's then pressure transferring to 50L SS Keg. Wondering if it is possible to have something like a 30L Fermzilla (Or 2) where i can simply move from ferment chamber to keg fridge and charge it up and tap right of the fermzilla without transferring to SS? I am thinking the only issue could be picking up yeast/sediment. Keen to know if anyone has success with this model? Cheers

'In The News' subforum has disappeared Posted: 01 Jul 2021 03:07 PM PDT There used to be a subforum called 'In The News' down the bottom of the Forums page, just above the 'Off Topic' subforum. Now the 'Off Topic subforum is up the top of the Forums page, and the 'In The News' subforum has vanished. Or has it? Is it hidden somewhere else?

Brewart - anyone use? Posted: 30 Jun 2021 05:50 PM PDT OK I will get ready for the abuse Next door neighbour is interested in brewing - I was just getting prices for him of things and email ad came in for brewart. It looks like a great machine and for time poor people it looks ok. The beerflo looks interesting, only issue is 10 l. But prices look high 35.00 for 10l. If the system was 20l and you could put in keg it might not a bad way to brew.. I cannot understand why you dont need c02? Not sure how it carbonates beer? What stops you... Brewart - anyone use?

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Wine Enthusiast

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More than Mugs: A User’s Guide to Beer Glasses Posted: 01 Jul 2021 05:00 AM PDT Illustration by Lani Kemp Beer deserves better than the shaker pint glass. A bar and taproom staple, 16-ounce shaker glasses are best for mixing drinks. They became the go-to for beer because they're inexpensive, durable and can be stacked to save space. "The proportions are terrible," says Matthew Cummings, owner and founder of Pretentious Glass Co. in Knoxville, Tennessee. "It doesn't let a beer retain its head. It probably even makes Coca-Cola taste worse." Cummings, who also owns a small brewery, Pretentious Beer Co., is an artisanal glass maker. He says he creates thoughtful, ergonomic designs that increase the positive attributes of different beer styles. "You want a glass that will enhance, not dull, a beer," he says. Glasses with the proper circumference at the top allow aromas to escape and help stouts taste more roasty, IPAs more hoppy and Hefeweizens more wheaty. Glasses that are too thick can retain heat and stunt the beer's flavors. Poor-quality glassware can hold stains and make a beer appear discolored. A thin yet durable goblet with a stem to prevent heat transfer is a solid, everyday option for nearly every style of beer. Fusion Air Short Stem Taste Glasses are used for all blind tastings at Wine Enthusiast, including those for beer. Glassware should always be clean. A cold water rinse inside the glass to remove any dust or residue should be a common practice. If carbonation sticks to the inside of a glass, anything from soap or hard water spots to food residue may cling to the surface. A non-petroleum-based soap helps prevent buildup. Subscribe to Wine Enthusiast Newsletters Get the latest news, reviews, recipes and gear sent to your inbox. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Privacy Policy Over the centuries, different glassware emerged alongside the creation, popularity or development of particular beer styles. In some cases, it helps presentation. In others, it benefits aromas. "You want a glass that will enhance, not dull, a beer." —Matthew Cummings, Pretentious Glass Co. Regardless of the glassware, it's important to keep some space between the beer and the top of the glass. This helps build and deliver all-important aromatics. Beer drinking is a personal experience. Cummings says that whether it's the fanciest crystal or an old jelly jar, if it feels good, does its job and evokes a happy feeling in the hand, then it's the right glass for the job. Here are some to consider for your next pour. Stange Stange Beer Glass / Illustration by Lani Kemp The official glass of Kölsch, this long, thin cylinder helps concentrate carbonation like a Champagne flute. Often delicate, they're immediately recognizable on a bar full of clunkier glassware. Willi Becher Willi Becher Beer Glass / Illustration by Lani Kemp A pint glass with a Ph.D, this glass has a traditional look and solid feel, with some chic curves and a tapered design that helps beers retain their head. Sleek and appealing, breweries that use these glasses pay attention to the important details. Pilsner Mug Pilsner Mug / Illustration by Lani Kemp Proper pours of Pilsner or lager, especially European versions, benefit from a heavy-bottomed, thick-handled, dimpled mug like a Praha. Often designed to hold upward of 20 ounces, this wide-mouth behemoth brings heft to often light-tasting beers. It makes a satisfying clink when tapped with another at the bottom, and a resounding thud when placed back on the bar. Wheat Glass Wheat Beer Glass / Illustration by Lani Kemp Immediately recognizable, wheat glasses have a small base that opens up into a bulb with a moderately narrow mouth. A staple of Bavarian wheat beers like hefeweizen and weizenbock, these concentrate carbonation at the bottom, push aromas into the bulb and allow a proper head to build. The rims of these glasses are often adorned with a citrus wedge. Teku Teku Beer Glass / Illustration by Lani Kemp A relatively new glass shape, this elegant, stemmed affair has an angular bowl and curved lip. Its engaging design brings an air of sophistication to beer, which makes it ideal for saisons, oenobiers and everyday drinking. Harmony Harmony Beer Glass / Illustration by Lani Kemp Another relatively new option, this resembles a stemless red wine glass. The wide bottom and tapered top help concentrate aromas. It's popular for stouts, porters, barleywines and other rich, robust beers where a little warming can release additional flavors. We Recommend: Zalto Beer Glass Personalized Shield Beer Growler

‘We Are Not Constrained by Tradition’: The Budding Wine Scene in Fredericksburg, Texas Posted: 01 Jul 2021 04:03 AM PDT Signor Vineyards in Fredericksburg, Texas / Photo by Erica Falbaum The 19th-century German settlers in the Pedernales Valley region of Texas Hill Country left two enduring traditions: a rich agricultural heritage and a spirit of being "fun-loving, and hardworking," wrote historian Terry G. Jordan in The Texas State Historical Association. Fredericksburg is in the heart of Texas Hill Country, and it's in a renaissance. It has produced wine commercially for 40 or so years, and recent arrivals explore the terroir of the area, located about 80 miles from Austin and San Antonio. "Texas is larger than France, but [the AVAs] still kind of get lumped together as 'Texas,'" says Mike Nelson, winemaker at Ab Astris. "The Texas High Plains are much further away from Texas Hill Country than Bordeaux is to Burgundy. Some grapes do better in the High Plains, and others appreciate the hotter climate we have here in the Hill Country." Clairette Blanche (left) and Tannat (right) from vineyards at Ab Astris / Photo courtesy of Ab Astris Enterprising winemakers explore grape cloning and emphasize lesser-known Portuguese varieties and single-varietal Rhône and Italian wines to express the terroir. The Hill Country soil derives from an ancient limestone seabed from the Late Cretaceous period. The terrain, coupled with an accelerated growing season that often combines autumn and late-spring frosts with hot summer temperatures, has resulted in some trial and error for winemakers. Early proponents of Fredericksburg's potential include the Kuhlken family of Pedernales Cellars. Julie Kuhlken's parents began to grow grapes in the 1990s, with a focus on popular international varieties like Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc. Subscribe to Wine Enthusiast Newsletters Get the latest news, reviews, recipes and gear sent to your inbox. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Privacy Policy "The reality was, the whites were a disaster," Kuhlken, the co-founder and chief marketing and hospitality officer of Pedernales, says of some of the early wines. "The Merlot had a reasonably good flavor profile. We don’t have a long enough growing season, and so you end up with this really green version of Cab." In 2005, she and her brother, David, who serves as cofounder, president and winemaker at Pedernales, found that warm-weather Tempranillo thrived in the Hill Country's shorter growing season. "It was not as obvious as it seems now that Tempranillo would be a big hit here," she says. "But Texas had to and has to experiment in order to discover the varieties that really do well." Greg Davis (left) picking fruit and Nikhila Narra Davis (right) topping of barrels at their winery, Kalasi Cellars / Photo courtesy of Kalasi Cellars Pedernales Cellars is known for Tempranillos, Viogniers and Rhône-style blends. Recently, the winery introduced a signature series of single-varietal wines. It also experimented with a Beaujolais Nouveau-style Carignan. A new sparkling rosé pétillant naturel is in its third vintage. Other members of Fredericksburg's wine community arrived more recently. Andre Boada is the founder of VinoCadre, a consultancy firm that curates private tastings and advises winemakers on soil pH, harvesting, varietals, pricing and winemaking. In 2019, Boada came from Sonoma County to work with the 60-acre vineyard and winery Augusta Vin in Fredericksburg. "[Fredericksburg] kind of reminds me of Sonoma County in the 1980s and 1990s," says Boada. "There were roughly 80 wineries there, and then all of a sudden it grew to 400. Right now, in Texas Hill Country there are about 80 wineries, and 40 more are permitted for next year." Among them are Andy and Elena Bilger, founders and grape growers of Adega Vinho, who began planting their vineyards in 2017. Not long after, Andy’s brother Mike joined the team as a co-owner, grape grower and head winemaker. "Touriga Nacional seems to love growing at our site, and we love Touriga Nacional," says Mike. "The estate vines love the clay rich limestone soils of the Pedernales River Basin." Other Portuguese varietals like Arinto and Alvarinho are thriving. The Bilgers also craft a rosé of Mourvèdre in the Provence style: whole cluster-pressed, barrel-fermented and cellared on lees. Joanna Vineyard at Signor Vineyards in Texas / Photo by Evan Falbaum Mitchell Sharrock, chef and sommelier of Ab Astris Winery, where the first vines were planted in 2018, feels that Texas winemakers are "balancing what is possible within the terroir and letting the fruit show us what it wants to be, guiding us to wines that showcase the terroir." Ab Astris's 12 estate acres grow Tannat, Clairette Blanche, Souzao, Petite Sirah and Montepulciano. Sharrock is especially excited about how the Clairette Blanche's root systems "dive down into that limestone and pull out the Hill Country terroir." In the future, Sharrock would like to further differentiate Fredericksburg's terroir along the lines of distinguished appellations and subappellations. The goal is to associate different grape varietals and styles of wine with specific places within the expansive Hill Country and High Plains AVAs. Ab Astris' Nelson says that Texas winemaking is, "challenging, but extremely rewarding. "We are not constrained by tradition, like with Syrah in Hermitage, or a longstanding relationship, like Cabernet Sauvignon in Napa," says Nelson. "All we really have to abide by is the climate and other growing challenges in the regions we grow in." Nelson looks to plant Picpoul Blanc, Charbono and Mourvèdre, which Sharrock describes as a "terroir-showcasing varietal," in the near future. The terroir is only part of what inspired Nikhila Narra Davis and Greg Davis to move to Fredericksburg from Dallas in 2017. Narra Davis has operated Narra Vineyards in the Texas High Plains since 2013, and it still supplies grapes for many Texas winemakers. A lineup at La Bergerie Tasting Room in downtown Fredericksburg / Photo courtesy of La Bergerie "We debated a lot about opening here, but some of the wineries we sell to have become our mentors, like Ben Calais and Dan at Inwood Estates," she says. "Both suggested we come out this way for the like-mindedness, and if we had any issues or questions, they would be right around the corner." Their winery, Kalasi Cellars, grows 16 to 20 varieties plus different clones, with a focus on traditional varieties in the tasting room. “The idea of staffing a new winery with people that know the industry, and of being part of the up-and-coming wine industry in Texas Hill Country, was part of the appeal,” says Greg Davis. The couple brought a Tannat clone with them to Texas, which Narra Davis says has done very well in the area. “It’s a smaller size berry for the type of clone it is, and it makes a really big, fruit-forward, plummy red wine,” she says. Meanwhile, the story of Signor Vineyards dates to the 1950s, when the Signor and Weisinger families occupied neighboring farm and ranchland in East Texas. Eric Weisinger now cultivates some of Signor's grapes in Oregon, and the label reflects varietal grapes from two domestic American Viticultural Areas (AVAs). Both Ab Astris and Signor Vineyards have piloted pairing programs that feature locally farmed ingredients in Texas. And Kuhlken, of Pedernales Cellars, sees a similar trend. "Tasting rooms are islands of urban experience, where you have a perfect match between a beautiful setting and a comfortable, high-end experience in an indoor space." There's been consistent growth in tourism and the number of quality-minded wineries, says Davis. "A lot of things are working in harmony together." Southold Farm + Cellar / Photo courtesy Southold Farm + Cellar "There has been an increase in education, inter-industry instruction and an influx of talent from other wine regions—domestic and abroad—all of which have contributed to much better wine being poured in this area when compared to 10 or so years ago," says Nelson. "That is only going to continue to improve as the years go by, which is very exciting for those who are enthusiastic about wine in an exciting new(er) wine region." Several area businesses have opened to support, promote and engage the local wine industry. In downtown Fredericksburg, Paula Rester Salinas, beverage director of Sidestreet Hospitality Group, selects wines shaped by sustainability for the tasting room La Bergerie. She recommends Ab Astris's Clairette Blanche, Lost Draw Cellars' Mourvèdre and Southold Farm + Cellars Touriga Nacional. Also in downtown Fredericksburg, Amie Nemec opened Perspective Cellars in 2018 on Main Street. It's located in the birthplace home of Admiral Chester William Nimitz, the commander-in-chief of the U.S. Pacific Fleet during World War II. Perspective's educational pairing focuses on a single variety, where a Texas example is compared to two others cultivated in Old and New World growing regions. Other wineries on Wine Road 290 with tasting rooms in downtown Fredericksburg include Becker Vineyards, Grape Creek Vineyards, Fredericksburg Winery, Fiesta Winery and Narrow Path Winery. "It’s really exciting to see new, young, enthusiastic people come into the industry and want to make good quality Texas wines," says Narra Davis. "They have the drive of serious wine regions, with our own type of Southern hospitality."

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Si no puedes ver correctamente, da Click Aquí para ver en web INICIA LA VENTA DE MEDIO AÑO Aprovecha a resurtir tu cava y prepárate para compartir en este Verano Selección de etiquetas con el 20% E iremos agregando nuevas opciones todos los días.   Y seguimos ampliando el catálogo para que siempre encuentres en Mercado de Vinos el vino que buscas Hasta el Domingo 4 de Julio de 2021. Compra ántes de que te las ganen   CONOCE LOS VINOS QUE TENEMOS PARA TÍ Y con Meses sin Intereses al pagar con PayPal #DescubretuSiguienteVinosFavorito #SigueExplorando #VamosalaPuertadetuCasa   CLICK PARA SEGUIR EXPLORANDO MERCADO DE VINOS La selección más grande a la puerta de tú casa Copyright © 2016 Mercado de VInos, All rights reserved. Want to change how you receive these emails? You can update your preferences or unsubscribe from this list