Jim's Beer Kit

David Line had a chapter in his Big Book of Brewing on using wooden casks. It sounds like the work involved is more than it's worth to me (cleaning is a big problem due to the porous nature of wood), but if you want authenticity.... He suggested buying old casks (at the time the breweries were all g...

http://www.heatingelementcompany.co.uk/default.asp sells elements that fit boilers. Search on product code 06565J (the direct link to the page won't work for some reason). I got that one for my boiler (an Electrim bin). They delivered within a few days and the element's still going strong after 3 ye...

See ya later!

The Blacksmith's Table here in Washington does a starter with black pudding that sound's similar to that. It's very good.

Hmm, obviously guests can post in here! I must have set the mask up wrong when I created the forum! :rolleyes:

Mmmm! Sounds nice!

Didn't the Aztecs make their alcoholic drinks with spit? They used to all spit in the brew every day for about a week.

I'm sure there's a recipe inside me for cooking black pud in beer. It just needs working on.

Has anyone else heard of any such a recipe?

I remember that, but I think it was an old practice from when they didn't really understand what was going on in the mash. They didn't used to sparge the grains, and they thought they were producing more extract every time they remashed. In fact all they were doing was washing out the extract they h...

Well Reg, I have to say that's bloody lovely!

The only problem was getting the skin off the sausage. It just kept coming off in tiny bits, so in the end I just scraped it all off.

Sounds like a load of ...er...rubbish to me!

Well, I've got my Asda gluten-free chorizo! Time for a bit of marination (or is that something to do with Thunderbirds!).

Yup, I used to have one of those. It worked OK, but took longer to use than the double lever type crown capper that I replaced it with.

Nice one Reg.


Hmm, I feel a hints and tips section coming on!

Yeah, it does. It can only be brewed in places where the particular yeast they need occurs naturally in the air.