Pete Clapham

Ah so it goes into the fermenter a lot hotter than it would for beer then? (this is coming from somebody who uses an aquarium chiller instead of a glycol chiller!)

I’m intrigued as to why you have a dehumidifier in your fermentation chamber? Do you use that just for sake?

We’ll be there! 🤘🍻🤘

Thanks! - I just set my Search URL to www.google.com/search?q=%s%... and no more AI rubbish!

Sorry to hear this <big hugs>

The Utopian West Coast and Black Lager are also well worth trying

Thanks to Chris for letting us brew at Ralph’s Ruin! Gonna miss this when it’s gone…

At this rate it might be cheaper to get all our water from Spotless instead of just for brewing purposes! 😂

Stings a bit doesn’t it… Privatisation is working well for somebody I’m sure - but not the customers…

Homemade Edam cheese cut in half

Pretty happy with how my Edam is tasting after 6 weeks in the cheese cave #cheesemaking #edam

A great recommendation - the smoked eel and ginger/coriander/chilli mussels were very tasty. Many thanks!

Thanks - will give them a try later!

@bonsvoeux1.bsky.social hope you can help - we’re over in Brugge for a long weekend and made a bad call on mussels tonight (we’re doing fine on awesome beer), can you offer any recommendations please?

True - I gave up on the email side of things a few years ago. The calendar side of things is pretty straightforward on it though.

How about hosting it yourself on a Synology box?

Quite excited to see Jester King House culture is back in stock at the Malt Miller - time to plan a few homebrew recipes!

Unwaxed Edam

Partially waxed Edam

Waxed Edam ready for the cheese cave

Waxing my cheese! #cheesemaking #edam

Yes of course I’ll set my alarm to turn the cheese every 3 hours overnight! #cheesemaking #edam

Cutting the curds using a new curd cutter

Curds settling out of the whey

Draining the curds ready for pressing

Hardening the surface of the cheese in heated 50c whey

Making an Edam cheese today. First time washing the curds which helps make a sweeter cheese. Currently pressing the cheese before brining overnight. #cheesemaking #edam

Red cheese wax

Planning on making an Edam in a couple of days and the yellow wax just won’t do! #cheesemaking

Will let you know if we do book it - would be cool to see a few Zoom characters in real life :-)

Yep already signed up for Feb. Not done a ‘live’ one yet apart from when we happened to be in TT… How does it work when at Nicks? Do we need to book for 2 - as that would be a tad too much beer/cheese for one sitting.

Artisan Cheese and Toms Tap House Craft Beer Tasting - The Cheese Shop Join us at The Cheese Shop Nantwich for an informal and imaginative cheese and craft beer tasting event.

www.cheeseshopnantwich.co.uk/p/artisan-ch...

The next online one is in Feb :-)

But the next live beer and cheese night is the 28th March (seriously tempted btw!)

Ah so that’s where it went - Nick had run out of Posh Philly when we popped in! 😂

Fingers crossed. I was amazed when my wrapped cheddar was edible and in fact so much better than my earlier waxed versions.

I’d love to make an alpine cheese but they’re high maintenance and think it’s a big ask to get somebody to look after one when on holiday… turning the trad lard/linen wrapped cheddar was bad enough!

Leaving it a bit late - we’re currently on day 7 of Cheesemas at work!

Golden promise pale malt, brewing sugar, T58 and S33 yeast

Full mash tube

Clear wort mid-mash

1.077 OG

Inability to leave the house thanks to Darragh mean no cheesemaking this weekend. Brewing a XXx Bitter clone instead - this time with both S33 and T58 yeasts. #homebrewing