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Messages - davidj

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Ingredients / Re: Maris Otter Production in the UK
« on: December 11, 2014, 03:15:17 AM »
Trying to get over jet lag this summer on a visit to UK I ended up listening to The BBC early morning (5.30am) farming radio programs.

They had this one which went into this years maris otter harvest and about growing conditions etc. Apparently a good harvest this year.

Unfortunately the podcast of that episode has now expired but this article goes over many of the points from the broadcast

English biscuits are dry, crumbly, barely sweet, thick, and pretty bland. Not anyway I can see them being enjoyable. Kinda like a cookie but without a lot of sweet. They have a wheat/bran like flavor.

Funny they seem quite popular in the UK, last time I was there seemed most markets had a whole aisle of biscuits. The blander ones "Rich Tea" come to mind, are mainly for dunking in tea, they even sell them in our local calif market. Try some garibaldi's, Jaffa cakes, Hob nobs, I'll think you'll find they are not so bland. They don't tend to use as much sugar as we do here in most things, maybe that why they live a year and a bit longer than us Americans.

Beer Recipes / Re: American Mild
« on: August 30, 2014, 05:02:52 PM »
Ever thought of using mild ale malt, I see Briess make a version so would be in keeping with your american ingredients.

Had a few milds back in the UK this summer, they can seem thin at times but works well to have 3-4 pints in a row after work before you go home to the wife and still be compos mentis.

Makes a nice beer, am drinking now from an October brewing.

They are pretty clear on the Traquair site that they use East Kent Goldings so I'd choose those if your aim is to make a traquair clone.

All Grain Brewing / Re: Benny Hill English Brown?
« on: August 31, 2013, 03:14:50 AM »
Need to make it a Southern English Brown ale. Benny Hill was from about as far south as you can get.

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