25 kilos of maris otter; recipes are welcome! 1/4 of this is going into a winter warmer of course.
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Here's something that might work well in that beer....when the beer is about to go to secondary, take 1-2 lb. of figs. Cut them in half. In a super heated wok or saute pan (wok works best) caramelize them for a few minutes until you can smell the sugars in them. Deglaze the pan with some of the beer. Then put all that into the secondary and let it sit a couple weeks.
Some Spatchcocked Chicken.
Volcanic landscape? Looks like your beer is resting on a spatter rampart, and the peak in the background might be an erroded cinder cone or perhaps a large hornito...
I am afraid if CaCO3 is an issue in your house, the whole house filter will make the water taste better, but not do anything for the residue (unless by filter you are going to go Reverse Osmosis). Instead, you will need a water softner to remove some of the CaCO3... however, the salt it adds to the water will make it less suitable for brewing.
A good portion of my day job is dealing with linguistics and understanding how to use and develop rules of language to deal with our company's challenges. To that end, I spend a fair amount of time working with an actual full blooded and degreed up individual with knowledge of how this actually works.
When talking about the hobby, she pointed out something very interesting. There's a whole branch of linguistics that studies the evolution of language and how things have transformed over time. One of the techniques they use to trace language relationships is key words that pretty much appear everywhere and change relatively slowly. Beer is one of those words. Think of it this way.. beer = bier = bierre = biru = pivo, etc.
Im really interested in Phil's idea of toasting the flour before making the dough.