David

The restaurant is called Ban Di Bull if you are ever in central Manchester.

I was going to light the Weber in the rain but took the easy option and went for a Korean BBQ instead.

Sounds brilliant.

I sometimes stuff my duck / Goose with cooked cooled mash potato and then fry it off the next morning for breakfast.

Nice one

A true master. Yes, double yeasts - when I first started with the Weiss Bier there was nothing more heart breaking than going to your first bottle after conditioning, to open it and for most of the bottle to evacuate under its own accord within a second!!!!

Just saw this on https://www.the-home-brew-shop.co.uk/acatalog/All-Grain-Mashing-Course-8th-June-2019.html

Sounds good to me, it really is a brilliant hobby. I just have other priorities at the moment and with travelling with work it makes it difficult. I used to love mixing the different grains to create recipes for personal taste. There is a book by David Line “ Brewing beers like those you buy” which has replica beers for main stream ales such as old perculier, Hobgoblin etc but there is probably newer up to date books available,now. One of the best things I did was go to a micro brewery in St Johns NF, ( I was doing a bit of work there at the time) I bought the master brewer a beer after his shift and we sat and I picked his brain for about 2 hours. Every micro brewery and large brewery I have been to have always been so open about techniques and are so happy to pass knowledge on.

My boiler is electric, my mash and sparging was done in a converted cool box with draining system. I had an automated sparging arm. I use to add the hops in a hop bag not too dissimilar to the grain bag but smaller with a pull chord. The intitial fermentation post boil was in a fermentation bucket with secondary fermentation either in bottles or in pressure barrel. I only did 5 gallon batches however.use to have three pressure barrels so always had a brew ready for drinking as well as the Weissbier in bottles. Use to bring ingredients in from Germany for the Weiss bier.

I still mash, sparge and boil. Out of interest what is the time period for the bag method?

Brewed for about 6 years but haven’t put a mash on for a cou-le of years.

I’ve eaten a few, does that count? Haha.

So, I stuffed and rolled the lamb. I had to put the stuffing in the freezer for a period so it could be shaped. Cooked indirectly and lightly smoked with the garlic and ginger smoke dust. Started on high temp and then reduced heat and foil wrapped. Served on a bed of mushroom biriyani There were positives and negatives - Positives - the lamb was very tender and had excellent flavour and I managed to achieve an ambient temperature of 234 Degrees C in the summit when it was 8 Degrees C outside. Negatives - The stuffing melted and dispersed.I will probably change the cheese next time, maybe to a feta or a paneer.

Cheers, my only worry is the papaya paste is too strong for an all night marination.

I started the process today for attempting a lamb shoulder kebab for the first time. Bought a whole lamb shoulder and removed the scapula and leg bone and trimmed up any excessive fat deposits. Scored the meat but not all the way through and pounded. Made a marinade of 1tbsp of raw Papaya paste, quarter cup of vinegar, half a cup of natural yoghurt, 1tbsp,of ground white pepper, 1tbsp of ginger paste, 2tsp of garlic paste, quarter cup of oil and covered both sides of the lamb. Looking to stuff with 1 cup of ricotta, 4 green chillis, 1 minced onion, quarter of a cup of corn flour, 1 egg, salt and half a teaspoon of Elaichi Jaiphal masala (1tsp of green cardamom seeds, seeds from 1 black cardamom, 1tsp of grated nutmeg, 1tbsp of mace & 1tbsp of black peppercorns - blitzed in spice grinder) Going to to attempt to stuff and roll tomorrow and will either cook on rotisserie or indirectly on a roast rack. - Fingers crossed!!