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How to make a proper brew


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5 minutes ago, AndyinLiverpool said:

Nope. Absolutely not.

'Superior flavour' is a matter of opinion, for a start. 

There is no way I will ever put milk into my teapot. And that's not a euphemism.

Teapot? How the other side live eh!

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Place malt in mash tun.

Fill with water at 66C

Leave for 90 minutes

Run off wort into boiler

Trickle sparge water through grain at approx 77-80C

Collect sparge water in boiler

Add hops

Boil for 60-90 minutes

Chill boiled wort

Collect chilled wort in fermenter

Oxygenate by stirring vigorously

Pitch yeast

Ferment to completion

Drink

You're my best mate, you are

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Just now, Eddie said:

Place malt in mash tun.

Fill with water at 66C

Leave for 90 minutes

Run off wort into boiler

Trickle sparge water through grain at approx 77-80C

Collect sparge water in boiler

Add hops

Boil for 60-90 minutes

Chill boiled wort

Collect chilled wort in fermenter

Oxygenate by stirring vigorously

Pitch yeast

Ferment to completion

Drink

You're my best mate, you are

No chilli?

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Put large leaf tea, none of that chopped up muck, into a pan of fresh water. Bring to a boil and simmer over a low heat for five minutes, longer if you want a stronger brew, remove from the heat. Allow to stand for a further ten minutes, before removing the leaves and pouring into a cup and enjoying a proper cup of tea.

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Taste buds... and habits change.

I used to go for builders tea... extra strong, 3 sugars, and just a smidgen of semi-skimmed.

But over the years, I've reduced the sugar until it was no more.  Then dismissed the milk.  It then started to taste "stewed", so it got weaker and weaker, until as now, I quickly dip the bag in the already poured water.  As weak as weak can get.  Even pouring the water on the bag then immediately removing it tastes too strong now!

Having said all that, I've just realised I haven't had a cup of tea for about 2 months... preferring coffee at the moment... and lots of it!  Strong and black... like my men!  😁

 

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