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A master in matters of taste. Sunday, 3 March 2013. 03 March 2013 -. Today JB and I thought we'd attempt our first full mash brew, the process that involves extracting the natural sugars in the barley grain which will ultimately get turned into alcohol by the yeast in the fermentation stage. The problem was, no mash tun, therefore, not able! Using inspiration from a couple of recipes in our bible. Bank Street Best and Pacific Partner) as well as drawing on the little experience from our own Bitter Mission.

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brown-source :: food | food.brown-source.com Reviews

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A master in matters of taste. Sunday, 3 March 2013. 03 March 2013 -. Today JB and I thought we'd attempt our first full mash brew, the process that involves extracting the natural sugars in the barley grain which will ultimately get turned into alcohol by the yeast in the fermentation stage. The problem was, no mash tun, therefore, not able! Using inspiration from a couple of recipes in our bible. Bank Street Best and Pacific Partner) as well as drawing on the little experience from our own Bitter Mission.

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1 brown source food

2 nav bar

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8 harry brown

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10 hops

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brown-source :: food | food.brown-source.com Reviews

https://food.brown-source.com

A master in matters of taste. Sunday, 3 March 2013. 03 March 2013 -. Today JB and I thought we'd attempt our first full mash brew, the process that involves extracting the natural sugars in the barley grain which will ultimately get turned into alcohol by the yeast in the fermentation stage. The problem was, no mash tun, therefore, not able! Using inspiration from a couple of recipes in our bible. Bank Street Best and Pacific Partner) as well as drawing on the little experience from our own Bitter Mission.

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food.brown-source.com

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brown-source :: food: December 2012

http://food.brown-source.com/2012_12_01_archive.html

A master in matters of taste. Saturday, 8 December 2012. 8 x Trinidad Scorpion Butch T. 30 x Devils penis. 3 x Garlic cloves. Very similar to the process for Chilli sauce No. 1. But with a few additions:. Deseed and remove veins (put to one side). Quikly place chilies on a hot pan to draw out the flavour then soak the chilies in boiling water and leave for 10 minutes. Place all chillies in a blender, add garlic, ginger, oregano and a pinch of salt to taste. Two hours after creating the sauce and washing ...

2

brown-source :: food: October 2012

http://food.brown-source.com/2012_10_01_archive.html

A master in matters of taste. Monday, 29 October 2012. Blood, sweat and beers: The Bitter Mission. This really has been a mission in the making. The plans for this beer have been over a year in incubation but finally, today, Monday the 29th of October, we finally set hops to malt and begin the delightfully named worting phase of the brew. Inspired and instructed by a fine book, Home Brew. Doug Rouxel and Sara Paston-Williams), we used the extract brewing. 55g Green Bullet (NZ) (Alpha Acid 14.4%). The 90 ...

3

brown-source :: food: Zen and the art of Hollandaise Sauce making... or not how to do anger management

http://food.brown-source.com/2012/05/zen-and-art-of-hollandaise-sauce-making.html

A master in matters of taste. Saturday, 19 May 2012. Zen and the art of Hollandaise Sauce making. or not how to do anger management. I try, I succeed. I try, I fail. I try, I fail. I try, I fail. I try, I succeed. I try, I fail. If I was a superhero then Hollandaise Sauce would definitely be my nemesis. It constantly causes me a feeling I never really experienced before. Zen and the art of Hollandaise Sauce making. or . Simple template. Powered by Blogger.

4

brown-source :: food: March 2013

http://food.brown-source.com/2013_03_01_archive.html

A master in matters of taste. Sunday, 3 March 2013. 03 March 2013 -. Today JB and I thought we'd attempt our first full mash brew, the process that involves extracting the natural sugars in the barley grain which will ultimately get turned into alcohol by the yeast in the fermentation stage. The problem was, no mash tun, therefore, not able! Using inspiration from a couple of recipes in our bible. Bank Street Best and Pacific Partner) as well as drawing on the little experience from our own Bitter Mission.

5

brown-source :: food: The inducer

http://food.brown-source.com/2012/12/the-inducer.html

A master in matters of taste. Saturday, 8 December 2012. 8 x Trinidad Scorpion Butch T. 30 x Devils penis. 3 x Garlic cloves. Very similar to the process for Chilli sauce No. 1. But with a few additions:. Deseed and remove veins (put to one side). Quikly place chilies on a hot pan to draw out the flavour then soak the chilies in boiling water and leave for 10 minutes. Place all chillies in a blender, add garlic, ginger, oregano and a pinch of salt to taste. Two hours after creating the sauce and washing ...

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surf.brown-source.com

brown-source :: surf: Croyde. Cold and dreamy

http://surf.brown-source.com/2013/02/croyde-cold-and-dreamy.html

Sunday, 24 February 2013. Croyde. Cold and dreamy. After hungrily watching the forecast for two weeks solid and seeing the weekend take shape there was no way I was going to miss out on this weekend. Thankfully I wasn't the only one to get excited so an impromptu trip was planned. While I wasn't surfing or watching the English smash the French in Le Crunch I was able to try out my new lens, a Sigma 120-400mm F4.5-5.6 DG OS HSM. Croyde. Cold and dreamy. View my complete profile.

surf.brown-source.com

brown-source :: surf: Cold water training, at least it's not hollandaise

http://surf.brown-source.com/2012/05/cold-water-training-at-least-its-not.html

Sunday, 20 May 2012. Cold water training, at least it's not hollandaise. This morning, instead of battling with my nemesis I decided to go for a swim in Brockwell Lido. In order to get a bit more 'surf fit' for my impending trip to Lagos. They kindly tweet ( #brockwelllido. Cold water training, at least its not hollandaise. View my complete profile. Simple template. Powered by Blogger.

pictures.brown-source.com

brown-source :: pictures: Test: pictures post

http://pictures.brown-source.com/2012/05/test-pictures-post.html

A master in matters of taste. Sunday, 6 May 2012. Blah blah blah blah blah blah blah blah blah blah blah blah blah blah. View my complete profile. Simple template. Powered by Blogger.

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surf.brown-source.com

brown-source :: surf: February 2012

http://surf.brown-source.com/2012_02_01_archive.html

Sunday, 19 February 2012. Croyde - A weekend of firsts. Not only my first full on winter surf but also the first outing of my new 6' Mayhem Rocket. I call her Tank Girl, you'll see why. At the same time I got to test out my new (old) camera, a Lubitel 2 dual reflex which was also the first time using medium format film as well. Subscribe to: Posts (Atom). Croyde - A weekend of firsts. View my complete profile. Simple template. Powered by Blogger.

surf.brown-source.com

brown-source :: surf: February 2013

http://surf.brown-source.com/2013_02_01_archive.html

Sunday, 24 February 2013. Croyde. Cold and dreamy. After hungrily watching the forecast for two weeks solid and seeing the weekend take shape there was no way I was going to miss out on this weekend. Thankfully I wasn't the only one to get excited so an impromptu trip was planned. While I wasn't surfing or watching the English smash the French in Le Crunch I was able to try out my new lens, a Sigma 120-400mm F4.5-5.6 DG OS HSM. Subscribe to: Posts (Atom). Croyde. Cold and dreamy. View my complete profile.

surf.brown-source.com

brown-source :: surf: March 2013

http://surf.brown-source.com/2013_03_01_archive.html

Wednesday, 13 March 2013. Dark, cold, wet and gloomy bliss. Hot coffee. Swell. A feeling of exhilaration and nervous anticipation. Breath fog. Lights from windows of houses in the distance, and darkness where others are sleeping. A crisp crunch breaks the air. Gravel. A car rolls up the drive. I grab my suit, my board and ride. A destination. The car jerks still. We look to each other and nod. The sun is rising over our horizon back home. It is still dark here. Breath fog. In an exercise where we were su...

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brown-source :: food

A master in matters of taste. Sunday, 3 March 2013. 03 March 2013 -. Today JB and I thought we'd attempt our first full mash brew, the process that involves extracting the natural sugars in the barley grain which will ultimately get turned into alcohol by the yeast in the fermentation stage. The problem was, no mash tun, therefore, not able! Using inspiration from a couple of recipes in our bible. Bank Street Best and Pacific Partner) as well as drawing on the little experience from our own Bitter Mission.

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