#davidmellor

[curatedbyadam]

[matthew-hollings]

Last weekend saw me visiting the David Mellor design museum and factory in Hathersage, a village located within the Peak District. It was a fascinating experience, to learn a little about David Mellor himself and view the numerous products that he designed during his lifetime, and have the opportunity to go on a guided tour around the ‘Round Building’, the purpose-built factory where all ‘David Mellor’ branded cutlery is currently made. The extent to which David Mellor has influenced design in this country is quite staggering, from his own-branded stainless steel cutlery and household ware, through to redesigns of Royal Mail postboxes and the national traffic light system. It was his ability to problem solve with such a range of products, at such extremities of scale, that left me rather spell bound. The brand continues to evolve, now under the directorship of David Mellor’s son Corin Mellor. Should you get chance, I’d highly recommend a visit.

[jollyboysbrews-blog]

This weeks jolly lesson... (Part 3)

With the Winter season creeping up here in London these jolly lads have been keeping our mits warm and trying our best to keep our jolly bottles happy...

Times like this we consult our brew guru John Palmer's advice (in our bible 'How to Brew') on temperature of fermentation...

http://www.howtobrew.com/section1/chapter8-1-3.html

Temperature Factors

The third factor for a good fermentation is temperature. Yeast are greatly affected by temperature; too cold and they go dormant, too hot (more than 10°F above the nominal range) and they indulge in an orgy of fermentation that often cannot be cleaned up by conditioning. High temperatures encourage the production of fusel alcohols - heavier alcohols that can have harsh solvent-like flavors. Many of these fusels esterify during secondary fermentation, but in large amounts these esters can dominate the beer's flavor. Excessively banana-tasting beers are one example of high esters due to high temperature fermentation.

High temperatures can also lead to excessive levels of diacetyl. A common mistake that homebrewers make is pitching the yeast when the wort has not been chilled enough, and is still relatively warm. If the wort is, e.g. 90¡F, when the yeast is pitched and slowly cools to room temperature during primary fermentation, more diacetyl will be produced in the early stages than the yeast can reabsorb during the secondary stage. Furthermore, primary fermentation is an exothermic process. The internal temperature of the fermentor can be as much as 10F above ambient conditions, just due to yeast activity. This is one good reason to keep the fermentor in the proper temperature range; so that with a normal vigorous fermentation, the beer turns out as intended, even if it was warmer than the surroundings.

Brewing in the summertime is a definite problem if you don't have a way to keep the fermentor cool. My friend Scott showed me a neat trick though, he would immerse (not completely) his fermentors in a spare bathtup during the summer. The water in the tub was slow to warm during the day even though temperatures would be in the 90's, and at night the water would be slow to cool, even when the temperature dropped to 45 F. In this way he was able to moderate his fermentation temperature between 60-70 F, and the beer turned out great. I have used this method myself with wash tubs and had great success.

So in a nutshell "Too cold, lazy lads go bed, too hot lazy lads go ape in the bottle. Room temp is fine, take cold weather into consideration I guess"

[gusmclachlan-blog]

A night with #Tiffany&co #Grenson #DavidMellor x #Monocle (Taken with Instagram at Monocle HQ)