Beers and Brewing

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Homebrew: Cockermouth Kolsch

Submitted by DM on Sun, 19/11/2017 - 09:48

Since the winter is upon us and the nights get down to almost freezing but not subzero, I thought I'd brew a lager that can be conditioned using this cold source.   However I don't want to buy another yeast in specially for it and I also want to trial a beer that I may brew at work next year where we have proper chilling facilities.   This Kolsch is made with extra pale malt, hops with a nod towards a Noble variety and ale yeast from the

Homebrew: Divine Fallacy

Submitted by DM on Sun, 29/10/2017 - 19:46

A year ago I brewed a really tasty Saison from pale malt, wheat malt, acid malt & honey called Quorum Sensing.   I noted that I must brew something similar again, so I have. This time I've upped the hop additions & used a powerful flavoured one too - Chinook.  It might be more IPA, but Saison style guidelines are notoriously lax.

Mash: 1 hour 10 mins.   Starting at 69°C & falling to 63°C after 30 mins, then held there for the remaining time to produce a drier beer.

Taste Cumbria at Cockermouth

Submitted by DM on Sun, 24/09/2017 - 21:08
Type of review
beer festival

The Taste Cumbria beer festival is held annually at the maltings in Jennings Brewery, Cockermouth and its a smashing little beer festival.   There's not hundreds of beers, but it showcases Cumbrian beer in a small venue without any fussiness or pretentiousness.

Homebrew: Sinister Brew

Submitted by DM on Mon, 14/08/2017 - 22:07

This beer is named for being brewed on International Left-Hander's Day

My last two beers had reduced mash & boil times to try & allow for more family time (probably mowing the lawn or laundry), but have resulted in very hazy beers - although I also forgot the Irish Moss in both too!   This time I decided to give the brew a decent amount of mash & boil time - and remember the Irish Moss - to get clear beer that I can serve to visitors in the garden over summer without having to explain the haze.

Lactic Acid Addition to Finished Beer

Submitted by DM on Tue, 08/08/2017 - 11:12

A recent beer  - In The Pink - has turned out more than a little disappointing and tastes too fruity estery with no balancing tartness as I planned.   Based on previous recipes I added enough acid malt to give me a good sourness, but it failed to materialise in the end product so I planned to replace it by the direct addition of lactic acid.

Homebrew: Meikleour Hedge

Submitted by DM on Tue, 18/07/2017 - 18:41

Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops.   This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.

Mash: 45 mins.   Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.

2.5 Kg of pale malt

200g crystal malt

270g of rye malt

Boil: 40 mins.

Homebrew: Bon Hiver

Submitted by DM on Sun, 09/07/2017 - 21:35

I got a good deal on some hops that I'dBon Hiver never tried before & originally was to make two SMASH beers with them to see what they tasted like.   However time was was against me on this brew - hence the reduced mash & boil times - and I wanted to be sure the beer was a success.