• Homebrew: Sinister Brew

    1 day 22 hours ago
    Comments: 1

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

  • Lactic Acid Addition to Finished Beer

    1 week 6 days ago
    Comments: 0

    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.

  • Attemperation

    3 weeks 4 days ago
    Comments: 0

    Having mentioned that it is difficult to keep fermenting wort at the correct temperature during hot weather, a local brewer said it was a shame I didn't have attemperation - the ability to warm & cool my wort under control.   It got me thinking how I could improve on my system of putting the wort in the garage overnight & bringing it in the house in the day during hot weather.

  • Water chemistry for brewing

    1 month ago
    Comments: 3

    The dissolved salts in the water used for brewing affect the flavour of the finished beer.

  • Homebrew: Meikleour Hedge

    3 weeks 5 days ago
    Comments: 1

    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.