Having brewed so many session AIPA style beers recently a full flavoured stout was in order. My previous stout using date molasses - Olbers' Stout - was a hit with friends as well as me, so I used its recipe as a basis for this one only I wanted it bigger, fuller.
I've gone back to an electric brew system again after using gas for a year or so, but my wife wants the kitchen back & making food when mealtimes cross my brew time just makes the brewday even longer.
The Stockport Beer Festival is in its 30th year & I reckon I've only missed one in 19 of the last ones - despite living in Wiltshire, Somerset, Hampshire & now Cumbria for most of that time.
My first brew in the new house in Cockermouth & our kitchen is still too small to do anything else when brewing is occurring. Encouragingly the hob here doesn't have a toast rack annoyingly over it preventing large brewing vessels being placed on it & god-knows what bugs raining down from it.
One of the best beers I ever brewed was a lager a few years ago, brewed during cold weather. I fermented it in a conservatory with the heating set low (about 12°C), then turned down further to frost protect (about 5°C) whilst the bottled beer lagered.
Having had to pour my last beer away, I had no beer in the house & so had to brew one. Having only a few uninteresting hops, but several new bags of darker malts I thought a stout was due.
Having moved from Manchester to Cumbria in the spring, I had to dig up my 3 year old Cascade hop bine - which by now was giving me more hops than I could brew with. It's lived all summer in a large plastic bucket & I built a bamboo structure around it to support the growing limbs. Obviously the roots were pretty hacked up & it didn't have quite the same v
I had a fair amount of hops left over from other beers & some jasmine flowers brought in after my previous jasmine beers were so good. Hopefully this is the last beer brewed before