Recent content

  • Homebrew: Divine Fallacy

    1 week ago
    Comments: 1

    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.

  • Homebrew: Tusi Couple

    1 month ago
    Comments: 1

    This beer is named after the mathematical model creating linear motion from the sum of two circular motions created by Persian scholar Nasi al-Din Tusi in 1247.Tusi Couple

  • Taste Cumbria at Cockermouth

    1 month ago
    Comments: 0

    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: Syzygy

    1 month ago
    Comments: 4

    Syzygy is the alignment of objects in straight lines.   This beer was named after the recent syzygy of the Earth, Moon and Sun to create the total solar eclipse seen in the United States last week.

  • Homebrew: Sinister Brew

    2 months ago
    Comments: 5

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

  • Lactic Acid Addition to Finished Beer

    3 months 1 week 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 months 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

    3 months ago
    Comments: 3

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

  • Homebrew: Meikleour Hedge

    3 months ago
    Comments: 2

    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

    1 month ago
    Comments: 3

    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.