Recent content

  • Homebrew: Sinister Brew

    20 hours 10 minutes 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.

  • Homebrew: Bon Hiver

    3 weeks 4 days ago
    Comments: 3

    I got a good deal on some hops that I'd 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.

  • Homebrew: In The Pink

    1 week 6 days ago
    Comments: 3

    I found some jars of sour cherries in Lidl & had to have them to make a beer with.   While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria.   The sourness will come from acid malt predominantly.

    Mash: 1 hour 10 mins starting at 70°C & falling to 57°C at the end.

    2 Kg pale malt

    250g acid malt

    150g crystal malt

    Boil: 1 hour

  • Homebrew: West Coast IPA

    2 months 2 weeks ago
    Comments: 2

    Having brewed a great session IPA using El Dorado & a good one using Chinook hops I took advantage of the opportunity to brew a slightly stronger, super hoppy IPA using both hops plus some Cascade.

    Mash - starting at 68°C and falling to 59°C at the end of 1 hour.

    3 Kg of pale malt

    Boil - 1 hour 15 mins

  • Homebrew: Three Parts American

    2 months 3 weeks ago
    Comments: 2

    My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it.   Quite right too.   I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.

  • Homebrew: Föhn

    3 months ago
    Comments: 2

    This beer is supposed to be identical to my last beer called Sun Outage, but with the hops swapped from El Dorado to Chinook.   However I misjudged the amount of hops I had in stock & didn't have quite enough Chinook hops.