Recent content

  • Homebrew: Monster Mash

    2 days 18 hours ago
    Comments: 0

    I've always held back from brewing very strong beers as I like proper drinking beer, rather than sipping beer.   However I've got plenty of beer under the stairs, so can afford to take the extra time to ferment out a strong beer & wait for it to mature that bit longer in a bottle.   I only sparged with a minimum of water, but still the OG of 1.100 took me a little by suprise though.

    Mash - 1 hour 5 mins.   66ºC initially, dropping to 60ºC at the end

  • Homebrew: Diagnosis Mango

    1 week ago
    Comments: 2

    There is a long list of ingredients on my list of Things You Can't Buy In Cumbria - one of them is mango pulp (other things include peanut milkshake, decent lime pickle, date molasses, grape soda or cheap tahini and coconut oil).   When I was down in the midlands I picked up a big can of the stuff as mango IPAs seemed to be all the rage a couple of years ago & I wanted to try making one.

    Mash - 1 hour 25 mins starting at 68ºC & falling to 63ºC at the end.

  • Homebrew: The Wizard of Agnesi

    4 weeks ago
    Comments: 3

    I already brewed a Belgian brown ale & called it The Witch of Agnesi after a mathematical description of a particular curve.   This is a similar brown ale brewed with Belgian ale yeast, so I called it The Wizard of Agnesi.   This is a partigyle beer where two beers were made from one batch of wort.

    Mash - 1 hour 20 mins starting at 69ºC and allowed to fall to 62ºC.   

  • Homebrew: Magic Mountain

    4 weeks ago
    Comments: 1

    This beer was formed by making two beers from one batch of beer - a parti-gyle.   I bought some Belgian ale yeast for my last brew - 'Ey You Belgian Blonde Ale - & wanted to use it again as I had such good results with it.   I called it Magic Mountain after a field of hydrothermic vents near Vancouver Island

  • Homebrew: 'Ey You Golden Ale

    1 month 2 weeks ago
    Comments: 3

    I decided to brew a golden beer using cara malt & Belgian Ale yeast.

    Mash: 1 hour 15 mins.   Started at 72ºC and fell to 67ºC.   This should give me a slightly fuller bodied beer than normal, as would suit the style.

    4 Kg pale malt

    1 Kg Cara malt

    1 teaspoon MgSO4

    1 teaspoon CaSO4

    1/2 teaspoon NaCl

    Boil: 1 hour 15 mins.  

    100g Savinjski Golding pellets added 25 mins before end

  • Homebrew: Space Moomins

    2 months ago
    Comments: 2

    Having successfully made 2 Berliner Wiesses, I discovered that drinking exclusively 2.1% beers doesn't give you a sense of satisfaction like a viscous, chewy stout - so I made one.   A beer to be taken seriously - hence the name.

    Mash: 1 hour at 63ºCspace moomins

  • Homebrew: Strawberry & Lemon Wheat Fields

    2 months 2 weeks ago
    Comments: 3

    I ran out of beer to drink.   I discovered that my Saisons taste way better with acid malt in.   I remembered how good Tooti Fruiti (a sour, lemon & lime zest beer) tasted.   I also found loads of dried strawberries (containing no sulphites) massively discounted in a shop.   I put all these things together & a Berliner wiesse was formulated with half the brew being made with St

  • Homebrew: 'tis the Saison

    4 months 3 weeks ago
    Comments: 2

    I've made some great Saisons in the last year or so and decided to get back into making more.   I split the wort made into two, with the first half making Cockermouth Kolsch.   The second half made this beer.

    Mash no.1: 1 hour 30 mins at 65°C falling to 63°C for the final 30 mins

    4Kg extra pale Maris Otter malt

    2g NaCl

    2g CaSO4

  • Homebrew: Cockermouth Kolsch

    4 months 3 weeks ago
    Comments: 2

    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

  • Homebrew: Divine Fallacy

    5 months 2 weeks ago
    Comments: 3

    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.