Recent content

  • Homebrew: Reality Bites

    4 months 2 weeks ago
    Comments: 2

    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 moving house again, so I wanted to use up some ingredients.   I wanted a bigger beer than my last (a subtly smoked porter at 3.7%) & only had a higher alcohol Belgian-style yeast in my brew box, so this will be a real mix of

  • Homebrew: Temporale

    4 months 2 weeks ago
    Comments: 1

    Having moved house to Cumbria & living in a rented house for a while I have limited space for brewing.   A narrow kitchen which is the thoroughfare to the garden is particularly troublesome when I'm boiling sugar solutions.   I've got the ingredients for a smoked porter & it doesn't need to be as bright tasting as a New World Pale Ale, so I can do without the wort chiller this time.

    I also haven't found the kitchen scales yet, so all measurements are rather approximate.

  • Homebrew: Finale

    4 months 2 weeks ago
    Comments: 3

    This will be my last homebrew in my current home before I move to Cumbria & start afresh.   My last beer Tatah To Timperley made with Mosaic hops is maybe a little too bitter, so I've changed a few timings & amount of the Nelson Sauvin hop additions.   Nelson Sauvin has been my favourite hop for a while & only Mosiac has challenged it.

     

  • Homebrew: Tatah To Timperley

    4 months 2 weeks ago
    Comments: 4

    Having seen on Twitter that @Not_that_jamie had excess Mosaic hops I was right up to Beermoth in Manchester city centre to collect some.   It was my second trip the 7 miles or so north into the city centre in 6 months - the last one being to collect Cascade hops from the very same person.

  • Homebrew: Sour Saturday

    4 months 2 weeks ago
    Comments: 2

    Inspired by a visit to the Chorlton Brewing Company in Ardwick, Manchester one Saturday morning & meeting the brewer Mike, who let taste three of his sour beers & assured me they were not difficult to brew.   This & the fact that the beers were really great made me want to brew a sour beer.

    Mash: 1 hour 20 mins

  • Homebrew: Jasmine Pale Ale

    4 months 2 weeks ago
    Comments: 2

    Perhaps my favourite beer brewed last year was Ice Pig, brewed with dried jasmine flowers & loads of Citra hops.   I've dialled down the Citra a little on this one & reduced the alcohol content.   I've also used an English yeast strain.

    Mash: 1 hour 20 min. Starting at 71°C, the temperature of the mash fell naturally; 67°C after 40 mins; 66°C after 60 mins & finishing at 63°C.

    4.0 Kg of Maris Otter pale malt

    100g of Crystal malt

  • Homebrew: Blueberry Sour

    4 months 2 weeks ago
    Comments: 3

    After home brewing for so long I finally took the plunge to brew a sour beer, inspired by Basic Brewing Radio's 13th Nov'14 episode.

    Mash: 1 hour 00 min. Kept at 67-70°C.

    2.7 Kg of Maris Otter pale malt

    150g Crystal malt

    Boil: 15 mins.

    1 teaspoon of Irish Moss was added 10 mins before end of boil.

  • Homebrew: Common or Garden

    4 months 2 weeks ago
    Comments: 3

    My Cascade hop bine is in its second year of growth & has given me way more hops than I can use again - even if I brew a super-hopped APA. This is a green (or fresh) hopped beer with the hops picked straight from the bine & frozen before use a few weeks later.

    Mash: 1 hour 15 min. Kept at 67°C for the first hour, then heat source removed for the last 15 mins.

  • Homebrew: Green Hop Beer

    4 months 2 weeks ago
    Comments: 5

    My Cascade hop bine is in its second year of growth & has given me way more hops than I can use again - even if I brew a super-hopped APA.   This is a green (or fresh) hopped beer with the hops picked straight from the bine & taken to the wort kettle.   On the basis that green hops weigh 10 times the weight of dried hops, this isn't destined to be the uber-hoppy APA it appears.   Time will tell however.

  • Homebrew: Ice Pig

    4 months 2 weeks ago
    Comments: 3

    The name for this beer comes from a fascinating technique I came across for scouring pipework using slush, called Ice Pigging - no ice pigs were used in the making of this beer.   My beer called IT - based on Rooster's High Tea which I found so amazing - was a hit & I wanted