Recent content

  • Homebrew: Sour Saturday

    2 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

    2 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

    2 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

    2 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

    2 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

    2 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

  • Homebrew: The Witch of Agnesi

    2 months 2 weeks ago
    Comments: 2

    My Belgian-style Blonde ale - Antidote - was a hit & this time I thought I'd try another variant on the theme: still no actual Belgian ingredients, just a hot mash to give a big body from the unfermentables created & a warmer fermentation for fruity esters from the yeast.

  • Homebrew: I.T.

    2 months 2 weeks ago
    Comments: 2

    I was so impressed by Rooster's High Tea at my local in Cockermouth, that I had to brew something like it at home.   The origianl in a bottle is made with Taylor's Jasmine tea from Harrogate, which is local the the Rooster's brewery in Knaresborough.

  • Peat Port-Al

    2 months 2 weeks ago
    Comments: 4

    05/05/14. My 32nd homebrew, Peat Port-Al continues the AL series of beers. Second of two beers brewed on the Bank Holiday weekend one Sunday and one Monday

    Mash tun boiled the night before, 70°C in the morning. Reheated back to 75°C 

    Mash 90min starting at 67°C and falling to 66°C over the duration of the mash

    4.6kg Pale Malt

    340g Crystal Malt

    800g Chocolate Malt

    115g Peat Smoked Malt

  • p-Al-e

    2 months 2 weeks ago
    Comments: 3

    04/05/14. My 31st homebrew, p-Al-e continues the AL series of beers. First of two beers brewed on the Bank Holiday weekend one Sunday and one Monday

    Mash tun boiled the night before, 74°C in the morning. 

    Mash 90min starting at 67°C and falling to 65°C over the first 60 mins. Heated to 70°C for last 30 imnutes

    4kg Pale Malt

    160g Crystal Malt