This beer is named for being brewed on International Left-Hander's Day.
- 1 day 15 hours agoComments: 1
- 1 week 6 days agoComments: 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.
- 3 weeks 4 days agoComments: 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.
- 1 month agoComments: 3
The dissolved salts in the water used for brewing affect the flavour of the finished beer.
- 3 weeks 5 days agoComments: 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.