Beers and Brewing

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Homebrew: Cockermouth Kolsch

Submitted by DM on Sun, 19/11/2017 - 09:48

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 Noble variety and ale yeast from the

Homebrew: Divine Fallacy

Submitted by DM on Sun, 29/10/2017 - 19:46

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.

Mash: 1 hour 10 mins.   Starting at 69°C & falling to 63°C after 30 mins, then held there for the remaining time to produce a drier beer.

Homebrew: Sinister Brew

Submitted by DM on Mon, 14/08/2017 - 22:07

This beer is named for being brewed on International Left-Hander's Day

My last two beers had reduced mash & boil times to try & allow for more family time (probably mowing the lawn or laundry), but have resulted in very hazy beers - although I also forgot the Irish Moss in both too!   This time I decided to give the brew a decent amount of mash & boil time - and remember the Irish Moss - to get clear beer that I can serve to visitors in the garden over summer without having to explain the haze.