Recent content

  • Homebrew: Three Parts American

    2 days 8 hours ago
    Comments: 0

    My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it.   Quite right too.   I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.

  • Homebrew: Föhn

    1 week 5 days ago
    Comments: 1

    This beer is supposed to be identical to my last beer called Sun Outage, but with the hops swapped from El Dorado to Chinook.   However I misjudged the amount of hops I had in stock & didn't have quite enough Chinook hops.

  • Homebrew: Sun Outage

    1 month ago
    Comments: 2

    Having not brewed an IPA in quite a while it was time again.   Not wanting a heavy, authentically accurate India Pale Ale I've used American hops with a reputation for giving the tropical fruit flavour I love in IPAs.   I've made it a low strength alcohol beer as I prefer the taste of beer to the effects of them on me, also to keep it light & quaffable.

    Mash - 1 hour 10 mins starting at 68°C and dropping to 63°C at the end.

    2 Kg pale malt

    50g acid malt

  • Homebrew: Blueberry Sour

    3 weeks ago
    Comments: 2

    With my last beer  - Fruity Tooti - being the best beer I've brewed in ages I wanted to try another sour beer using acid malt, but using a more normal amount in the grain bill.   I thought that a fruit addition would help this beer appeal to my friends that aren't keen on sours.

    Mash - 40 mins starting at 70°C and falling to 63°C

    2 Kg Pilsner malt

    250g acid malt

    ½ teaspoon MgSO4

  • Homebrew: Fruity Tooti

    1 month 1 week ago
    Comments: 2

    My recent beer saison made with some acid malt was a big hit with friends and as the winter weather is conducive to brewing lager, I decided to make a lager with acid malt.   Throwing caution to the wind - and receiving 100% extra acid malt for free when I bought 500g - I added more than style guidelines suggest for acid malt addition.

    After showing the ingredient list to my daughter, she came up with the name!

    Mash - 1 hour at 67°C

  • Homebrew: Perihelion

    1 month 2 weeks ago
    Comments: 4

    I've recently found myself with some extra time on my hands & naturally the thing to do is brew some more beer.   I need a stock as I'm often finishing drinking a batch as it's coming into its prime.   I'm also off to Manchester soon & will be dropping some beers off with friends, creating space under the stairs for more beer.

  • Homebrew: Something For Nothing

    1 month 3 weeks ago
    Comments: 3

    With some time on my hands I decided to make two beers in one day using the sparge water from my primary brew - Strange Attractor - and some grains left over from previous brews plus my favourite recent discovery: date molasses.

    Mash: 1 hour at 67°C throughout

    500g pale rye malt EBC 5

    500g pale crystal malt EBC 60

    85g chocolate malt EBC 800

  • Homebrew: Strange Attractor

    3 months 2 weeks ago
    Comments: 2

    Every winter for the last few years I've brewed a lager as it is relatively easy to brew in a garage or other cold area & raise the temperature to lager fermentation temperature - around 12-15°.   These (here & here for example) have been amongst my best beers.

  • Homebrew: Rye & Jasmine IPA

    3 months 2 weeks ago
    Comments: 3

    Having tried a couple of IPAs recently made with some rye & made a few jasmine beers (Ice Pig, Jasmine Pale Ale, IT & Reality Bites) I've really liked, I tho

  • Homebrew: Quorum Sensing

    3 months 2 weeks ago
    Comments: 3

    I usually brew session strength American IPAs for their drinkability & becasue I like the grapefruit, citrus & tropical fruit hop flavour you don't get from traditional Goldings or Fuggles hops in the UK.