Search results

I've not cracked this open yet, but at bottling it there was plenty going on. I'm not sure how much the dregs will make it difficult to evaluate the Philly sour, probably shouldn't have co-pitched on the first try!

Today was a Pale Kellerbier attempt: Vol - 3.8l OG(target) - 1.047(048) Target ABV - 5.3% Grist (825g) Vienna malt - 2/3 Pilsner malt - 1/3 Hops Brewers Gold - 5g(22 IBU) @ 60 H'mittelfrueh - 5g(3 IBU) @ 5 Yeast Saflager 34/70 ferment 2 weeks ~ 16-20C Misc Calcium Chloride 1g in mash Water -...

Bottled my smoked sour made with Philly Sour and gueze dregs. Looking forward to seeing it develop.

This is being bottled at 1.018, giving a 4.7% sweeter brown ale. So based on the sample this will be very easy drinking

After a month longer in my fridge this rauchbier really has turned out rather nice

Bottled my Barleywine (11%) and XP pale (6%) today, both samples seem promising

Brewed 1 gallon of cherry braggot, looking to add the 100g of cherries at the weekend 30 minute boil OG: 1.072 Malt 600g Simpsons Imperial 50g Flaked Barley 13g Carafa Special 3 Hops Challenger - 5g fwh 5g@0 Other Blossom Honey - 450g at flameout 1.5 tsp yeast nutrient Yeast WLP 521 hornidal...

Made a 250ml hornidal starter from wlp yeast vial which had a November best before date, 5 hours ago, appears to be done already, white layer of yeast had settled although there were no signs of any fermentation

Made a rauchbier with 80% BestMalz smoked,turned out nice

Brewed a brown ale based on my old ale recipe with a few tweaks to the hops and yeast. OG came in at 1.054 which is close enough for me. Looking to start on a hornidal fermented cherry braggot tomorrow.

Bottled today @ 1.016, 7.7% ABV At the time of bottling it's quite smooth and rich

Mashing on a 3.8l, 1885 Younger's XP inspired pale: Grain - 1kg Golden Promise Hops - 6g Northdown FWH 8g Hallertau Mittelfrueh @ 30 8g EKG @ 0 Yeast - M36 Liberty Bell Targets - 1.058 OG, 1.015 FG, 5.6%ABV

I used these two yeasts together in a porter last year and I co-pitched them in a ratio of about 60/40 Windsor/Nottingham. Can't say how it would have varied if I'd staggered it but I am very happy with how that beer turned out

I racked what was left of my Barleywine into a secondary today, sad times but it's better than nothing!

Well i attached a blow off tube to my barleywine thinking that could handle the inevitable but I was wrong haha I've emptied the demijohn into a sanitised kettle and will let sit in there for a few days to see if there is anything salvageable that can be racked back into the jar when the...

Bottled my durden park #86 amber ale (ginger remembered), which ended up at 7.1% before brewing a barleywine for the first time. The boiling down of some wort to make a syrup was a success, with the colour change obvious. English Barleywine - 10.4% Batch Vol - 3.8l no sparge Water - Ashbeck +...

Brewed a big stout today, 1 gallon OG came in at 1.075 (1.083) so a bit under: 4.5L Maris Otter - 1200g Flakes Oats - 200g Brown Malt - 150g Black Malt - 50g Dextrose - 75g (@15 boil) Bullion - 8g FWH Bramling Cross - 10g @ 30 Bullion - 5g @5 Bramling Cross - 5g @5 Nottingham yeast

Enjoying my own porter, which might be my best brew yet I'm thinking

I'm not saying it's a vigorous fermentation so far, but my blow off bottle appears to have a Krausen

3.8L of 1796 Amber Ale Total 11.5L