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Just got my delivery from web-bier.de First up is Kloster Brauerei Scheyern Klosterbier Dunkel which is a Monastery beer in a Munich dunkel style, but made in Stammburg which is close to Dusseldorf. Very nice malty brew, but darker than I was expecting.

Cat's foot iron claw Neuro-surgeons scream for more At paranoia's poison door Twenty first century schizoid man

Paulaner Munich Hell - from tesco - not a bad drop at all

Well you didn't wake up this morning 'cause you didn't go to bed You were watching the whites of your eyes turn red

That takes me baack - top track - Primal Scream - Free

If your using wyeast 1469 then you should try top cropping the yeast by skimming it off the top a few days into fermentation, then store it in a kilner jar in the fridge. This will give you a much cleaner yeast for your next batch and you can go on like that for multiple batches. That's because...

Oh, the snot has caked against my pants It has turned into crystal There's a bluebird sitting on a branch I guess I'll take my pistol

Yes good shout!

Not bad! A nice easy drinking summer beer. The citrus/grapefruit was subtle, compared to chinook or amarillo. next time I would add more hops at the end of the boil.

Watched a film on Amazon called Victoria. A German crime thriller set in the club culture of Berlin that’s quite unique in that the whole film was filmed in a single take. You forget while you’re watching it, but it is amazing that they managed to pull this off. I read it only took three takes...

I think it depends on the type of yeast you are using. Certain types of yeast like wlp037 and k97 are such strong top fermenting yeasts, that if you scoop all the krausen off, it is back within a few hours. This is a much cleaner way to harvest yeast for the next batch, than letting it sink with...

This style is called Irish red ale, I think, but usually with less hops.

Spitting Feathers - Brewery Tap, Lower bridge street, Chester

Got two brews on today roughly based on Sierra Nevada PA recipe plus more hops SN PA + Citra & Mosaic Yeast: 3rd gen MJ M54 Cali Common yeast SN PA + Amarillo & Simco Yeast: 3rd gen K97 Kolsch yeast

Got two brews on today, both loosely based on the Sierra Nevada PA recipe plus a few other hops SN PA + Citra & Mosaic Volume 25L OG1053 32 IBU 2.25Kg Golden promise 3.25Kg Marris Otter 0.25Kg Caragold 0.25Kg Caramunich 1 0.20Kg Wheat malt Magnum 20g @60 Cascade 25g @15 Cascade 25g @10...

Yep! That's exactly what I do and what most people do I think. One other thing when you are bottling you want more fizz in a lager, so for a 23L batch I typically use about 70-80g of sugar for an ale but I would use 100-120g of sugar for a Lager.

When you lager you get this sort of dark film on the bottom of the bucket you are lagering in. They are tannins and other haze forming particles that drop out during the lagering phase. So at the end of the lagering period you rack the beer off that crud into a bottling bucket, add your priming...

Agree with Edison - get the temperature up slowly to 18C after first 5 days or so. Hold it there for a few days for a diacetyl rest, then drop to lager temperature 2-3C. I have read that dropping the temperature from 18C down to 3C quickly can affect head retention, but not sure how true that...

It’s not very often that you try a beer that really blows you away, but have to agree my first glass of Rochefort 10 was one of those moments. Rodenbach Grand Cru was another. Outside of Belgium I think Thornbridge Jaipur was a wow moment.

Never tried target before. I'll definitely give it a try!