Yes, I’m happy with it. I will probably stick with this recipe as my house lager (unless the German Pilsner turns out even nicer!
).
What are you drinking tonight 2020.
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Yes, I’m happy with it. I will probably stick with this recipe as my house lager (unless the German Pilsner turns out even nicer!
).
Next, almost(?) a pint of my Belgian Tripel. I know a Belgian beer needs a good luxurious head. Well, I definitely have that, just need a ladder to reach down to the beer!
No, I think the two are equally good but I think together they may be less rather than more. Surprise me
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Next is first pint of a kegged Hazelwood Brewery bitter. It was force carbed and I think most of the co2 has been absorbed as it's very cold in my shed. I've gassed it again before serving. It's poured nicely and retains a thin head.
It's too cold really but is perfectly clear and tastes blinking great!!
It's too cold really but is perfectly clear and tastes blinking great!!
I’m keeping an eye on mine - nearly ready but not quite. It’s great you’re enjoying yours!
A mug of "'orrible stuff", this being 1L of Aldi cheap apple juice, 3 tsp. ground ginger, 7oz sugar, nutrient & citric acid, baker's yeast, made to 2L on 7/Dec.
I've had most of it. It's rayther cloudy, and there's too much ginger in, and it's too "dry". It might be 7½% ABV. I have poured some of this substance into a smaller bottle, with ½ tsp. of sugar, and I will keep this for a while, to see what it's like when matured a little, and it's fizzy instead of dead flat as it is now, and it's cool, not fresh off the top of the range also as it is now. It will clear, too, I should think.
Next time, only 1 tsp ground ginger. Perhaps a little orange zest would help it. Hm.
Oh, my! I can feel it doing me good, though.
I've had most of it. It's rayther cloudy, and there's too much ginger in, and it's too "dry". It might be 7½% ABV. I have poured some of this substance into a smaller bottle, with ½ tsp. of sugar, and I will keep this for a while, to see what it's like when matured a little, and it's fizzy instead of dead flat as it is now, and it's cool, not fresh off the top of the range also as it is now. It will clear, too, I should think.
Next time, only 1 tsp ground ginger. Perhaps a little orange zest would help it. Hm.
Oh, my! I can feel it doing me good, though.
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It's very tasty...got "that" English bitter taste! I did make this one more in line with your original recipe and it's definitely improved it! I think I changed the yeast from Notty to MJ..I can't be arsed getting up to get the brew journal...
A couple of Trappiste 10 and this
Was going out to the shed but it's lashing it down! Advent again...never had a Bock!
Two out the advent for later...
The one on the left has very small writing on the reverse,says single batch and something about a Dortmund Brewery...the other is a Brett...another first, possibly two...
I just pulled a few bottles from my garage I bottled back in June/July. I didn’t expect much but popped a pale ale and apart from being massively over-carbed it’s actually not bad.
The Bost ale is Belgian with EKG.
SamBrewster
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With about 400 pints at various stages from fermentation to two year old bottles I thought I needed to supplement (not even at home for Christmas!):
Will let these settle overnight. Advent is 9% and meeting mates for virtual drink later so better start with a something lighter, my 3.5% Flowers at North Mill
Cheers
Will let these settle overnight. Advent is 9% and meeting mates for virtual drink later so better start with a something lighter, my 3.5% Flowers at North Mill
Cheers
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First taste of Brew #10 "Christmas Porter". The FG was higher than I wanted - 1020 rather than around 1014 - owing (I think) to a triple whammy of a high proportion of darker grains, a high mash temp and a low accentuating yeast (Windsor). I really like the flavours here and will get over the slight extra sweetness: coffee (but not bitter, roasted beans more gentle), fruity notes and a nice hoppy finish from the Bramling Cross. First time using Windsor and I think I'll use it again but need to tweak the recipe a bit or maybe add some Nottingham to pull down the FG a few points.
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