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Two years later this tastes alright and looks good!

It’s still looking like a nice clear beer! Tasting pretty good!

Dry hopped with 50g of Chinook, should give it a nice kick

Two weeks at 19 degrees C and it’s fermented right out to 1.008 from 1.042. Quite happy with it - just need to dry hop for a few days and bottle perhaps Wednesday or Thursday evening.

Another Black IPA in the go. I got the speciality grains for this a couple of months ago but never got round to brewing for ages. 10L @ 77 strike temp, mash temp sitting at 67. 2.4kg pale malt 800g Vienna 500g Flaked Oats 400g Torrified wheat I also cold steeped 400g Carafa Special 3 in 2 L...

So, 10 weeks later, and this is a nice pint! Not much of a head, but plenty fizz, crisp and dry.

I’m using 70/30 Nitrogen/CO2 mixed pub gas. Tastes like it should! Unfortunately I wasn’t drinking it at 1.20pm yesterday, had done that on Monday evening after I got the gas, but posted it while on my lunch break yesterday :beer1: Looking forward to having my mates round on a Saturday to see...

First one poured OK

So, a mate of mine has acquired a couple of full kegs of a Guinness that are past their best before date and asked if I knew how we could drink them. I had bought a couple of Dalex taps a few years ago to try retrofitting into King kegs, so a few eBay purchases later and I’ve almost got a tap...

Hopefully you mixed throughly and ‘aerated’ the wort sufficiently to introduce enough oxygen for the yeast to get going. Common guidance on here is to leave the lid cracked slightly to allow CO2 to escape, once fermentation starts. You don’t want to be opening the lid as you could risk bacteria...

Dry hopped this with 50g Chinook pellets and 50g Azacca leaf hops last night. Never used Azacca, they were on special offer at brewstore and smell not dissimilar to chinook!

Decided I needed to get another brew on, so using what I had, concocted the recipe below for a simple IPA. I only have a 15L pot, so I MAXI BIAB, using a fermenter as a mash tun and a colander & grain bag to filter the wort. 4.6kg Lager malt 400g crystal 40g Galena @ 60 mins 30g Chinook @15...

So after a week at 0.5 degrees, I bottled this on Saturday. Now sitting in the warm to carbonate before another few weeks of lagering. The sample I tried seemed quite crisp, so it’s promising!

Lagering in the bottles seems a good plan. But, do I leave them warm to carbonate after bottling and before lagering?

After 2 weeks at 12 degrees it’s down to 1008, and tastes nice and crisp. Just set the inkbird to 18, will leave it a few days before crash cooling. Going to rack it and then lager it in a 2nd bucket. Will add a bit of rehydrated yeast along with the priming sugar at bottling. Does that work...

There’s no sign of any near the coast in Edinburgh. I’m heading to Westmorland Hotel tomorrow so hope they’ve cleared the M6 at Shap?!

I used Beersmith and adjust batch volume and boil volume to suit.

Efficiency went a bit awry on this one. Ended up with 10L of 1.066 wort, which I diluted to give me 20L of calculated 1.033. I was aiming for 20L @ 1.040, so it’s a bit under the estimate of 75%. I had wasonanle results on my previous (1st) Maxi BIAB. After just over 48 hours the two packs of...

Yeah I thought that - hopefully my technique and temperature control have evolved well enough to produce a good lager!

Rehydrating two packets of S-23 at 17 degrees. Wort now under 20 degrees C, after and hour in the sink with the cold tap running. Next brewing investment is to make an immersion chiller!