Just starting out, so bear with me! I brew extract based ales & bitters as well as making mead and am using my own hops, steeping grains and other ingredients. So far I have had great success with Belgian ales and standard mead and am now branching out into others such as Californian Ale, strong bitters and milds.
Update - Still brewing Belgians successfully - in fact I'm drinking one right now (hic!) plus the addition of a new 80 litre fermenter has revolutionised my brewing. Why is it easier to brew in a larger quantity? Not sure, but it works for me with a 15 gallon Minibrew conical fermenter! Racking and bottling now a dream, grub & yeast removal a doodle. I won't go back...
Gang of Three - Strong bitter based on three malts and three hops
Son of a bitch - Belgian triple style beer - very malty and very strong
Medium Mead - Nothing bit honey and a little corn syrup, bottled with honey as the primer - nice
Old Soak - Belgian(ish) style beer with Pilgrim hops to add a more clean finish
Number 2 - Not sure how to describe, but it sure tastes good
Speckled Jim - fairly standard but very tasty bitter based on Morlands Old Speckled Hen
| Title | Style | Size | ABV | IBU | Color | Views | Brewed | |
|---|---|---|---|---|---|---|---|---|
|
|
Labrador IPA | English IPA | 30 L | 6.6% | 58.22 |
|
1582 | 1 |
|
|
Gang of Three | Extra Special/Strong Bitter (ESB) | 25 L | 5.33% | 37.08 |
|
953 | 1 |
| Title | Style | Brew Day | Phase | Type |
|---|
