Fairwater Brewery

Tzara (AG#59)

Mar 29th, 2014

When Thornbridge has their free shipping offer on in January we took advantage and I got myself a case each of Jaipur and Halcyon, and my wife got a case of their Koln-style beer Tzara. I stumbled across a blog post on the Thornbridge Brewers Blog describing the beer, so I thought I’d have a go, since summer is heading towards us. The recipe details gave me a rough idea – mainly pilsenser malt, 5-10% light wheat malt, and a “dash” of carapils. Hop-wise, I’ve gone for Perle to bitter it to the middle of BeerSmith2′s Kolsch style range of IBUs, and the blog said this about aroma hopping:

Hops must also be classically German – traditionally, Perle or Spalter Select are used for bitterness (we went with Perle), Tettnanger and/or Hallertau Tradition added at the end of boil for aroma. Our Rolec Hopnik is filled with the same amount of hops as a brew of Kipling with a combination of both. The nature of these noble hops used will not overpower the essence of the brew.

So I’ve (hopefully!) done similar, by doing a 20 minute steep of Tettnanger and Hallertau. Yeast is a fresh vial of WLP029, and I intend to ferment at 18C, then lager at 4C dropping to -1C.

Brewday details:

Length: 27 litres
OG: 1.044
FG:
ABV:

BeerXml File: Tzara

Tzara

Style: Kölsch
Length: 25 litres
Yeast: German Ale/Kolsch (White Labs WLP029)
OG: 1.048
FG: 1.009
ABV: 5.2 %
Colour: 6.2 EBC
Bitterness: 26.6 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Bohemian Pilsner (Weyermann)	3	4.499	88
Wheat Malt, Pale (Weyermann)	4	0.399	8
Carapils (Weyermann)	4	0.199	4
Total		5.099

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Perle	9.6	Leaf	15	60
Hallertauer	4.8	Leaf	30	Aroma
Tettnang	4.5	Leaf	30	Aroma

Comments:

Since this beer is best made with soft water, and ours is very hard, I had a trip to a local aquarium shop this morning to fill my jerry cans with RO water. A post on Jim’s Beer Kit Forum by Aleman said this about Kolsch:

Personally for a Kolsch I would want a liquor with about 100 ppm Calcium, and a higher Chloride level than Sulphate (about twice as high) . . . certainly I would not want to be adding CRS or gypsum to it. If you go with boiling I would suggest that you drop the gypsum addition (and the table salt) and just use 8g of Calcium Chloride this will add those all important calcium ions, and boost the chloride levels. There should be sufficient magnesium derived from the malt, but adding 2g of magnesium sulphate should not do any harm to the sulphate levels.

So I ended up putting these in as my target on the Water Treatment Calculator, and got 3.5g gypsum in the mash, and 11.3g calcium chloride and 2g epsom salts in the copper (for 39 litres of water).

I dropped it into my FV when it had reached 20C, found I had 27 litres in a 33 litre FV and decided that when I add the starter that was more than a bit too close to the rim of the bucket, so I transferred it to one of my 45 litre FVs. I regard this as bonus aeration! Waiting for it to drop to 18C before pitching – the starter is in the fridge with the wort so both should be the same temperature when I do, which is likely to be tomorrow morning.

2013-04-06: I rose it up from 18C to 20C a couple of days ago for a bit of a diacetyl rest. It’s been at 1.008 since then, so fermentation if definitely finished. It’s tasting good, albeit with a little butterscotch (hence the rest). I’ll give it a few more days like this, then the plan is to drop it into keg and bottles and lager it for a few weeks at 4C, dropping to -1C to finish. I’m not planning on fining it, but we’ll see how it looks in a couple of weeks!

2013-04-09: Dropped into keg, plus 28 bottles of assorted sizes. Still in the fridge at 4C.

Posted in: Beer.
Tagged: Hallertau · Kolsch · Lager · Perle · Tettnanger · WLP029

Sim Citra (AG#58)

Mar 23rd, 2014

by Bryan Robson.

No comments yet

I’ve really been enjoying the Oakham Citra (and the M&S variant), so this weekend was a bit of a spontaneous brew with some pale malt and Citra hops I had in. Yeast is some more WLP007, originally from the Spring Meltdown, that’s been in the fridge for a few weeks. Mr. Malty tells me I’ll need 250ml of slurry.

Brewday details:

Length: 25 litres
OG: 1.054
FG:
ABV:

BeerXml File: Sim Citra

Sim Citra

Style: English IPA
Length: 25 litres
Yeast: Dry English Ale (White Labs WLP007)
OG: 1.056
FG: 1.013
ABV: 5.7 %
Colour: 10.8 EBC
Bitterness: 58.3 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Flagon Pale Ale Malt	6	4.999	83
Munich Malt	18	0.499	8
Wheat, Torrified (Thomas Fawcett)	4	0.499	8
Total		5.999

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Citra	12	Leaf	20	First Wort
Citra	12	Leaf	15	30
Citra	12	Leaf	15	15
Citra	12	Leaf	15	Aroma
Citra	12	Leaf	30	Dry Hop

Comments:

Hardness measured at 231mg/L, water treated with 44ml CRS, 13g gypsum, 2.5g calcium chloride, 4g Epsom salts, and 1g salt.

2014-03-29: Dropped into secondary with around 40g leaf Citra for dry hopping at 12C.

2014-04-06: Kegged into 18l corny, 9 large bottles and 4 small bottles (with 10g priming sugar). Forgot to take a gravity reading, so I’ll try to remember to do so when I pour my first pint!

Posted in: Beer.
Tagged: Citra · IPA · Pale Ale · WLP007

Bramble Stout (AG#57)

Feb 23rd, 2014

by Bryan Robson.

No comments yet

One of my wife’s favourite beers when we were recently up in Manchester for the beer festival was Burton Bridge Brewery’s Bramble Stout. A bit of googling indicated that it was a simple grist of pale malt and chocolate malt, hopped with Challenger, and with blackberry juice added. So, let’s have a go at this one!

I put together a recipe for stout with about 90% pale malt and 10% chocolate malt, with two additions of Challenger at 60 and 15 minutes, giving a middling bitterness for the style of about 30 IBU. The blackberry poses more of a problem… It’s not exactly the right season for them, so it’s either frozen or tinned, and googling for fruit beer recipes would suggest that I need 2-3kg of whole fruit (I could use juice alone, if I could find some). The cheapest I can find are these tinned fruit from Tesco, which are in a light syrup. My current plan is to drain them of the syrup, mash them a bit if they look like they need it (!), and add them to secondary in a week or so. The syrup and the fruit sugars will get fermented, but I hope that by adding them after the main fermentation has finished that most of the flavour will remain in the beer and not get blown out the top with the CO2!

Brewday details:

Length: 25 litres
OG: 1.050
FG: 1.012
ABV: 5%

BeerXml File: Bramble Stout

Bramble Stout

Style: Sweet Stout
Length: 25 litres
Yeast: Dry English Ale (White Labs WLP007)
OG: 1.050
FG: 1.012
ABV: 5.1 %
Colour: 74.4 EBC
Bitterness: 30.7 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Maris Otter (Crisp)	8	3.999	75
Clear Choice Malt (Crisp)	6	0.799	15
Chocolate (Crisp)	1241	0.499	9
Total		5.299

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Challenger	5.9	Leaf	40	60
Challenger	5.9	Leaf	20	15

Comments:

I’m going to be using last week’s WLP007, so need to rack the beer into secondary so I can get at the yeast. Mr. Malty recommends 113ml of slurry, so there will be plenty left. I’ve filled a litre bottle with slurry, from which I’ll take the 113ml I need.

Finished with 26 litres into the FV at 1.048, which is 84% efficiency.

2014-03-09: Down to 1.012, dropped into secondary and down to 18C. Took 8 cans of those blackberries from Tesco, drained of syrup, lightly mashed with the back of a ladle, then gently placed into the FV. Will have a tiny taste every day (thanks to my plentiful supply of pipettes!) until it tastes right.

2014-03-19: Remind me to find a better way of syphoning when there’s lots of bits floating around in my beer… Think I need a big mesh over the end of the syphon, so there’s a bit surface area to help prevent clogging. Upshot being that I had 5 litres left in the FV when I could no longer rack any more into the bottling bucket. So, I have one 19l keg, 2 proper bottles (with 1 carb tab), and one bottle 3/4 filled, then poured into. I’ve also got two plastic bottled that I filled from the 5 litres through a sieve in a funnel, so they’ll undoubtedly be horribly oxygenised in short order… Basically, it was a right pain! The stuff in the keg should be ok, though – was tasting nice, anyway.

Posted in: Beer.
Tagged: Blackberry · Challenger · Fruit · Stout · WLP007

Spring Meltdown (AG#56)

Feb 16th, 2014

by Bryan Robson.

No comments yet

Basically the same recipe as the Winter Meltdown, but without the spices, and with the hops substituted for what I have in the freezer.

I’d read a couple of things about the new Crisp Clear Choice Malt, so when I saw it was available at The Malt Miller I thought I’d give it a go. It’s 10p per kg more than the Crisp Maris Otter, and 20p more than their Flagon, but that only barely comes to an extra quid on the brew, and it will be interesting to see what difference it makes to clarity.

Brewday details:

Length: 23.5 litres
OG: 1.053
FG: 1.012
ABV: 5.4%

BeerXml File: Spring Meltdown

Spring Meltdown

Style: Extra Special/Strong Bitter (English Pale Ale)
Length: 25 litres
Yeast: Dry English Ale (White Labs WLP007)
OG: 1.054
FG: 1.013
ABV: 5.5 %
Colour: 29.8 EBC
Bitterness: 41.0 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Clear Choice Malt (Crisp)	6	5.199	93
Crystal Malt - 60L (Thomas Fawcett)	118	0.289	5
Chocolate Malt	950	0.115	2
Total		5.605

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Target	11	Leaf	20	First Wort
Bobek	3.9	Leaf	35	30
Bramling Cross	6	Leaf	22	15
Goldings, East Kent	5	Leaf	10	5

Comments:

Yeast is a vial of WLP007, and for this recipe Mr. Malty says I need a starter of 2.62 litres (so that’s 262g of DME). Started a little over 24 hours ahead of when I’ll need it.

Alkalinity measured at 199mg/L, so for 35 litres that’s 33ml CRS, 7.5g gypsum, 1.8g epsom salts, 1.8g salt.

Doughed in at 65.5C – which is little lower than I expected with strike water at 76C, a pre-heated mash tun, and grains that had been in the house (except the chocolate, which was in the garage).

I ended up today with 27 litres after the boil, 23.5 litres into the FV, at 1.053, which is 78% efficiency. Yeast and starter are in the fridge with the wort, waiting for the wort to cool, and the starter to warm slightly, to 21C, which is where I’m going to ferment.

2014-02-23: I had to rack it into secondary so I could get the yeast, gravity measured at 1.012. It’s switched fridges to condition at 12C for now, but I intend to drop it down to 4C to finish clearing. Tastes good – I can clearly taste that it’s the same beer as the Winter Meltdown, but the bitterness is more pronounced.

2014-03-26: Now on tap, and tasting really good. Very pleased with this one. There’s a bit of caramel, a fruity, herby note, and a bit of mildly lingering bitterness.

Posted in: Beer.
Tagged: Bitter · Bobek · Bramling Cross · East Kent Goldings · Strong Ale · Target · WLP007

The Grumpy Goat – bottled beers & cheese in Reading

Feb 6th, 2014

by Bryan Robson.

No comments yet

I’m a happy man… I’ve just found a new bottled beer (and cheese!) shop in Reading, called The Grumpy Goat. It’s at 8-9 Harris Arcade, RG1 1DN, and they’re on Twitter @TheGrumpyGoat_ and Facebook (they don’t have a website up and running yet, but it looks like it will be here when they do).

Ok, I brew lots of decent beer (if I say so myself!) at home, but I do still like trying new and interesting stuff. I always begrudge how expensive bottled beer is to get shipped, so hardly ever get anything that way, which means I’m limited to the supermarket selection and the odd bottle from beer festivals.

Today I picked up 5 different bottles of beers I’ve never tried before, including Siren Craft Brew, whose beers I’ve only tried once before, on cask at The Alehouse. The selection is very much to my tastes: plenty of “craft” (whatever that means) hoppyness, and dark-and-chewy, as well as more “normal” beers. They seem to mainly be from local-ish breweries, so there’s West Berks, Loddon, Rebellion, Siren, and Lovibonds (off the top of my head), but do include some from further afield, such as Thornbridge. No foreign beers that I could see, but it’s not the biggest shop so I can understand them focusing on their current selection.

I can see me dropping by every week or so to grab a few bottles… and some cheese, next time, as well!

Posted in: Beer, General.

Bombay IPA (AG#55)

Jan 12th, 2014

by Bryan Robson.

No comments yet

My first beer of 2014 should be along the lines of Thornbridge’s Jaipur. It’s based on this recipe at The Home Brew Forum.

Brewday details:

Length: 25 litres
OG: 1.050
FG: 1.008
ABV: 5.5%

BeerXml File: Bombay IPA

Bombay IPA

Style: English IPA
Length: 25 litres
Yeast: Nottingham (Danstar -)
OG: 1.050
FG: 1.012
ABV: 5.1 %
Colour: 11.2 EBC
Bitterness: 112.9 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Maris Otter (Crisp)	8	5.099	97
Vienna Malt (Weyermann)	6	0.179	3
Total		5.279

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Centennial	10	Leaf	13	75
Chinook	13	Leaf	8	75
Amarillo	11.2	Leaf	6	75
Centennial	10	Leaf	13	45
Chinook	13	Leaf	7	45
Amarillo	11.2	Leaf	6	45
Centennial	10	Leaf	43	Aroma
Chinook	13	Leaf	43	Aroma
Amarillo	11.2	Leaf	32	Aroma

Comments:

Soft water today (for around here!) – must be all the rain we’ve been having recently. Measured the alkalinity at 159mg/L, rather than my normal 230-250mg/L. In the 37 litres of water, the treatment was 27ml CRS, and Gypsum 9.2g, Calcium chloride 4.4g, Epsom Salts 3.8g, Salt 1g.

High efficiency today – 84%, which gave me my target 1.050 and a whole 28 litres in the boiler, then 25 litres into the FV.

2014-01-18: Must be the double dose of yeast! Dropped all the way down to 1.008, which is a healthy 5.5% ABV. Trial jar sample was very cloudy, so I’m tempted to rack it into secondary and add some gelatine finings as it would be nice to get this one bright and clear. Taste is in the Jaipur ball-park, light fruity hoppy aroma, nice hit of bitterness.

2014-01-19: Added 1/2 pack of gelatine (mixed in boiled and cooled water), the dropped it down to 5C, both after racking to secondary.

2014-01-26: Dropped into keg, and bottled about 5 litres, the latter with 15g of sugar. Beautifully bright, so the gelatine has done its job well.

2014-02-13: It’s a good beer; tasty, drinkable. It ain’t Jaipur, though. It’s missing a crispness and bite of hops (though it’s not quite as carbonated as I’d like in the keg – I should try a bottle and see what it’s like there). I can’t even blame a lack of attenuation, given it finished at 1.008. Maybe needs a handful more bittering hops. It is nice and bright, though. Shiny!

2014-02-23: A bit under-carbonated in the bottle, as well. Shame. It’s still a decent beer, it could just use that bit more fizz…

Posted in: Beer.
Tagged: Amarillo · Centennial · Chinook · IPA · Nottingham · Pale Ale

Intergalactic Leftovers (AG#54)

Dec 8th, 2013

by Bryan Robson.

2 comments

Another user-upper, hence the rather random grain bill… Aimed to be an easy-drinker, so aiming for low 4%s.

Brewday details:

Length: 25 litres
OG: 1.043
FG: 1.010
ABV: 4.3%

BeerXml File: Intergalactic Leftovers

Intergalactic Leftovers

Style: Special/Best/Premium Bitter
Length: 25 litres
Yeast:
OG: 1.043
FG: 1.011
ABV: 4.2 %
Colour: 23.8 EBC
Bitterness: 35.1 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Flagon Pale Ale Malt	6	1.599	35
Flagon Pale Ale Malt	6	0.999	22
Bohemian Pilsner (Weyermann)	3	0.699	15
Caramalt (Thomas Fawcett)	30	0.399	9
Melanoidin (Weyermann)	59	0.299	7
Crystal Malt - Dark	300	0.249	5
Lager Malt	4	0.249	5
Munich Malt	18	0.099	2
Total		4.599

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Galaxy	15	Leaf	20	90
Citra	12	Leaf	20	Aroma
Galaxy	15	Leaf	20	Aroma
Galaxy	15	Pellet	20	Dry Hop

Comments:

Hard water again: 245meq/l, so quite a lot of CRS (45ml), and a bit of gypsum in the mash (12g), and 2g of calcium chloride and 4g of Epsom salts in the kettle. I also decided to first-wort the 90m Galaxy addition.

I forgot to include them in the recipe before I exported it, but it’s using US-05 yeast, and there’s the usual protafloc at 15m.

28 litres after the boil @ 1.043, and 25 litres into the FV.

2013-12-22: Finally got it in the keg and 13 bottles (22g priming sugar in 7 litres wort, aiming for 2.2 volumes CO2, after chilling to 5C). Bit of a problematic fermentation, as I hadn’t realised the temperature probe, which should have been duck taped to the side of the FV, had falled off and was sitting immediately below the tube heater. As a result, while the probe may have been enjoying a balmy 18C, the wort was fermenting away very slowing at around 10C. It was about a week into the ferment when I noticed this, by which time it was only down to 1.022. I taped the probe back in place, then gave it a day to see if it had changed. It hadn’t, so I sanitised my paddle and gave the yeast a gentle rouse. Another couple of days later it had dropped down to its final gravity of 1.010. I threw in the dry hoops (20g Galaxy pellets, 5g Chinook pellets, 5g Citra leaf) on Thursday, so it had 3 days of dry-hopping, with the last day being crash cooled down to 5C. It’ll be close, but I’m hoping it will be drinkable (if cloudy) over the xmas break.

2014-02-11: Still drinking it… I’m really happy with this one. There’s a good hoppy bitterness and flavour, but it’s a sessionable strength. It clearly survived it’s 10C excursion, it’s nice, clean flavour.

Posted in: Beer.
Tagged: Citra · Galaxy · IPA · Pale Ale · US-05

Cleaning kegs, and a problem pilsener

Dec 8th, 2013

by Bryan Robson.

No comments yet

Both the pilsenser and the Archers Village have finished, so I had two kegs to clean today. There was an odd taint to the pilsener (it’s not present in the bottles), so I paid particular attention to that keg. It’s had line cleaner, then fresh water, then StarSan through them and the lines.

I don’t know what the problem was with the pils, we decided there was something a bit cidery about it, but since the only cause I’ve seen for that is from the use of sugar and there was none in the keg at all (there was to prime the bottles, of course), then I’m none the wiser.

The Oatmeal Stout now needs dropping into a keg, so we’ll see how that one gets on in the same keg the pils was in. Since the two kegs that have become empty are both my 18l ones rather than one of the 19l ones, I hope I have enough empty bottles for them! Might have to be green glass, or big Hoegaarden bottles rather than normal 500ml brown ones…

Posted in: General.

Oatmeal Stout (AG#53)

Nov 24th, 2013

by Bryan Robson.

No comments yet

Another batch of this – haven’t done it in ages, and it’s certainly stout time of year!

Brewday details:

Length: 25 litres
OG: 1.054
FG: 1.022
ABV: 4.3%

BeerXml File: Oatmeal Stout

Oatmeal Stout

Style: Oatmeal Stout
Length: 25 litres
Yeast: Windsor Yeast (Lallemand -)
OG: 1.057
FG: 1.013
ABV: 5.8 %
Colour: 74.9 EBC
Bitterness: 36.9 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Maris Otter (Crisp)	8	3.999	66
Oats, Flaked	2	0.739	12
Brown Malt (Crisp)	128	0.329	5
Crystal Malt - 60L (Thomas Fawcett)	118	0.329	5
Roasted Barley (Thomas Fawcett)	1200	0.259	4
Barley, Flaked (Thomas Fawcett)	4	0.249	4
Chocolate (Crisp)	1241	0.189	3
Total		6.099

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Bramling Cross	7	Leaf	50	90

Comments:

Hard water today: 234 meq/l. Using the Stout profile on the water treatment calculator at Jim’s, that’s 31ml CRS, 11.1g calcium chloride, and 5.3g salt. The latter two are just added into the boiler, along with the hops (might as well first wort them). I think I might add a little more Bramling Cross as aroma right at the end (flame-out instead of steep).

I was about 200g short of brown malt (I really should keep better records of how much I have of each!), so I upped the chocolate to 300g. Will probably make it a little sweeter, but I like the flavour of chocolate malt so I don’t really care.

I’ve also done a beta glucan rest for 30 minutes, with the oats and the flaked barley, and 10% (i.e. 400g) of the maris otter. I combined this with 3.8l of water, and brought it to around 37C, and left it on the stove. After 30 mins it was about 35C. I turned on the heat and brought it up to 67C, then took it out and added it to the mash tun. The mash temp after all this was about 64.5C.

Added 10g of flame-out Bramling Cross. Ended up with 26 litres in the boiler, 23 into the FV, at 1.054, which is an efficiency of 74%. Now waiting for the Windsor to rehydrate, and then I’ll get it pitched and on its merry way!

2013-12-01: Only down to 1.022, which is barely less than it was a couple of days ago, so I’ve gived in a bit of a stir to try and rouse the yeast.

2014-02-12: Never did drop lower than 1.022, so there’s a fair residual sweetness to it. It’s still a nicely balanced drink, though. Went down very well with my Dad over xmas when they were staying with us.

Posted in: Beer.
Tagged: Bramling Cross · Oatmeal Stout · Stout · Windsor

Winter Meltdown (AG#52)

Nov 3rd, 2013

by Bryan Robson.

No comments yet

A beer that we enjoyed last year when we saw it at the Nag’s Head, so I googled for a recipe.

Brewday details:

Length: 25 litres
OG: 1.054
FG: 1.014
ABV: 5.3%

BeerXml File: Winter Meltdown

Fermentables:

Name	Colour	Amount (kg)	%
Pale Ale (Crisp)	6	5.367	93
Crystal Malt - 60L (Thomas Fawcett)	118	0.288	5
Chocolate Malt	950	0.115	2
Total		5.771

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Kent Golding	4.5	Pellet	49	60
Kent Golding	4.5	Pellet	33	30
Bramling Cross	6	Pellet	22	15
Kent Golding	4.5	Pellet	11	5

Comments:

Second beer of the weekend. So far I’ve managed to drop a rubber washer into the copper when it was coming up to the boil, so I had to drain it to get the washer back…

I had slightly too little East Kent Goldings, so I’ve substituted some Whitbread Goldings Variety in to the 60 minute addition.

The recipe I found calls for ~50g of fresh root ginger to be added to the secondary for 7 days. The Dark Star website describes this one as “cask conditioned with stem ginger and other warming spices to add that distinctive aromatic warmth.”, so I’m tempted to add some more winter spices – cinnamon, cloves, maybe?

The recommendation was for WLP007, but since I wanted WLP002 for yesterday’s brew, and since the Malt Miller was out of stock of WLP007, I’ve gone for WLP002 for this one as well. Will probably give me a slightly drier end product, of course.

2013-11-09: Down to 1.014, so that’s 5.3% ABV, and racked into secondary with 50g stem ginger in syrup, a few bits of cinnamon bark, and a grating of maybe 1/8 nutmeg. Added water to 100ml, then boiled quicky in the microwave, before adding to the secondary. I expect a little more fermentation from the stem ginger syrup. Would be nice to get this one kegged and bottled next weeken, but may not have time if I’m doing the dEVOLVIng…

2013-11-16: Decided to get this one bottled first. 19 litres in a keg, and 12 bottles over. I’d let it condition for the last week at 12C, so BeerSmith told me I needed 10g of sugar to prime the 6 litres to 2 volumes of CO2. Tasting very nice – plenty of ginger and cinnamon, but not over-powering. Don’t think I’m likely to want to drink more than one in an evening, though!

Posted in: Beer.
Tagged: East Kent Goldings · Ginger · Porter · WGV · Winter Ale · WLP002

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