Fairwater Brewery

Bramble Stout (AG#57)

Feb 23rd, 2014

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.

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:
ABV:

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.

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

dEVOLVIng (AG#51)

Nov 2nd, 2013

by Bryan Robson.

No comments yet

Same recipe as AG#41.

Brewday details:

Length: 30 litres
OG: 1.042
FG: 1.010
ABV: 4.2%

BeerXml File: Evolvi Celebration Ale

Evolvi Celebration Ale

Style: Northern English Brown Ale
Length: 30 litres
Yeast: English Ale (White Labs WLP002)
OG: 1.045
FG: 1.014
ABV: 4.1 %
Colour: 38.4 EBC
Bitterness: 30.2 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Maris Otter (Crisp)	8	4.999	87
Caramalt (Thomas Fawcett)	30	0.299	5
Crystal Malt - 60L (Thomas Fawcett)	118	0.299	5
Chocolate (Crisp)	1241	0.174	3
Total		5.774

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Challenger	5.9	Leaf	15	First Wort
Progress	6.25	Leaf	15	First Wort
Challenger	5.9	Leaf	15	30
Progress	6.25	Leaf	15	30
Challenger	5.9	Leaf	20	Aroma
Progress	6.25	Leaf	20	Aroma

Comments:

Two brews in one weekend – this today, and a recipe that’s apparently close to Dark Star’s Winter Meltdown (a beer that my wife really enjoyed last year). Slight substitution to the recipe, in that I added 5g of Target at the 30 minute addition as I didn’t have quite enough Progress.

I only began the yeast starter this afternoon as I didn’t have enough DME so had to pop out to my local homebrew shop to get some. Since I’m brewing tomorrow as well as today, I wanted to use the same wet yeast for both brews, so I’m having to make around 8 litres of starter. Bit touch-and-go if today’s will be ready, but tomorrow’s certainly will! Worst case is that I end up under-pitching, but I should be able to give it at least 8 hours in the starter, so I may be ok.

Dropped into the FV at 27C, with 36 litres post-boil at 1.040, so (as ever!), a little more volume at a little lower gravity. Will leave overnight for the yeast starter to get going properly.

2013-11-09: Down to 1.010, which is 4.2% ABV. Dropped it into secondary, and started cooling it (just to 18C for now, after a ferment at 21C), aiming to get it crash cooled by the end of this week, and hopefully get it bottled up next weekend. Looking and tasting good at this stage.

2013-11-24: Bit later than intended, but now bottled, with 60g of priming sugar in 30 litres of beer. I ran out of 500ml bottles, so I ended up with 46 x 500ml, and 15 x 330ml, with a bonus 5 litres in a mini-keg with 3 carb drops!

Posted in: Beer.
Tagged: Challenger · Progress · Ruby Ale · WLP002

Old Tom (AG#50)

Sep 7th, 2013

by Bryan Robson.

No comments yet

My 50th All-Grain brew! So something special is in order… A strong old classic from BYOBRA, though I didn’t have quite enough crystal so made the last bit up with pale crystal. Not that I could tell the difference in colour by looking at the grains… I intend to let this age for a good while in a pressure barrel before I bottle it.

Brewday details:

Length: 23 litres
OG: 1.076
FG:
ABV:

BeerXml File: Old Tom

Old Tom

Style: English Barleywine
Length: 23 litres
Yeast: Dry English Ale (White Labs WLP007)
OG: 1.084
FG: 1.014
ABV: 9.2 %
Colour: 43.3 EBC
Bitterness: 50.2 IBUs

Fermentables:

Name	Colour	Amount (kg)	%
Pale Ale (Crisp)	6	6.579	84
Caster Sugar	0	0.549	7
Crystal Malt - 60L (Thomas Fawcett)	118	0.439	6
Chocolate Malt	950	0.184	2
Caramel/Crystal Malt - 40L	79	0.109	1
Total		7.864

Hops:

Name	Alpha	Form	Amount (g)	Time (mins)
Whitbread Golding Variety (WGV)	7.64	Leaf	43	90
Goldings, East Kent	5	Leaf	28	90
Goldings, East Kent	5	Leaf	23	10

Comments:

Hard water today – alkalinity measured at 222mg/l. Using the Porter profile on the water treatment calculator gives me additions of 28.5ml CRS, 5.7g calcium chloride, 0.65g epsom salts, 7.8g salt.

I’m using the WLP007 slurry that’s been sitting in my fridge since I brewed the White Shield. Mr. Malty reckons I need about 326ml of slurry for this, or 180ml of thick slurry. Looking at the bottle in the fridge, I’ve easily got this much, but a bit of over-pitching won’t hurt.

Ended up with 23 litres at 1.076 in the FV, which is more wort at a lower strength than aimed for (again!) and while I forgot to measure the post-boil volume, I can assume 2-3 litres loss to the hops and deadspace, so calculating back that’s 74-77% efficiency, which is fine. I do keep getting lower OG and more volume, so I need to edge the rate of evaporation down another notch in BeerSmith2.

2013-09-13: Down to 1.018, which is 7.7%. It should have a little further to go…

2013-09-26: And now we’re at 1.016, which gives 7.9%. This is probably it, so I should get it racked into a conditioning tank (which I was thinking of using one of my now obsolete pressure barrels for) to give it a nice long age before bottling.

2013-10-26: Well, it’s now vinegar. That’s a real pity… And for some reason, it’s back up to 1.019…

Posted in: Beer.
Tagged: Goldings · Old Ale · WGV · WLP007

Fairwater Brewery

Bramble Stout (AG#57)

Bramble Stout

Spring Meltdown (AG#56)

Spring Meltdown

The Grumpy Goat – bottled beers & cheese in Reading

Bombay IPA (AG#55)

Bombay IPA

Intergalactic Leftovers (AG#54)

Intergalactic Leftovers

Cleaning kegs, and a problem pilsener

Oatmeal Stout (AG#53)

Oatmeal Stout

Winter Meltdown (AG#52)

Dark Star Winter Meltdown

dEVOLVIng (AG#51)

Evolvi Celebration Ale

Old Tom (AG#50)

Old Tom

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Bramble Stout

Spring Meltdown

Bombay IPA

Intergalactic Leftovers

Oatmeal Stout

Dark Star Winter Meltdown

Evolvi Celebration Ale

Old Tom

cookies

search

tags

categories

articles

blogs

faqs

forums

homebrewers

organisations

recipes

shopping

software

recent posts

admin

calendar