Even if I include some special batches (that didn’t make it to the website) I realize I haven’t brewed for a year and even longer than a year if those special brews are not being counted which is a bit insane. But I’m happy to be back again, especially with this Christmas themed porter! There’s
Third time in a row and the Czech pilsner train keeps going! I’m doing all these Czech pilsners because I want to make myself a great pilsner for my upcoming wedding. That’s right, I’m getting married and of course I need to bring my own beer to my own wedding! So I’ve been testing and
In Batch 60 I said I wanted to try this recipe again and I didn’t wait any further than the very next batch. This time it turned out tasty! As mentioned in my previous post, I wasn’t happy with the amount of alcohol and this time it was on spot creating much more pleasant taste of
Batch number 60 and why not celebrate it with a classic – Czech Pilsner. I made this recipe myself and I tried to stay true to how a Czech Pilsner should be, bitter, malty and a bit floral. Brewing this beer went really well, at least I thought so. I started off with crushing the
Yes this was my very first dark lager and it only took me 58 batches before doing it, but who counts, right? I was thinking what I should do for Christmas, continue with the tradition of making a lighter porter (stroll porter) like I always do, or make something new I’ve never tested before. While
First beer with blackcurrant and of course it’s in a berliner weisse recipe. When I decided to do this beer I wanted to keep the “regular” berliner weisse recipe and just add gooseberry and blackcurrant, just like I did in Batch 52 with raspberry. Both the gooseberry and blackcurrant was picked by hand and that
Christmas porter is back! I’ve done this recipe before (Batch 33) and my memory was telling me that this beer was a lot better than it turned out this time, so I’m thinking I messed up somehow. It’s a shame because reading my old notes I can tell I liked it very much. I did
A clone of Mohawks recipe ‘Export 1937 Imperial Brown Stout’ which is based on a traditional recipe from London and I’ll quote Mohawks own words for this beer on the app Untappd: “Despite the name, this beer is definitely black.” and I totally agree, there’s no way this beer was ever gonna be brown as
My very first New England IPA which didn’t turn out very hazy, how disappointing. Not only did the beer not become hazy enough, it was a bit too boozy and there’s an explanation for it. I’ve struggled with efficiency (amount of sugar you’re able to extract from the grain) for a long time and this
Clone recipe from Gustav Lindh which didn’t turn out like I’d hoped. I wanted to try another modern take for a lager and Gustav Lindh is a great brewer who often shares his recipes which is really kind. This recipe caught my eyes and I was looking forward to try it out but I’ve to
