Furloughed Day 7 – Mostly gardening, except…

Fence painted, front hedge trimmed, strimmer mended, strimming done and the garden waste bin put out. So very little brewing today. But I've ramped up the temperature in the fermenting fridge to 25°C for the Belgian experiment and hooked up the new gas bottle. Both the Victorian IPA and Kentucky Common have been sampled and … Continue reading Furloughed Day 7 – Mostly gardening, except…

Furloughed Day 6 – Wine, sulphur and gas

A quick check of the Belgian experiment revealed that the lovely honey smell had been replaced by a sulphur fart smell. I'm not worried, some yeasts love to drop their guts, and it was such an overpitch that it's highly unlikely to be down to stress, especially as the temp is well within both yeasts … Continue reading Furloughed Day 6 – Wine, sulphur and gas

Furloughed Day 5 – A Huge Ever Growing Pulsating Brain That Rules from the Centre of the Brewfridge

Sprang out of bed nice and early (ok, that's a lie, I couldn't sleep so decided to force myself out of bed for an espresso) and skipped to the garage with a spring in my step to check on the Belgian experiment. As soon as I opened the garage door and noticed a pool of … Continue reading Furloughed Day 5 – A Huge Ever Growing Pulsating Brain That Rules from the Centre of the Brewfridge

Furloughed Day 3 – What’s that in your kegerator, I thought you had moved over to Corny kegs?

Brimming with confidence that I had finally solved my beer dispense issues (I hate bottling and was frustrated with the unpredictability of King Kegs and the S30 bottles) and after my Kegerator build and successful first beer served that way, I confidently ordered two more Corny kegs, another tap, secondary regulator and tubing. After all, … Continue reading Furloughed Day 3 – What’s that in your kegerator, I thought you had moved over to Corny kegs?

Furloughed Day 2 – Wye Valley yeast recovery, and ‘I wonder if the WOW’s started yet?’

I wonder if the WOW's started yet? If you were reading yesterdays post, you might have wondered why, if we are making 1 gallon of wine, we don't top up the demijohn with water at the beginning of fermentation. Take a look at the wine this morning, about 12 - 18 hours after starting it … Continue reading Furloughed Day 2 – Wye Valley yeast recovery, and ‘I wonder if the WOW’s started yet?’