· James Torr · Personal · 1 min read
It’s barrel time!
It’s barrel time! This virgin barrel will need some hot water and clean beers run through it to reduce the oak character before running any sour beers through it.
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Blackberries and wine made by myself from Sussex dornfelder grapes.
Blackberries and wine made by myself from Sussex dornfelder grapes. About to blend these with 2 different portions of my 2018 solera sour. Nearly wrote the dornfelder off as it had quite a musty aroma 4 months ago but that has rounded out and turned into spicy/leathery aromas. Will bottle some of the straight wine and blend the rest 1:3 with the solera.
Beer in the Wild!
Beer in the Wild! Primitive beer v2. This year, our woodland project was simplified somewhat from the previous year. All fuel to heat the brew came from the local woodland, all cooling was done in a stream adjacent to the brewing site, all water was filtered from the stream. We used smoked malt, but only 1/3 of the grain bill, the rest was based on the Red recipe.
A lovely day out in the woods yesterday making a beer heated entirely with stones.
A lovely day out in the woods yesterday making a beer heated entirely with stones. This is I think the fifth time we've brewed in the woods. The first 3 or so times we were direct heating over the flames, only last time my friend suggested we try the old method of using stones. They work like a dream, no nasty soot or smoke to worry about, pretty good temp control. We didn't get up to a rolling boil, but got pretty close to it.
No idea how they got here but it looks like I've got some barley randomly growing in my garden!
No idea how they got here but it looks like I've got some barley randomly growing in my garden! I'm kind of wondering whether to preserve the seeds and sow them in a small patch next year, then do the same till I get enough to malt for a batch of beer. Commercial yield is about 600g/m2, so I'd need 10m2 to even think about it. Anybody got a bit of allotment space free in a few years?!