· James Torr · Personal · 1 min read
Cats not really helping much with my faux-gruit. 1.050, 15 IBUs Magnum hops (just in case of LAB infection), Muri kveik due to be pitched when down to 32C. 80% pale, 8% aromatic, 8% wheat, 4% carabelge. List of herbs: mugwort, mint, tansy, wild carrot seeds, salad burnet, lovage, wild marjoram, feverfew. All taken from the garden or foraged locally all pretty easy to find in the UK. Phew!
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.
Cheeky haul on the way back from work. Crab apples (for use in a Brett saison) and a nice big parasol mushroom.
Today's haul from the community orchard up at race hill, Brighton. 2hrs picking, 2kg blackberries (for adding to a lambic style beer), 300g elderberries, mugwort, tansy and mint (for a gruit style beer I'll be brewing tomorrow).
Hay and dandelion , or should I say . 57% pils, 21% Vienna, 10% wheat, 7% carabelge, 4% oats, oh and around 400g of hay, presoaked. 6.5kg grains total. EKG bittering 15 IBUs. All non hop plants taken from my garden.