Recent content by Angus MacDonald

Pastuerisation. 10 minutes@100C. Works out to 54PU's rounded up.

Don't know if anyone is still interested but I decided to stop the fermentation at 1.010SG. Rounds out at roughly 5% abv. Sweet with bitter notes to taste but I think it could be a touch sweeter, probably use honey for backsweetening. Nice colour though. Bottled today, pic is just from the...

I'll have to gie it a go to see if I can find any. I'm not adverse to sticking any old yeast to hand in though and seeing how it goes, just because, so I may end up doing that as well lol. Still not looking forward to buying/drinking the Budweiser of Dutch beers just for that pop top bottle...

I personally have never done either with my brews. I usually force carbonisation in bottles after the primary fermentation is over and not worry about second. I make simple stuff and it hasn't hurt what I make so far. However I've read that racking up for secondary when backsweetening can...

Plan on brewing a Scottish 80/- which should roughly round out to about 4.5% abv. Might have to brew something else that'll be lighter to drink as well. A pilsner or blonde may do well. Might even give a wheat beer a go. Means I'll have to buy more Grolsch to drink for the bottles though...

I'll check it out, thanks. I gotta say that the dry lager yeast I sprinkled in started foaming up straight away and I can now visibly see that CO2 is being produced, so it'd be interesting to see how that would work with this.

I'm using the lemon/lime juice to replace the role of hops in this. As well as add flavour of course. It's an experimental recipe I came up with on the fly to use up the ingredients I had to hand before they went stale. I'll have to see how it comes out in a couple of weeks and see how much I...

There wasn't much to the bill tbh, rather minimal really. I didn't have much malt left so I stuck in what I did have. It's enough to be there without being overpowering hopefully. Basically I lumped the malt in some muslin cloth, tied it off and boiled it in the bag with about 2L of water...

It's what I had to hand. I use the pale crystal malt with roasted barley when making Scottish 80/- and this should provide a clean malty flavour. Or atleast that's the hypothesis anyway. Apart from the sugars in the lime/lemon juice and the malt, I also added 2kg of sugar to the mix so there...

That's a relief. Would hate for the compost to get the only decent use of the malt used in this brew.

Good Afternoon folkies. Been a while since I posted on here but I've come across an issue in my fermentation process and I'm seeking comfort and assurance that my fix wont destroy the brew. I'm making a lemon and lime beer that has a light crystal malt base with the OG registering at 1.048...

Ok. Finally got round to bottling. Looking forward to when this one matures.

Ok folks. Here's the finished product. Tastes of blueberries but it's not as sweet as commercial blueberry cider. Apparently I filtered it too well because it's supposed to be sparkling but there was no leftover yeast to give it that oomph when I added sugar lol.

Mine tasted blueberryish so I bottled and carbonated. Letting it mature now for a couple of weeks before I test one. Came out about 6.83% so should be interesting.

Unfortunately I've no room in my freezer just now. Ended up boiling them like I would a jam to deal with any critters and get the juices out. Then I made 4 individual pies and put the rest in the cider. Will have to see how it comes along.