Given my travails with infection over the past year, I guess the short answer is most of the ones I've buggered up in 2011 but there's more to it than that.
During my home brewing odyssey I've developed a love of stouts partly, it has to be said, because they appear to be the only beer I can't ruin. I think a lot of it has to do with the water here in East Kent which suits stouts perfectly; when I was doing water chemistry (which I can't be bothered with until I've sorted out my infection woes) I barely had to change my liquor at all.
I've been inspired by Bristol Brew Co's 12 stouts of Christmas (none of which I've tried) and it has occurred to me that it could end up like the shrimp scene from Forrest Gump; Oatmeal Stout, Toasted Oatmeal Stout, Imperial Stout, Coffee Stout, Vanilla Stout, Bourbon Stout, Vanilla Bourbon Stout, Coffee Vanilla Bourbon Stout.... und so weiter.
So Coffee and Vanilla (separate) stouts are on the menu for next year and I might get round to ageing some on oak chips soaked in bourbon.
I'll also be revisiting the Red Spider Rye and #IPADay recipes as I think these are cracking recipes I never got to drink because of my dirty downpipe (ooh matron). One thing I'll probably not be doing is bottling much. I'm fed up with it; it is a complete ball ache and I love my cornies too much.
Extract Lambic Tasting (Plus Peaches) - [image: Drinking malt-extract-based lambic outside.] Over my first 10 years of brewing "lambic-inspired" pale sours, I found that the more authentic my proc...
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