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Despite fermenting at about 26C for the first few days, this turned out great. The added fruitiness is a nice bonus.

Massive copyright violation, but made these for the Pale Ale I brewed for a friend's bachelor party (he's a massive Simpson's fan)

Bottled yesterday, finished at 1.006 for a 6% beer. Looking forward to tasting it in 2 weeks time...

I wanted make a South African brown ale, using some of our hops. I'm not sure how widely available they are, but any South Africans reading this should be able to get hold of them fairly easily. Grain: 3.65kg Pale Malt 1kg Caramel/Crystal Malt (150EBC) 0.15kg Chocolate Malt (900EBC) Mash at...

This thing ferments like a beast! Down from 1.053 to 1.007 in 2 days, madness (doesn't hurt that it's 25C here at the moment) Out of interest, why does this beer ferment so well? (it's better than the 8 other brews I've done in the past). Is it purely a function of mash temp, or does grain...

Yeah, I kinda figured it could be inferred ;)

This placed 2nd (out of about 30) at our local homebrew competition on Wednesday :D

It's actually a little (very, very little) under-carbed, IMO. I aimed for 2.0, but I think I was closer to 1.8/9. A possible reason for the way it looks is I had a really bad pour, mainly so I could get a good look at the head ;)

This is good, like really really good

After 3 weeks in the bottle:

I watch it like I watch Top Gear. It's not going to teach you a whole bunch about cars, or brewing, it's mostly entertainment. Having said that, both the Brew Dog guys and the Top Gear guys are "fairly" knowledgeable, so you might pick up something for free along the way.

When I've dry hopped, I've filtered the beer through a stocking before bottling. Cheap, and works like a charm. Went from this: To this:

Made this over the weekend. Took absolutely ages for the syrup to go from 100C to ~143C. Eventually had to stick a lid over the pot to get the temp up. Once it did get there it was pretty dark, but still smelled good, so we chucked it in. Looking forward to seeing how it turns out.

Right, got my DAP, candy thermometer arrives tomorrow, beer ingredients the day after that. Brewing this on Saturday, very keen to see how it works out.

And here it is, looking (and tasting) awesome: I changed the recipe slightly by dry hopping 25g of Centennial (what I had in the freezer) at 14 days. Gave it the hoppy aroma I was looking for.

After 2 weeks in the fermenter, will bottle on Friday (gonna need to filter this one). It's tasting awesome though.

Brewed this yesterday. OG was a low (1.051) but I'm still working out my efficiencies, so not too phased. Bubbling away happily now...