About

This started with a kit from a hardware store and a very average stout. A few years and many batches later the kitchen has a grain mill in it, the balcony has a fermentation fridge, and there is a notebook that nobody else can read.

The site is that notebook, cleaned up a little. Recipes are scaled for about 20 litres into the fermenter. Numbers come from my own equipment: a 30-litre kettle, a mash tun made from a picnic cooler and a hydrometer that has survived two falls so far. Your efficiency will differ.

How I brew

• All-grain, single infusion mash, fly sparge when I have the patience.
• Temperature-controlled fermentation. The fridge made more difference than any piece of equipment.
• Kegging for most beers, bottles for anything that needs to age.

Nothing here is sponsored, and there is no newsletter.