Making another gallon batch of beer – this time an English-style brown ale. The barley itself is flecked with quite dark grains, and the hops are added mostly towards the beginning of the boil, for a more bitter taste. The fermentation on this one got going quite quickly, and is already fairly vigorous.
Archive for 8 Feb ’14
- Rapidly cooling the wort after the boil
- Rapid fermentation
This is the first time I’ve tried adding extras while making some bread. This loaf has a generous helping from a 4 seed mix – pumpkin seeds, sunflower seeds, sesame seeds and golden linseeds. The sesame seeds dominate the taste, but it makes the bread a lot more interesting.