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This afternoon I was making a small batch of mead, and my mate came round to help, and brought box of lemons from his tree for me. While I was in a brewing mood I whipped up the following: (more a lemon wine than a beer) Made a yeast culture with 5g VIN13 White Wine yeast, about a tbs of white...

Yes, I used just over 1kg of fresh ginger (about 5 big bits) and the star anise were the whole stars. Last time, I used about 750g of fresh ginger and it didn't have much of a bite so this time I decided to up it.

Well, as I said in the original post, all of the flavours are well balanced and to be honest, they are only noticeable if you really look for them. Of course, the overwhelming flavour is of ginger and it is quite feirce too! The spice and lemon only add some kind of clarity to things: they...

So I have just laid down my second batch of ginger beer, my first brew since coming home from the winery. This is a continuation of my first batch which went down so well I had to make some more, the same, immediately. I am looking for a slightly different flavour this time, so I included more...

I once made a few loaves of with a sourdough culture I started with the lees of an IPA brew. The started kicked off really well and was pumping for about a month. It had slowed down a bit to normal starter levels but it still smelled beery and beautiful. I tried some rye breads, some plain...