Brewing!

The staple of any Architects diet. Beer! Best when brewed to your perfect taste for light supping and evening refreshment.

The past six months have seen a number of brews, each one using different ingredients, lengths of fermentation time and temperature (insulation in this house is rubbish).

I started with a cheap "Youngs Lager" Kit and table sugar which, at 12%, was rather strong and harsh. Then a dodgy experiment using Raspberry syrup which ended in a 14% rocket fuel type drink. 

Since then I have moved onto a delicious Magnum Pear Cider, a Coopers European Pilsner and I'm currently brewing a funky smelling Coopers Canadian Blonde. 

If I've learnt anything it's that I can't get the timing right from keg to bottle and my brews are inevitably flat. Even with extra priming sugar they just seem to fail. Next brew I shall bottle them much earlier, using the initial fermenting sugar to prime.

Failing that, just drink from the keg (seemed 100x better in all brews).

First lager and rocket fuel brewing.

Label for the latest Pilsner

Fantastic stuff!

Pear Cider bottled up.