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Sunday, 23 April 2017

Fermenting : Coopers Gir Kesar (Mango Lager)

The Coopers Gir Kesar (Mango Lager) is brewing after a 4 days in the No-Chill Cube.

I made up a new 1 litre starter with some wort saved from the brewday, from the yeast bank of Safale US-05 as I decanted some into a new vial so I had some better quality yeast banked.

The second vial of yeast looks a lot better than the first on the left. I'm still getting my processes sorted for the Yeast Store and learning as I go.
Still this beer is being fermented using one of the March US-05 vials, just to see if it works.

Ended up with 20 litres into the fermenter at 1.038 SG and after 12 hours or so, we have fermentation taking place, the beer should be around 3.5% approx before adding in the Mango Pulp. Adding a full 850g can of pulp will add about 170g of fermentable sugar so that will not increase the final ABV all that much, which is what I am after, a light fruity summer beer, still not sure if I'll add one or both tins of Mango yet. The current plan is to let the yeast ferment the wort into beer, taste, add one tin of mango, re-taste, leave to ferment out, taste again, then maybe add the other tin.

Wednesday, 19 April 2017

BrewDay : Coopers Gir Kesar (No-Chill)

Tuesday, 18 April 2017

Allotment : The Hop Poles are up!!!

Managed to get down to the allotment to get the hop poles up today, one string per hop again this year. The Target,Challenger and Fuggles are all doing well, but the Goldings has only just broken the ground.

The Broad Beans are doing okay, so they got a watering, and the greenhouse got a weed and a tidy up ready for the chillies to go into them when the frosty nights have left us.

Didn't have a lot of time to do much more, but things are looking better down there now.

Monday, 17 April 2017

Easter Monday BBQ - Smoked Lamb (Leg)

Easter BBQ

Bank Holiday Monday, so time to smoke some meat. As it is Easter Lamb is our meat of choice, 2 legs of lamb about 2kg each. 


  • 2 tbsp Dried Rosemary
  • 1 tbsp Dried Thyme
  • 2 tbsp Course Sea Salt 
  • 1 tbsp Ground Black Pepper 
  • 2 tbsp Garlic Granules
  • 6 peeled Garlic Cloves
Combine all the dried herbs and spices in a bowl and mix well.
Stab each leg of lamb 3 times and push a peeled garlic clove into each hole.
Place in a food bag and add the dried herb/spice mix.
Leave in the fridge overnight.

The Smoke 


Take the Lamb out of the fridge to warm to room temperature while pre-heating the Smoker to 140'C.
Fill water tray with water to help keep the meat moist and temperatures in the smoker even.


Once the smoker is ready place the prepared Lamb on the grates in the centre of the Smoker and smoke for 2 hours.


Once 2 hours is up, turn the Lamb and spritz with Apple Juice.
Add some wood to the coals for flavour (I used --------- )
Smoke for another 1 hour or until the internal temp reaches 70'C
When the internal temp reaches 70'C, place a fresh sprig of mint on some Tin Foil place the Lamb onto the Foil, add a cup of Apple Juice and wrap up the lamb tightly.


Place back on the Grill and continue to cook for another hour.


 Remove from the smoker and rest for 1/2 hour, pull apart in the juices in the tin-foil and serve removing the sprigs of mint.

I was very happy with the outcome of this smoked Lamb, and will be doing this again sometime. It had a great smoke ring to the meat, it was super tender even though it was cooked "Well Done" and the flavours of the Rub where just perfect.

Thursday, 13 April 2017

Yeast : Starter from stored Isotonic sodium chloride solution. #2

Stepped up the starter today from 100ml to 1000ml by making up a wort with 90g Light DME and 900ml of water. Boiled on the stove for 10mins, cooled and added the yeast and wort from the 100ml starter that has been sitting spinning on the stir-plate.
The 100ml starter, smelt like is was doing what it is meant to be doing, it smelt yeasty. Fingers crossed. I'll leave this to do it's work for a few days and see what results I get. I have a beer in the planning stages, so if this works the starter can get pitched into that beer.