| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 3/26/2025 |  English Ale |
British Strong Ale | 6.5 % | 17 Liter(s) | |
| 2/21/2025 |  Dark Mild |
Dark Mild | 124.7 % | 17 Liter(s) | |
| 2/21/2025 |  Hefeweizen |
Weissbier | 5957.9 % | 17 Liter(s) | |
| 2/21/2025 |  Epiphany Tripel |
Belgian Tripel | 8.0 % | 17 Liter(s) | |
| 11/1/2024 |  Fullers 1845 V2 |
Strong Bitter | 5.3 % | 18 Liter(s) | |
| 11/1/2024 |  Chimay Gold |
Belgian Blond Ale | 6.9 % | 19 Liter(s) | |
| 8/26/2024 |  Abbot ale |
Best Bitter | 4.3 % | 18 Liter(s) | |
| 8/25/2024 | Czech Pilsner V4 |
Czech Pale Lager | 4.8 % | 17 Liter(s) | |
| 6/24/2024 | English Porter |
English Porter | 0.0 % | 23 Liter(s) | |
| 6/24/2024 |  Strata Nevada Pale Ale |
American Pale Ale | 0.0 % | 19 Liter(s) | |
| Date Added | Name | Style | ABV | Amount |
DaveRussell
10 months ago
rew No.49Rate: 0/10 ABV: 7.3%Yeast: Lallemand Belle SaisonAttenuation: 86–94%My attenuation: 90%Yeast aroma: Citrus, pepperIBU: 28 Ferment: 20–35?C (Ideally)Recipe: OG: 1040 FG: 1005 ABV: 4.6%Achieved: OG: 1062 FG: 1006 ABV: 7.3%Notes: – Hallertau Magnum bittering. Hallertauer Blanc aroma. – Added 10g orange peel my addition. – Took 2 week to ferment out. Do again...
