The Hop Addition
Episode 5 - Water Chemistry

Strap in folks this is a long one! This episode we try and break down water chemistry to its key elements. We also review our first beermail from a listener and take another commercial break! P.s we have given up on trying to censor the pods as it basically takes to much time in editing, so please be aware the odd expletive might be present.

The Hop Addition
Episode 4.5 - Wash Your F*cking Hands

If you are feeling a bit overwhelmed by all the information on Covid 19 in the news then maybe don’t listen to this one but we felt we had to have a chat about whats going on as its such a crazy and unprecedented event that is affecting all of us worldwide. Some of it is homebrewing related, a lot of it isn’t but we did this off the cuff and thats what we ended up with, please bear in mind we recorded this on the 17th of March and a lot of things have already changed drastically from that point. Most importantly look after yourselves and take the hint from the title!

p.s I did not edit out swearing in this episode, so not suitable for listening with children around.

The Hop Addition
Episode 4 - Re-Using Yeast

This episode discusses the various methods for harvesting and propagating yeast so you can brew numerous batches from a single yeast pack. We also give a few shout outs to people who have been supporting us during the first few episodes and introduce a new feature The Commercial Break where we each sample and review a commercially available beer.

A smooth creamy moreish stout with a velvety mouthfeel and a nice fruity finish from the London Ale yeast. This was based on the recipe from Brewing Classic Styles.

Batch size: 19 Litres
Brewhouse efficiency: 75%
OG: 1.058
FG: 1.015
IBUs: 35
EBC: 68
ABV: 5.7%


3.45 kg Maris Otter
0.50 kg Oats (Toasted)
0.25 kg Golden Naked Oats
0.22 kg Biscuit Malt
0.22 kg Chocolate Malt
0.17 kg Cara 75
0.17 kg Roasted Barley

Mash @ 67c for 60m


40g EKG 60 minutes


Wyeast 1318 London Ale 3

Ferment at 19c for 2 week

The Hop Addition
Episode 3 - Beer Off - Flavours

In this episode we discuss some common off flavours that you might experience while home-brewing and strategies to avoid them. Let us know what you think of the episode, anything that we could improve or got wrong or any questions that you have from this discussion. If you are listening to this via iTunes etc please subscribe/follow, rate the podcast and/or leave a review if possible.

Table Golden Ale

So, its been a couple of weeks since my last brewday, and the kegs are running a little low as I’ve managed to find some time in my busy schedule to visit the shed on a couple of occasions for a pint or 2 and a video chat with friends and relatives. As such, its time for something a little different…

I’ve been loving lower ABV beers recently, something I can sit and have 3 or 4 pints of and not feel like I’ve been on a session. Todays recipe is as below….

If you listen to the podcast, you’ll know that I’ve moved back to a very simple BIAB setup for my brewing, and I’ve found that with a few stirs I can hit 70% efficiency easily, a value I’m very happy and content with. I’ve been wanting to use up my leaf hops so this is an opportunity to do just that with this brew.

Lets hope that everything comes together and the wife drags herself out of her pit early enough for me to do this brew before the weather closes in and it ends up not happening.

So, first update, I’m out of Jester, so that’s gotta be changed and I’m also low on First Gold so they are gonna be saved for a Boondoggle Clone later on this month. I’m gonna use Challenger to bitter and then use up my Olicana leaf hops. In the meantime here’s a picture of my brew buddy helping me just after mash in lol

Ozzy about to Mash in, love my little brew buddy!
The brewing setup…

The Hop Addition
Episode 2 - All about them hops

This episodes explores the wide and wonderful topic of hops in beer, why we use them, how we use them and which hops we personally love to brew with.

What are they?

A closed transfer is a transfer of beer from the fermenter (primary or secondary) to the serving or aging vessel via a closed circuit avoiding oxygen during the transfer. Closed transfers are used as oxygenated beer isnt nice. It takes on an overly sweet and darker character which isnt great in all beers.

My closed transfer system is pretty standard, check the video below.

Apologies for the poor camera work, but you’ll get the idea.

One important thing to remember when using this system is to monitor the volume transferred, especially if using the spunding valve, as they really don’t like having liquid in them. With a standard Cornelius keg, I tend to stop after 18.5L to be safe, but if you get one of the newer valves from kegland, they can be used for liquid or gas, so if you mess up its not the end of the world, a quick rinse and you should be good.

Lemme know any comments below, any tips to improve or anything you think I could do differently.