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Watch this space….

mQThT

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Can it really be a whole year since we last updated The Boxshed Brewery website? Pretty unforgivable perhaps, but actually in such a fast-moving world it can sometimes be pleasant to take time out from writing about daily life to sit down with a pint or six and just enjoy it!

Many seasonal brews later, it’s April 2011 and life in the Boxshed is much the same as it was this time last year. It’s Dark Ale time once again in the brewery, while milds, porters and stouts are also fobbing away at my local. None of this beer is going to mash or drink itself – time to get back to black.

We’ll be posting some more updates soon enough, beginning with the outcome of this dry Suffolk stout, currently conditioning in the shade during a surprisingly hot and sunny East Anglian spring. In the meantime, get out in the sunshine yourself, visit your local community pub and check out the dark stuff coming onto taps and stillage.

It’s probably your round…

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Life’s been a whirlwind over the last month or so, but on the brewing front it’s all been about creating an interesting stout.

A test brew and full-on firkin-size brewday culminated in a complex stout which we’re fortunate enough to have on tap at a local ale fest.

The Dark Ale Days festival at The White Horse pub in Edwardstone, Suffolk opens in around an hour’s time at midday Friday 30 April, and runs until Monday afternoon. There are bands every day providing a suitable soundtrack to complement a selection of over 30 milds, porters and stouts from far and wide, including one brew from the Boxshed.

The as-yet-untapped Penny Black Suffolk Stout features eight types of grain as well as three hop varieties grown at the Boxshed. It tasted pretty good in testing and direct from the fermenter, but of course we actually have no idea how it will arrive in the glass. Fingers crossed and many thanks all the fine people at The White Horse and attached Mill Green Brewery who will be working their ale-drenched socks off all weekend serving up all that dark stuff.

See you there?

More details on the brew itself another time.



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…but in the meantime, there’s cider to be made!



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I’m sorry Tim – I’ve been so busy with one thing or another, that I neglected your beer during fermentation, and despite moving it to a secondary, I seem to have cocked it up entirely.

From John Palmer:

“When a yeast cell dies, it ruptures – releasing several off-flavors into the beer. When you have a large yeast mass on the bottom of the fermenter, you have a large potential for off-flavors due to autolysis. If this ever happens to you, you will know it… …at a minimum, a beer that has experienced autolysis will have a burnt rubber taste and smell and will probably be undrinkable. At worst it will be unapproachable.”

Bugger, bugger, bugger.

We’ll brew it again.

One fermenter seemed more badly affected than the other, so I’ve kegged up the better batch with some spray malt priming, more out of sentimental hope than anything else. The rest has sadly gone down the drain.

This is a bit of a blow, because it’s the first ever batch – even from the days of kits – that has been ditched. Too much work and no time at the weekends to look after brews – what’s the world coming to?

Silenus! Why have you forsaken us?

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