Eamon and I have tasted it a few times and we’re pretty much in agreement;
Smithwicks have done quite well in making a simple, yet robust and pleasant pale ale.

The advertising literature makes a big deal about the beer being full of 100% Amarillo hops, and it is a nicely hopped beer. I’m not usually a fan of pale ale but this one may have changed my mind a little. It’s by no means an exceptional or stellar beer but it’s a very nice entry into the market and it typifies pale ale.

The beer is clear with a yellow to orange colour though the head retention and formation seems poor.
The smell is a simple pale ale smell with mild vanilla, banana, custard and biscuit/cookie/bread notes.
The taste is smooth, a little tangy and there is a definite biscuit taste. The aftertaste is very low on the bitter with a lasting hop/citrus tang.

I would definitely suggest that you try this beer. If you’re in Donegal Town you can get a pint of this beer in Dom’s Pier One

Happy Arthur’s Day.

Like if you liked, and reshare the video or this post if you loved the video.
Thank you all for watching.

What made me most nervous when I started out was hearing about a “stuck fermentation” which is when the fermentation doesn’t kick off properly, and likely will never kick off.

When this happens you either have to get more yeast and some yeast nutrient or you have to call it quits and wash 20-50 euros worth of ingredients down the drain. And I’m not really interested in doing either.

So after a couple of hours of research online (During my first brew) I figured out that you have to wait at least 24 hours before deciding if the fermentation is stuck. I also learned that there are a few different signs of Positive fermentation and I thought I’d detail them in this video for all the newbies like me.

Just a quick recap of the video in case you didn’t glean the pertinent information:

1. Bubbling in the airlock – This is the most positive sign
2. Foam accumulating on top of the beer – The yeast is working it’s magic
3. A dark ring called the krausen appearing – This is more a sign of quality fermentation than a sign of strong fermentation.

As always, keep it below 30 degrees C and happy brewing.

I’ve often thought about vlogging and video work, so I figured there was no time like the present. I am already brewing beer, so I have a subject matter close to my heart that I can take a few extra minutes to get a little footage of the process. I’ve got several ideas for strands or different shows on the channel, so keep an eye out for those in the coming weeks.

Comment, like, subscribe and favourite. All these things help me get more of the four things I just mentioned which helps me grow the channel.

Here’s the video.

And to any of the new people that have come to this website from the youtube channel: Welcome! There is much beer brewing and beer tasting to come.

Well, here’s a picture, then I’ll explain.

That foam is called the Kräusen and having it exit the top of the fermentation vessel is called a blow out. It’s kind of a double edged sword seeing this happen;

The beer is fermenting aggressively, which is awesome. However, we will be losing a small amount of beer, and possibly flavour [etc] from the brew. Also a possible loss of head retention when we move on to bottling.

The other problem this brew had was a misplaced O-ring around the tap which lead to a tiny leak that would have grown over time, but I managed to seal that up fairly easily.

I love watching science happen, and learning more about the brewing process. There is no such thing as “experiment failure”. Every result is a result, and despite how bad this may look, it’s totally fine. Just interesting.

However today I’m going to give it a little more depth.

The brewing was incredibly easy, throughout. Even when I was worried about contamination, and airlock bubbling speed the processes remained idiot proof. The reason that using the kit was so easy is because the kit (and the brew cans) remove the hard parts of making beer. Namely making the wort, catching wild yeast, etc. It would be hard to make it simpler.

After one week in the bottles the beer was pretty bad. It wasn’t carbonated at all, it was still cloudy, and it was a little panic inducing. The great reassurance of the internet let me know that this was totally normal, and that I should leave the beer longer. Patience is key in this whole process.

Continue after the jump for the conclusion, and info on the next brew.

When the second week came around I had chilled the bottle overnight and put some glasses in the freezer. The beer was much clearer, though not totally clear, and it tasted good. It was nothing spectacular but it was a solid, well rounded, tasty beer.

The third week came and I had decided that it was time for a large scale test: A party. Eamon and I headed up to Letterkenny to have a bit of a bash with Sin, Frank, Kev and Red [All of whom I'm sure have been pictured on this blog before] Adam was working the next day, but partook of one beer anyway.

The beer had clarified very well and most of the bottles were at optimum carbonation. The group had not been expecting anything outstanding but everyone seemed pleasantly surprised. Adam proclaimed it generic, but that wasn’t a mark against it. One or two of the bottles remained stubbornly cloudy and there was a bottle which could have been mistaken for sugar water.

Overall the beer impressed but only because it was being judged as a home brew. It didn’t come up to the standards of mass produced lager, but isn’t that the point?

We’re doing it cheaper, faster, easier and way more by the seat of our pants than mass production is. I wasn’t trying to make something that was perfect, I was just trying to make something that was good. And in that regard it is perfect.

Just a little news about that picture above the fold: That’s going to be the basis of my second batch of beer, which I ordered today. My first brew was a very solid proof of concept. Everything was a success, and I hope to have many more successes in the future.

Visit The Coopers Website for more information on home brewing and visit Home Brew West to buy home brewing supplies..

Oh by the way, I’m not affiliated with coopers, or home brew west. I just think that they make good products and I always encourage people to learn new skills.

It could stand to be clearer, and fizzier, but I’ll be damned if it isn’t beer.
Kinda strong too.

If you’ve got a few weeks to spare and 90 euros get yourself a starter kit.

Not any more! I ordered a brewing kit from Home Brew West on Wednesday afternoon and it arrived by courier this morning. The above link will take you to the kit that I bought and it really does contain everything you need. Brewing sugar, malt extract, bucket, airlock, the whole nine yards. 40 Screw top bottles and an easy bottling mechanism come with the kit so you really are covered from start to finish.

All you need to provide is water and time. I’m starting out with a standard Lager this time, but I’m really looking forward to brewing some stouts and ales.

Doesn’t it look grand? The fermentation should start in earnest any time between now and tomorrow and the final brew will be ready for bottling in 6-10 days. See you then.

Oh! Home Brew West takes laser cards. How cool is that?!

So this week we have a few things I’ve picked up, and pictures from Kage’s birthday party. Which was a blowout affair, so enjoy!

To the pub!

[Insert Fun St. Patrick's Pictures here]

Yes the beer is green, and it wasn’t that bad.

Two more images after the jump.

http://brewbakers1.com/ Great place.