Ledger · complete
Batches
Every batch written up for this kitchen, newest at the top. The first one worth typing out is from 21 April 2024; the pages before that are three years of half-legible pencil and one scorched corner.
- B-05Bottling
Bottling day: priming, patience and the neighbours
How a bottling afternoon actually runs, why the priming sugar gets weighed rather than scooped, and what happens when the bag goes up the stairs on a Friday.
- OG
- 1.040
- FG
- 1.008
- ABV
- 4.2 %
- Mash
- 66 °C
- Cellar
- 15 °C
- Volume
- 19 L
- B-04Faults
Four batches that went wrong, and what each one cost
An infection, a stuck sparge, a stalled ferment and a crate of gushing bottles: the four failures that changed how this kitchen brews, written out in full.
- OG
- 1.052
- FG
- 1.010
- ABV
- 5.5 %
- Mash
- 65 °C
- Cellar
- 11 °C
- Volume
- 19 L
- B-03Fermentation
Fermenting to cellar temperature instead of a thermostat
The cellar under the garage runs from eight degrees in February to eighteen in August. Matching the beer to the month beats fighting the season with a fridge.
- OG
- 1.044
- FG
- 1.010
- ABV
- 4.5 %
- Mash
- 67 °C
- Cellar
- 8 °C
- Volume
- 20 L
- B-02Ingredients
Barley from forty minutes west, hops behind the garage
Where the grain and hops in these batches come from: a farm out towards Žemaitija, two bines on a wire, and what local ingredients cost you in consistency.
- OG
- 1.048
- FG
- 1.008
- ABV
- 5.3 %
- Mash
- 64 °C
- Cellar
- 14 °C
- Volume
- 21 L
- B-01Brew day
A brew day in a kitchen with one working hob
How a twenty-litre brew day actually runs in a small flat: kettle headroom, what the hob can and cannot do, and where the mash quietly loses heat.
- OG
- 1.044
- FG
- 1.010
- ABV
- 4.5 %
- Mash
- 67 °C
- Cellar
- 11 °C
- Volume
- 20 L
Entries are not rewritten once they are in. Where a later batch contradicts an earlier one, both stay on the page and the later one says which reading it replaces — the reasoning is in the notes on how the log works.