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The new mash tun drains like a dream, with very little dead space (liquid left behind). Next up: a test mash

Rodney (my new mash tun) is all set up on Beersmith, ready for the test mash tomorrow. Testing efficiency, temp loss etc. Excited!

Mash tun tested, some valuable lessons learnt. Need to do a proper mash/brew to test efficiency though.

Bottled the session ipa yesterday. Great colour! Looking forward to this one in the next month or so.

Perfectly clear and drinking beautifully: crisp, clean, slight hop bite. My pilsner is better than I'd hoped.

Came up with a great idea last night. Brewing in December...

Possibly my favorite beer I've brewed to date. Session ipa with oats and rye. Just over 4%. Very happy

Oops, now with picture

You know you love brewing when you start the day reading about biotransformation and hop oils. Fascinating stuff! Thanks Scott Janish!

Finally testing out the mash tun this Saturday with an interesting twist on an amber ale. Can't wait!

And the time has come to get the breweries signed up for #CTFOB. Any new breweries you would like to see this year?

Latest experimental beer bottled: whisky salted caramel imperial amber ale/wee heavy hybrid. Tasting interesting

Great day of brewing with Paul Gerber for our Duvel clone that we'll do some MCC experiments on. Interesting times ahead!

Coming soon to a Festival of Beer near you! The Little Wolf/Boldhurst Brewing collab. #ctfob

Bottled the Duvel clone today brewed with Paul Gerber. Split between 2 crown caps and cork. Damn excited to taste this one!

50th celebration English pale ale/session ipa conditioning nicely, and blonde is dry hopping for #restfest Restless River. Love Summer!

Second infection in 3 years of brewing. Malt had been milled a while back, and got hops from someone else. Lesson learnt: only fresh.

Summer Fest is a day away! Cape Town beer community, please spread the message far and wide! quicket.co.za/events/25718-s…

Great brew day yesterday, brewing two massive beers: a RIS (OG 1.154) and a barley wine (OG 1.124). Happily fermenting away!

It's official! The barley wine we brewed last week is on 11.7%, and the imperial stout is 14.1%. Perfect. Now for aging...