Got some more digging done today before the rain stopped everything. Was quite happy to see that the Marco Garlic that was planted at the end of last month was already shooting above ground. No sign of the Elephant Garlic as yet though.
The climbing beans are still not ready to pull up as I am collecting the seed from what is left growing on the plants. The weeds are taking over that section of the plot and I am now dreading the time when I have to dig it all over, but at least next year I'm dividing that area into two sections to hopefully make things a bit easier.
Talking of which, on another part of plot 120, where the broad beans and beetroot grew this year, I'm also sectioning up this area to make things better next year coping with the weeds. Still have to harvest some more beetroot from this area, but I took to the spade and fork and sorted half of it out.
Took loads of hardwood cuttings from the blackcurrant and Jostaberry bushes, about 10 of each and planted them where the courgettes,squashes and pumpkins where growing as this section has now been cleared of plants.
So that's all the courgettes and butter-nut squashes done for this year, there's still one pumpkin hanging on in there.
The sweet peppers and chillies are still fruiting but it won't be long now before there are finished for the year, the one's that are left I will pick next week maybe and then one or two of the plants I'll try and over winter. The rest will hit the compost heap.
Still loads to do, mostly tidying up and getting ready for the new year of growing.
Welcome!!! Just my personal Blog relating to general stuff I'm into and do, mostly Beer and Wine making along with what we get up to on the Allotment
Tuesday, 7 October 2014
Friday, 3 October 2014
Bottled : Fat Rabbit IPA
After a total fermentation time of 15 days the Fat Rabbit IPA is now in bottles, 42 500ml bottles all nice and full.
This beer was brewed on the 18th Sept 2014 and was left in the No-Chill cube on top of 25g of Challenger & Redsell's Eastwell Goldings hops, then was fermented for 5 days at 20'C, at this point I added 50g of hops as a dry hop addition, and left this to finish fermenting until today when it was bottled. The final SG did not fall as far as I had hoped. It finished at 1016 from 1058 so around 5.5% ABV which is fine by me.
Each bottle was primed with 1/2 a tsp of normal granulated sugar apart from one special bottle, where it had a added kick in the form of a whole dried home-grown habanero chilli. This is a special bottle for a friend.
This beer was brewed on the 18th Sept 2014 and was left in the No-Chill cube on top of 25g of Challenger & Redsell's Eastwell Goldings hops, then was fermented for 5 days at 20'C, at this point I added 50g of hops as a dry hop addition, and left this to finish fermenting until today when it was bottled. The final SG did not fall as far as I had hoped. It finished at 1016 from 1058 so around 5.5% ABV which is fine by me.
Each bottle was primed with 1/2 a tsp of normal granulated sugar apart from one special bottle, where it had a added kick in the form of a whole dried home-grown habanero chilli. This is a special bottle for a friend.
Thanks to everyone on the Home-brewing Community on Google for their assistance on the final SG of this brew.
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