About

Hi, I'm Jimmy.

I brew beer somewhere hot and humid, where the hardest part of homebrewing isn't the recipe, it's the heat. Most brewing advice assumes you can hold fermentation around 18 to 20°C, and without a fermentation fridge that's a fight you lose in the tropics.

That's how I found Kveik, the Norwegian farmhouse yeasts that ferment happily at warm temperatures, finish fast, and can stay surprisingly clean. Most of what I brew now is built around them. That means mostly hop-forward ales, with the occasional dark beer when I want a change.

This site is my brew log. You'll find:

• Recipes in metric, with the reasoning behind each choice
• Brew day notes, including what went wrong
• Fermentation data from my RAPT Pill
• Gear notes and small hacks that made brewing easier

If you're brewing in a hot climate too, I hope something here saves you a bad batch.

Cheers,
Jimmy