Having mentioned that it is difficult to keep fermenting wort at the correct temperature during hot weather, a local brewer said it was a shame I didn't have attemperation - the ability to warm & cool my wort under control. It got me thinking how I could improve on my system of putting the wort in the garage overnight & bringing it in the house in the day during hot weather.
Diacetyl is a member of the ketone family of chemicals & is known formally as butane-2,3-dione, with the chemical formula (CH3CO)2.
The dissolved salts in the water used for brewing affect the flavour of the finished beer.
Having mashed many beers over the course of many years religiously trying to keep the temperature at 67ºC for at least an hour, I got asked a question by a none homebrewer - thank
Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops. This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.
Mash: 45 mins. Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.
2.5 Kg of pale malt
200g crystal malt
270g of rye malt
Boil: 40 mins.
I got a good deal on some hops that I'd never tried before & originally was to make two SMASH beers with them to see what they tasted like. However time was was against me on this brew - hence the reduced mash & boil times - and I wanted to be sure the beer was a success.