• Attemperation

    2 months 3 weeks ago
    Comments: 0

    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.

  • Water chemistry for brewing

    2 months 4 weeks ago
    Comments: 3

    The dissolved salts in the water used for brewing affect the flavour of the finished beer.

  • Homebrew: Meikleour Hedge

    2 months 3 weeks ago
    Comments: 2

    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.

  • Homebrew: Bon Hiver

    2 weeks 5 days ago
    Comments: 3

    I got a good deal on some hops that I'dBon Hiver never tried before & originally was to make two SMASH beers with them to see what they tasted like.

  • Homebrew: In The Pink

    2 weeks 5 days ago
    Comments: 3

    I found some jars of sour cherries in Lidl & had to have them to make a beer with.   While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria.   The sourness will come from acid malt predominantly.In The Pink glass of beer