Another method and the one I am going to explain today is a process called kettle souring, unlike souring during fermentation you perform the souring after mashing in the kettle. Then stop the souring process by boiling and finish the beer as normal with a typical ‘Saccharomyces’ yeast strain.
This article is going to cover an overview to converting a Bergland 50-litre stainless steel thermo pot into a Mash Tun. There are processes, but as I’m NOT an engineer (or a very responsible adult) please do your own research and only take these jobs on if you feel capable.
This project will handle creating a homemade CFC in as few steps as possible. You can learn from any mistakes here and create your own, better CFC or decide that an immersion chiller or plate chiller – think Blichmann Therminator™ (bright light in the sky and loud orchestral “ahhhhhh” music).
This page will give details of the upcoming brew off between the Anglian Craft Brewer and Worcester Home Brew Club. All the beers have been brewed and distributed. Judges have started the judging process and the tasting session are due to being soon.
Some would say the Black IPA is fairy new style of beer. The BJCP style guidelines only included it in 2015 under the Speciality IPA category so if you go by them it’s not been around for long.
One style of beer that I am increasingly fond of brewing (and drinking) is the French Biere de Garde. I thought I would share some background information about the style and recipe formulation that I have learned over the last year or so whilst I have been brewing various versions of this beer.
A paper by Ashley Carr…. I have obtained this information from various sources so it is a distillation of ideas and techniques I have tried and tested and achieved remarkably successful outcomes from.
This paper from Ashley Carr is principally about maximising hop aroma but it should be understood from the start that it is not possible to do this without some impact on flavour and bitterness too…
Whenever we talk about ingredients for our recipes we inevitably talk about Malt, Hops and Yeast. All very important of course but with over 94 % of the final Beer being water…….
ACB member, Alan Osbiston very kindly invited fellow ACB members to CPL Aromas