Homebrew Club
You like the idea of being able to make your own beer? You can make it much, much cheaper than those expensive craft breweries and save yourself a fortune going to the pub for a few pints, right? I’m currently laughing my socks off writing this – why? Read on.
Quick overview of the Essex mid-week meeting at The Hop Shop on Moulsham Street, Chelmsford.
So, yesterday saw a slight return to normality as nine of us pitched up at the Briarbank to meet and discuss various things beer and brewing related. The Rogues gallery was made up of Steve Plampton, Tony Tilbury, James Pettifor, Kev Warnes, Bob Stoner, Nik Leng, Pete Burgess, John Watson and Nick Davis.
Read about why you might want to consider using a RIMS system to help you improve or bring consistency to your homebrew beer. Let’s face it we all love a project and information is power. Click to read on…
Short and Shoddy simply means shorter mash (but you should still get full conversion) and shorter boil. Read for a rundown and overview of a 2 hour brew day.
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.