PID Controlled RIMS System
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…
Category: brewingBrewing related blog posts this is a parent category so use one of the more generic ones if possible
Brewing related blog posts this is a parent category so use one of the more generic ones if possible
Short and Shoddy Brewing
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.
Kettle Souring
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.
Making A Counter Flow Chiller (CFC) to Help Rapidly Cool Wort
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).
Black IPA – Style Overview
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.
Biere de Garde – Style Overview
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.
Culturing Yeast and Using Slants
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.
Maximising Aroma from Hops
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…
An Introduction to Water Treatment
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…….
Oxygen Wort Aeration
In recent times I have become concerned that perhaps I am not giving my yeast enough of the love and care that they require to efficiently ferment a wort. I grow starters of decent size when working with liquid yeast but occasional long extended drawn-out fermentations, and the increased frequency of me brewing high gravity beers have led me to look at how I can give my yeast a better environment in which to do their thing.