Around six months ago I made an experimental batch of home brew without using any sanitiser.
The time’s come to open it.
There are as many different ways to brew as there are brewers. So many, in fact, that you may be wondering how to start.
For the benefit of any brewing newcomers, this post shares the way I brew at the moment. If I were to start over, this is what I’d do.
These days it’s common for brewers to use the internet to find information and recipes.
There’s a lot out there. Here are a few of the websites I refer to most often.
As you’ll know if you’re a regular follower of this blog, I recently designed an oatmeal stout recipe using the BJCP style guide. I wanted to see where pure numerical analysis of ingredients would get me.
While the beer came out fine, there was plenty of room for improvement. Here’s my updated recipe, which works much better.
I don’t usually include news and reviews, but having got back from the International Craft Beer Festival in Buenos Aires I thought it was worth sharing the highlights here on the blog.
Water is a key element of brewing and, after John Palmer’s talk at the event, I’m now inspired to find out more about it.
Find out more about brewing water
Yeast starters are often mentioned by advanced home brewers as the one thing they wish they’d starting doing earlier. When I finally got round to trying I realised why.
Here I’ll show you how to start. It’s not as difficult as you may think.
How To Brew is a classic brewing book that many of us used to get started.
Covering everything from planning recipes to cleaning, it’s an essential addition to your library.
Sometimes it seems that the more you learn about brewing the less you know. There are so many variables that you can’t possibly manage all of them at once.
However, there’s one thing that’s easily controlled and can alter the profile of your beer significantly: mash temperatures.
The balance between sweet malt and bitter hop flavours is a defining characteristic of most beer. It’s essential you think about this if you want to control the taste of your home brew.
But how can you measure this balance?