SMaSH Brewing
SMaSH Brewing SMaSH stands for Single Malt and Single Hop, this style of beer can not only yield an excellent beer but also is a great way to explore the characteristics of a particular malt and a specific hop. While these beers appear simple, they can be very complex. Since there are no style guidelines […]
Sour Beer Brewing Techniques
Sour beers are a re-emerging trend in the beer world, thanks largely to the Americans for reinvigorating this unique style of brewing. Many breweries shy away from brewing sour beers on a commercial scale, due to their potential for failure and loss of profits. But as homebrewers we are able to experiment and try these […]
Experimenting with ingredients
One of the best things about beer and home brewing, is that unless you strictly want to adhere to the reinheitsgebot laws, there is so much room for experimentation with your brews and adjusting your recipes with different ingredients is a great way to be creative, cater closer to your own personal tastes and style […]
Yeast Series – Collection Part 2
Continuing last week’s blog on top cropping yeast, this week will talk about bottom cropping yeast. This is most commonly used for lager yeast (bottom fermenting) however since many commercial and home brewers are using conical fermenters for fermentation where there is limited access to the top of the fermenter, bottom cropping is usually the […]
Yeast Series – Collection
Since yeast is a living organism and is not used up in the process of fermentation, it can be collected and reused in multiple brews. Over the next two weeks we will talk about how the home brewer can harvest yeast by top cropping for ale yeasts and bottom cropping for lager yeast. Commercial brewers […]
Yeast Series – Rehydration
Yeast is arguably the most important ingredient in beer, without it we would be left with sugary bitter wort. The next few weeks will look into some of the major topics when it comes to homebrewers working with yeast. Rehydration Dry yeast is often added directly on top of the wort in the fermenter by […]
Hints and Tips for Grainfather Mastery – Part 2
The Grainfather system is a very easy to use all grain brewing system that can achieve excellent results for even the novice brewery. Even so, there are key areas in which new and existing users can focus to fine tune their brewing with the Grainfather system and achieve even greater results. Our special guest David […]
Hints and Tips for Grainfather Mastery – Part 1
Many years ago the art of brewing was a lengthy and manual process driven activity. There were many aspects of the processes that could either make or break the final beer. Repeatability was the end goal once a successful recipe was found. But with so many processes and variables involved this became a task of […]
Brewing with Rye
Rye is a non-barley brewing grain that has grown massively in popularity amongst brewers since the early 90’s. Actually, rye has been used in many styles of beers for centuries and is a common ingredient in whisky but, as has happened with a lot of classic ingredients and techniques, it has been picked up and […]
