If you can think of a good general link or even a better one than is currently posted please message the mods and let us know! Acronym Soup Yeast Harvesting Yeast Starter Priming Sugar Calculator Is It Infected? r/Homebrewing chat: Please be patient as more links will be added you have to start somewhere. What Did You Learn This Month? (4th Wed.) Brewing Tools/Information
Tu: Tuesday Recipe Critique and Formulation!įri: Free-For-All Friday! Monthly Threads Vendors/Potential Vendors, read this before posting Daily Threads I’ll skip the preliminary cleaning and sterilisation.Welcome those of the fermentation persuasion!īefore making a post, read our posting guidelines The rest of the story is more or less all in pictures. Instead I bought some cheap spring water, allegedly from the Pennines. I didn’t use tap water, though, since our water is exceptionally hard. I’m only just starting to learn about the mysteries of treating water for brewing, so I fell back on the old method of adding two tablespoons of brewing salts to the water. We mashed in two stages: a 30 minute protein rest at 50C followed by the saccharification stage at 67C for 45 minutes, finishing with a 15 minute mashout at 76C. Ah well, more of a Tetley’s than a Ward’s, perhaps. After the event I realised that the crystal malt that I’d used was significantly darker than the one that I’d picked from the BeerSmith ingredients list. So I used BeerSmith to design what I hope will be something close. Silly-strong beers are the bane of home brewing, I think. It should be medium pale orange in colour, slightly sweet and smooth, with a good English hop flavour and bitterness. We thought that our first beer should be in the style of a Sheffield bitter, something like Ward’s or Stones, in memory of happy times spent there.
The last time we made any beer, many years ago, we had to mess about pummelling bags of grain in warm water, rather reminiscent of a Victorian washday. It’s an all-in-one mashing and brewing device for home-made beer. The Grainfather brings the temperature back up 50C as the grain cools the water down. Adding the grain to 21 litres of water at 50C.
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