Bring England to you in one of our English/European inspired home bars or outdoor garden furniture.
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Author: Marshall Schott Within a few months of starting the Brülosophy website, I began hearing from readers who thought we should make audible that which we were writing about. I did a decent job of ignoring these requests, that is until the encouragement from other contributors finally won me over in early 2017. One thing
Author: Cade Jobe Adorning the side of many a craft beer can is the brewer’s imploration to “store cold,” a solid piece of advice given the well understood concept that chemical reactions occur more rapidly in warmer environments. As it concerns beer, this means certain undesirable changes, such as oxidation effects, will occur more slowly
Author: Paul Amico In the early days of American craft brewing, ale was the primary focus, in large part because the various flavorful styles were a reaction to the simple pale lager being produced by corporate breweries. However, many brewers of the time also relied on the environment for temperature control, which made brewing traditional
Author: Steve Thanos When most people think about spruce trees, it’s likely they conjure images of pyramidal evergreens that emit a moderately piney aroma often associated with the winter holidays. What few may know is that there’s a rather long history of spruce being used in brewing, with references dating as far back as the
Author: Marshall Schott Known for contributing a delicate blend of floral and spicy characteristics to beer, Hallertau Mittelfrüh is one of the four noble hop varieties that has been used by brewers for over a century. While not as popular as many of the modern fruity varieties currently available, Hallertau Mittelfrüh continues to be praised
How much temperature can a keg take? Can you put basically boiling wort into the keg and put it into a chest freezer to cool it to pitching temperature?
I am at a loss. I brewed an Australian sparkling ale. It’s kegged and pressurized to 23 psi, and I’m using 4mm EVABarrier tubing. I used Mike Soltys’ calculator to determine that I need 8.6 feet of tubing to balance at 23 psi. I read elsewhere here on HBT that a good rule of thumb is to multiply that by 1.5 for the EVABarrier, so I’m using 12.9 ft of tubing. I’m still getting mostly foam when I pour. What gives?
I’m a coffee addict, and I bet a lot of other members here are also. I LOVE a rich cup of coffee. I was just thinking how much similar the art of coffee and beer are. Buying raw ingredients, roasting, milling, sparging, tasting… pretty close to what we are doing with our beer obsession. And, it’s funny that very similar equipment is used by electric beer brewers and coffee makers (check out Auber Instruments offerings). Even the nuances of coffee and beer tasting are analogous… Coffee : Ingredients, Roasting, Grinding, Brewing, and Tasting
Hey all! I’ve got plans to do a partigyle brew coming up. A Russian imperial stout from the first runnings and a dry Irish stout from the second. Basically I bought all the ingredients for 5 gallons of imperial stout (OG ~ 1.09) but realized I’d rather have part of it ready to drink sooner. Plan is to add a few ounces of flaked barley during 2nd strike. I’ve run the numbers through BrauKaiser’s Partigyle calculator, to figure water volumes. I really have no idea how to run Bru’N water for…Partigyle water adjustment?
Was wondering if it would be ok to skip the rapid chill (wort chiller) after boil and put the hot wort into a fermentation chamber (set to ferment temperature) overnight with a yeast starter in a separate beaker. Then the next day, add the yeast starter and let ferment.
Hi everyone! So I’ve been brewing 4lt batches for some months now, and have finally gotten my efficiency and brewing process nailed down. The only problem remaining is fermentation: I’m brewing with Lallemand Voss, and have been getting low Attenuation (max 60%). I thought I might have a problem with temperature control, maybe the mashing was getting past 70°C, and so i obtained to many unfermentable sugars. But yesterday, reviewing my brewing logs, I realized the only brew I got good attenuation (exactly 80%) was the one with higher OG (1.070). So, rereading what is known about kveik, I’m thinking the problem with attenuation is probably related with lack of nutrients in low gravity worts. Now, my current problem: my last brew is a Brown (the recipe was for a British Brown, but as I fermented with kveik I guess it would be a Norwegian Brown) with an OG of 1.045. It fermented down to 1.020 and stalled. Would adding boiled bread yeast help at this point? I don’t have nutrient right now (I’ll be adding it to my next purchase) but I could boil some bread yeast and add it to the fermenter with a good shake. submitted by /u/Arguesalot1990 [link] [comments]
Due to Brexit, covid etc I have a fridge that should be able to hold two cornies delayed by more than a month. I’m stuck with a situation where I have a beer already conditioned and cooled in my fermenting fridge that can only hold one vessel. I’m a few weeks out from a party where I want to be able to serve 2 beers – one I am about to brew tomorrow! If I take the already cooled, conditioned beer out of the fermenting fridge and stored it at room temperature while I ferment and condition the other.. would that ruin my first beer? Would it be better if I stored at room temperature under pressure again? I will plan on cooling it again closer the time. Convoluted question, I know… Thanks for your help! submitted by /u/kitecarl [link] [comments]
Do other homebrewers go down this route? If so, aside from the canning machine, what other kit will I need? Just to be clear, I’m from the UK, so there’s no need to spend time finding links to Amazon or something if you’re outside the UK, just a kit list for canning would be great. submitted by /u/palaeopagan [link] [comments]
This one about killed me. 61 medalling Saison recipes analyzed and every single one different. Knew this one would be a difficult one. Enjoy https://youtu.be/dpM-nNx42gI submitted by /u/Meanbrews [link] [comments]
Hi all, first post here! I’m making this pomegranate saison (recipe link, and there is a cryptic note at the bottom telling me to let some of the pilsner grain sour. What does that mean? Do I treat this part like a sour beer for two days, before adding it to the rest of the beer for primary? Or do I have to hold the mash at temperature for two days? Or, something else? Everything I can find either talks about sourdough bread, or sour beer. Any tips or hints will be greatly appreciated! submitted by /u/pinupcthulhu [link] [comments]
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