Sour and funky beer is on the rise with some breweries only specialising in beers with these very different flavour profiles to what we would normally expect from beer. I'm a big fan of sour beer and have previously brewed some in the UK and now I'm starting my US sour beer program. This post goes through how I have gone about brewing a beer with mixed fermentation and where you can learn more.
I've been doing a lot of reading about Trappist breweries and the beer they produce recently from the book 'Brew like a Monk' by Stan Hieronymus. This made me reminisce about the time I enjoyed a Westvleteren Blonde from the Westvleteren Trappist brewery and I then thought to myself why not give it a go and see what you can produce. So my journey to make a Belgian style blonde / trippel began and this post documents my story.
This video shows you what equipment I now have as well as a short section on transferring my current brew to a secondary fermenter as well as the hydrometer reading.
The BJCP classification says that a Cream Ale is a clean well-attenuated flavourful American 'lawnmower' beer. Easily drinkable and refreshing, with more character than typical American lagers. Commercial examples include Xenu from Cigar City in Florida and Mikkeller Cream Ale.
Having been inspired by a days homebrewing with UBrew earlier this year I have decided to get my brewing legs back and start pumping out at least one craft brew every six weeks. The first one I have tried to tackle is the American Amber Ale (BJCP category 19A).
It can sometimes be a bit expensive to buy some lovely stainless steel brewing equipment, so what do you do? Make your own! I wanted to make myself a small boil kettle that can sit on my stove for decoction mashing or small scale (5L) craft brews. Below are the steps that I followed to make my new boil kettle.
pH is a scale on which the strength of aciditiy or basicity of a solution is measured. This scale is a measure of the concentration of hydrogen ions (protons) in solution going from pH 0 for acidic solutions to pH 14 for basic solutions. pH is a very important thing to measure and understand for home brewing as it affects the mash and the activity of yeast during the fermentation.
Home brewers have three methods available to them for making beer. They are brewing kits, malt extract brews and all grain brewing otherwise known as full mash brewing.
Homebrewing is undergoing a resurgence with the market never having been so big and having its biggest boom since the 1970s, where the focus was on the production in cheap beer as opposed to the current focus which is very much firmly on quality and flavour. The current revolution has been mainly driven by a younger, more open-minded generation who are trying to recreate their favourite beers at home before developing their own recipies and brews.
Starting out in the world of home brewing can be quite overwhelming to being with, what with all the acronyms that you're sure mean something but don't have a clue what. Here is a brief guide into what they all mean and how they are used in homebrew recipies.