Click here to register on OneGuyFromBarlick|2|1
Previous Page    1  2  [3]   Next Page
Author Previous Topic Topic Next Topic  
Doc
Keeper of the Scrolls


2010 Posts
Posted -  11/09/2005  :  15:15

With the Christmas season rapidly approaching I fancy trying my hand at Home Brewing by doing a barrel of lager and a barrel of bitter.

When I moved into our house there were three big white plastic barrels up in the loft which I presume were for brewing ales. So far as the kit is concerned I'm nearly there, what I want to know is there anyone out there who has brewed at home before and what tips if any you can offer, techniques, types of brews whatever you recommend etc.

Plus is there anywhere locally who sells the brewing kits




TTFN - Doc


Due to the current economic climate, the light at the end of the tunnel has now been switched off.
Click here to make a donation and help support this site and keep it advert free 

 
Replies
Author
Previous Page    1  2  [3]   Next Page
 
biffo
New Member


15 Posts
Posted - 11/05/2007 : 13:32
The yeast you use is critical to the final taste but the hardest bit with home brewing is controlling the fermentation temperature/speed -too cold it will take so long you will die of thirst, to quick and you'll get locked up for bomb making.


Go to Top of Page
HerbSG
Senior Member


1185 Posts
Posted - 11/05/2007 : 13:48
The source of the water should make little if any difference to the taste of the beer, the brew master takes everything out of the water, then adds his own choice of base elements etc. which kind of puts all water on the same level so to speak.  Maybe the water sold above is treated already and is better than the available municipal supply.  One of my clients in Canada is an engineer with the local water supply authority and he has told me that if they were to have a "spill" they could be  charged with pollution due to the high levels of chlorine used.


HERB


Go to Top of Page
Callunna
Revolving Grey Blob


3044 Posts
Posted - 11/05/2007 : 14:37
On a recent holiday in Scotland we went round a whisky distillery and had a guided tour with a full explanation of the distilling process, including the importance of the water type and quality.

Unfortunately my recollection of all this is very hazy. In fact, after my umpteenth sample they could have told me they pumped their water straight from Mars and I'd have believed them.

However, I'm pretty sure they said that the water IS critical in whisky making, something to do with whether it flows over granite and/or through peat and/or whether the peat is near the sea etc. Or maybe they were just having a laugh.Go to Top of Page

biffo
New Member


15 Posts
Posted - 11/05/2007 : 15:55
Removing everything from the water and adding back the salts required is useful if the source is dodgy. Some suppliers use several sources - reservoirs,rivers,mine workings,etc. etc. As it would not be practicle to keep up with ever- changing water analyses it is easier to strip and replace. On the other hand if a brewer has a constant supply of water with a consistent analysis then he will use it as is. An existing supply can be modified by adding various salts or removing others. Historically the more famous breweries were built on a site which had a good supply of suitable water, for example Burton-on Trent.


Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 11/05/2007 : 17:43
The main criterion for siting a distillery or brewery was always the quality of the water supply before tapwater.  The produce from these old establishments still depends on the taste of the water.  This is why Burton on Trent was a major brewing centre in the 19th C. 


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
HerbSG
Senior Member


1185 Posts
Posted - 11/05/2007 : 21:43
BUT i THINK STRIP AND REPLACE IS THE TREND NOW, YOUR BATH WATER COULD BE MADE TO EQUAL THE BURTON  WATER, ALL MARKETING BS


HERB


Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 12/05/2007 : 05:51
Not with single malts.  I suppose because it isn't a mass market.


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
biffo
New Member


15 Posts
Posted - 12/05/2007 : 17:03
Yes and no, Herb, strip and treat means you can brew any type of beer where you please but historically, before the technology was available, the water occurring naturally on site was in some measure responsible for the style of the ensuing beer.


Go to Top of Page
haz66
Regular Member


297 Posts
Posted - 04/12/2008 : 19:12
Are there anymore local AG (All Grain) homebrewers out there ?, as i wouldn`t mind swapping ideas and beers with anyone interested.

I`ve now formulated and got underway 3 of my own beers, 

Bancroft Blond (a light summer ale)

Bernulf Bitter (A 4%ABV refreshing bitter)

Billycock Bitter (4%ABV light bitter)

I`m just working on a Light/Pale Ale or it might end up as another Blond Cheers


If you cant fix it with an hammer, you have an electrical problem. Go to Top of Page
Mercury
Regular Member


233 Posts
Posted - 08/12/2008 : 21:39
Recently I've been using recipes from the Craft Brewing Association. (Craft Brewing Association.org.uk). They have some award winning recipes and I've just put a Pale Ale on. But as it's in draught form, maybe I should call it bitter. ABV 4.2. Previous one was a wheat beer (their Woody's Wheat) which was lovely, but 4.9!! I renamed it Haigh Fever after the locality where I live.


Go to Top of Page
Topic is 3 Pages Long:
Previous Page    1  2  [3]   Next Page
 


Set us as your default homepage Bookmark us Privacy   Copyright © 2004-2011 www.oneguyfrombarlick.co.uk All Rights Reserved. Design by: Frost SkyPortal.net Go To Top Of Page

Page load time - 0.422