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Doc
Keeper of the Scrolls
2010 Posts
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Posted -
11/09/2005
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15:15
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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
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biffo
New Member
15 Posts
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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.
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HerbSG
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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
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Callunna
Revolving Grey Blob
3044 Posts
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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. |
biffo
New Member
15 Posts
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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.
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Stanley
Local Historian & Old Fart
36804 Posts
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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 |
HerbSG
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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
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Stanley
Local Historian & Old Fart
36804 Posts
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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 |
biffo
New Member
15 Posts
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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.
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haz66
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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
If you cant fix it with an hammer, you have an electrical problem. |
Mercury
Regular Member
233 Posts
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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.
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