Category: Hints and Tips

Commercial Spirits and Liqueurs There is an amazing range of commercially made spirits and liqueurs available at any bottle- shop but the thing they all have in common is that they are all flavoured alcohol. They are made using traditional methods usually in pot stills where the essences of the added ingredients come through to flavour the finished product, for example juniper berries added to…

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Distillation

Posted by December 19, 2016

Boiling point of Alcohol The principle of the distilling process is to heat a liquid to its boiling point and let it turn into vapour (steam) then turn it back to a liquid. Boiling point of a liquid is the temperature where it begins to boil e.g. 100 degrees Centigrade for water, 78.5 degrees Centigrade for ethanol (alcohol). Basic Distillation The process can be seen…

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Carbon Treatment

Posted by December 19, 2016

Activated Carbon Activated Carbon is made mainly from charcoal using a number of processes usually involving heat of up to 900 degrees Celsius producing a product in which one gram generally has a surface area in excess of 500 square metres. The millions of microscopic channels in every gram of carbon allow impurities to trapped and allowing almost pure product to past through. Impurities in…

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Brew Your Own Jan/Feb 13

Posted by December 11, 2012

Brew Your Own Jan/Feb 13 Feature stories includes: -Dark Lagers: The New Possibility -Schwarzviertler -New Albion Brewing: Cloning Craft Beer History -Malting At Home   Departments section includes: -Tips From the Pros: Fermenting Lagers -Style Profile: American Pale Ale -Techniques: Electric Brewing -Advanced Brewing: Milling Grains -Projects: Build A Heated Mash Tun    

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Is my beer fermenting?

Posted by November 6, 2012

Is my beer fermenting? How do I know when or if my beer is fermenting? Sometimes it is extremely difficult to determine if your brew has been fermenting or has even started fermenting at all. After pitching your yeast, fermentation will typically take about 6 to 18 hours to start depending on the age of the yeast or if you have made a yeast starter…

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How to Store Hops

Posted by November 4, 2012

How to store Hops The Hop Aging Process There are three ways that hops degrade oxidisation temperature and light. The hop oils in hop flowers and pellets both aromatic and bittering will break down but heat accelerates the process greatly Old or stale hops have cheesy or skunky flavour that will spoil your beer. Hop aging is cut in half for every 15 oC of…

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Kegging Information

Posted by September 20, 2012

Kegging Your Beer Clearing Your Beer for Kegging Before you kegging , clearing your beer will keep sediment out of your lines and keg. It also gives you a professional looking and tasting brew. Brew beer as normal. After fermentation is completed, add one sachet of beer finings and 3 teaspoons of white sugar to 250-300ml of boiling water. Add this to the top of…

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How To Balance Your Keg System With Co2 Draft problems are usually very simple and easily fixed when you understand the facts. The advice below will give you most of the information you need to solve most of your draft issues. Different beers will like to sit at different pressure. All beers like to sit in static state under a certain “Target” pressure. Each beer…

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Mini Mash

Posted by September 20, 2012

  Mini Mash To Mini mash is not difficult. Essentially you are heating water to a set temperature, adding grains and maintaining that water temperature for up to 1 hour. Grains have enzymes on their husk which activate at temperatures between 60°C – 72°C. These enzymes love eating up starch. Grain is 80% starch and these enzymes turn starch into sugars (malt). This Mini Mash…

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