Discussion in 'Beer Brewing "How-To" Guides' started by clibit, Feb 16, 2015.
He could just use 3 mini kegs
I've read through this entire thread over the past four days.
I started homebrewing in 1990. Reading through this proves there is always something to learn.
Thanks to everyone who has participated in this thread. If you're new to all grain brewing or
just want to try it, it's worth reading through this thread.
All the Best,
Well done! I suggest you consider packaging your beer in easy/mini kegs.
I REALLY like the mini-kegs. I just don't have a fridge to keep them in. Well, I do but the wife keeps, like, FOOD,
All the Best,
When you have finished reading through that monster thread move on to this
I also suggest he gets into kvieks
By the time we've finished with him, he wont have had any time for any actual brewing
I see where you guys were going with this.
There's a thread on another homebrew forum entitled "One Gallon Brewers Unite!"
It's over 150 pages. If you are into small batch brewing though, it's great.
All the Best,
Yes 'cheers homebrew' do the smaller barrels. I too found bottling a faff and tbh i prefer the smoother mouthfeel from the barrel.
I use these with premium kits too but use the one can each batch.
I found just a purge an hour once racked and a shot of s30 co2 toward the end of the barrel (1/3)was good enough to keep the beer.
But as for the larger vessel with a small batch i couldnt comment although it looks like from a previous post its not advisable
After about 25 years since I last brewed I’m returning to it and have been amazed how the equipment available to the home brewer has moved on.
All of the recipes I brewed then were from Dave Line’s book (Brewing Beers Like those you Buy) and enjoyed “attempting” to recreate my favourites brews (Harveys Best/Ruddles County among many).
I now plan to start AG and have seen the great selection of recipes on-line and compared to those in the book.
If anyone is familiar with the book - I have a question that has been bugging me:
Most, if not all of Dave’s recipes used grain + significant amounts of refined sugar - Can anyone explain why this was the case (My guess is that it keeps the size of the grain-bill down) but maybe there is a more subtle reason?
Welcome to the forum
I dont have that book but my guess would be that a lot of older recipes for English ales used lots of invert syrup/sugar. I believe this was either to keep costs down or because grain was restricted for food around the war (first/second) so brewers used invert sugars. Back when that book was written invert sugar would have been hard to come by for HBers so Dave suggests using table sugar instead (There's a similar thing in Brew your own british real ale by graham wheeler)
Interesting. I’d have thought sugar (an import) would have been more restricted during the wars than barley (a local crop). Could be that increased sugar additions were actually a consequence of the lifting of restrictions post WW2. But that’s just a WAG.
Thanks it’s good to be on the Forum - Lots of interesting stuff on here
The book was 1st published in 1978 and he talks of refining his recipes over the previous 20 years so that makes a lot of sense about the post war austerity years.
I think I will maybe start with one of his recipes and see if I still have the knack before moving onto just grain .....
One thing you could do is use golden syrup instead of the sugar as it's partially inverted
Tbh, what I wrote is based on stuff I half recall reading about the low ABV% of English ales
Edit: Heres an article I found on the effects of rationing on brewing so may go some way to explain all the sugar in Dave's recipes
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