The Thursday Beery News Notes For The Week Before The Neighbour’s Holiday Season Begins – A Good Beer Blog
A quiet week. No wonder mid-November, I guess. Being next door to the United States and, more specifically, being within the FM broadcast range of a heavy metal FM radio station based in the...

A quiet week. No wonder mid-November, I guess. Being next door to the United States and, more specifically, being within the FM broadcast range of a heavy metal FM radio station based in the United States, it's hard not to know that something is starting. Their endless holiday season is upon us. In Canada, the holiday season is really, say, December 10th… maybe… until the last Grand Marnier bought once a year is tossed around in a cafe in early January. Weeks, not months. In the United States, the future is now. Which means we have turkey and beer pairing mists encumber the news. Does this really affect beer sales… or turkey sales for that matter? Get back to me on that.

What is really going on? Max has outside and around. It is zont. And real. Although we are locked in one way or another, it is good to find some outside. I started to watch the sky at night myself. I really fell in love with Epsilon Lyrae myself, which makes sense for a Canadian considering it's a double double. I even bought a 20x to 60x scope, the sort of thing that is also used for bird watching or being a scary neighbor. The Pleiades alone at 20X are worth the entrance fee. And you can drink a beer while watching. If you have to. Just say.

Whatever you are going through, it could be worse. You could be caught in the Tomsk Beer Company scandal in Siberia:

The investigation committee had said earlier that Ivan Klyain was suspected of having used his official post to illegally prevent the construction of a building in 2016-2017 in territory close to the Tomsk Beer company, which he controls. Klyain, 61, has been Mayor of Tomsk since 2013. Before being appointed to this post, he was Managing Director of Tomsk Beer, one of the largest breweries in the region, since 1994. After becoming Mayor, his woman was elected by the board of directors of Tomsk Beer as general manager of the establishment.

Wrong. Bad bad. But the good news is that beer stages come back Tatarstan!

Elsewhere and for the great interiors among us, Pete Brown and a few others commented on the BBC2 TV show in four episodes Saving British pubs organized by someone named Tom Kerridge. Now, if we're lucky, that will show up as a cheap Sunday afternoon load on PBS or TVO sometime in 2023, so I have time. May be. Rather than a documentary followed by a panel on UK licensing policy, it actually looks like a restaurant renovation show that precedes, you know, the pandemic:

If there's one theme common to all four ads in the series, it's that the people who run them need to add a keener, more insightful business eye to the long list of talent they're already showing in the ads. popular but not profitable. The things a pub must do to survive may not always be right for regulars: The first thing Tom tells Prince Albert to do is raise the price of beer. Domino players who drink a beer all night in the Golden Anchor are moved into the back room to make way for the craft beer drinking hipsters who gentrify the area.

Yeah, get those lucky regulars out of here! But… do you remember people changing places in a bar? Do you remember the people in the bars? 2019 was awesome, wasn't it? Maybe it's really just to be considered a show about the times before. But talking about beer has a notoriously poor record when it comes to television… and radio… and newspapers… and so does Mudgie. sharing his thoughts:

People still like the idea of ​​pubs in theory, but in practice they visit them less and less. Of course, it's always possible to do well in a declining market, but that shouldn't obscure the bigger picture. Overall, the reason so many pubs have closed isn't because they haven't been run as well as they could have been. And it was disappointing, if not entirely surprising, that an entire hour of discussion about the decline of the advertising business had passed without a single mention of the legendary elephant in the room ...

Good point. There was a slow death well underway before the faster form arrived. Speaking of which and on the smaller little screen ... is it just me or Craft Beer Web Event replace Publisher of electronic beer publications ** like the weird novelty of 2020? Seems to me based on the beer dam things to watch online for the last week or two from Thursday to Sunday. Not that I watched any. It becomes like these 47 world beer prices. Too organic, if you know what I mean. *** I felt particularly bad seeing that two of my own co-authors were presenting at two of these web events - but they spoke at the same time, I just couldn't in good conscience choose one over the other .

Speaking of Webby Things podcasts, Beer with Ben* finds someone called Ben with some interesting things to say about beer and its early days:

I'm back for a second round and this time we're going to take a trip through history, as well as beer. In 2020, we'll find out how our first counterparts would have made these early brews, look to the local environment to harvest and find some of the ingredients and, of course, see if it's possible to do it ourselves.

Excellent. It seems really real and not in decline although it is likely… organic. ***

And speaking of odd jobs in beer, I have no idea what it is if not an overly imagined web intern in the ABev macro-construction. Consider these strange but assigned Tasks:

- Work cross-functionally to plan and manage the organic social content schedule that supports key activations for both brand and ecommerce.
- Manage the content creation process for paid and organic social networks, from brief to delivery.
- Download and schedule organic social content.

Excited by the prospect? Me neither. It's nice to know that the opposite of "paid" is "organic," which maybe is a comment on what's left of you and how long your years when you aren't paid too long.

A little right on the scale of things that are cryptic was ATJ in Film wandering over and over the lagers this week. I wonder if he could benefit from a backyard telescope. Overripe prose is acre:

I am both mystified and fascinated whenever I think of the deep sleep of lagering, the process that puts the raw ingredients of beer at the center of attention. Enchantment hits me like a spell when I consider the steampunk nature of some of the brewing techniques such as lautering and decoction brewing. Then, as evoked by a celestial agent, there is the aristocratic elegance of the noble hops, which, while writing its entry for the Oxford Companion to Beer, I was surprised to find out that it was a marketing term from the 1970s instead of something. in the time of Hansel and Gretel.

Heavens! All very prog. Fortunately, sensible Stan sent around his hop newsletter with his dedication to a clear, calm and common sense view on hops - with an update on Hopfen and Stopfen:

The verb stopfen has a slightly different meaning. It is used when repairing clothing or for darning more precise socks. But more importantly, it's the same word (potentially even etymologically) as the stuff. Whether you mean stuffing yourself a pillow with feathers or stuffing yourself with food, the word stopfen can always be applied. Hopfenstopfen is therefore the act of stuffing beer with hops, which I guess is an even more apt term now with all misty beers.

Not at all organic, that. Pretty real too.

That's it. Like I said, a quiet week. But don't forget to read your weekly Boak and Bailey updates almost every day. Saturday, and more at OCBG Podcast Tuesdays (this week Jordan talks warmly about Tom Arnold) and sometimes on a Friday he posts to The Fizz as well as. And sign up for Katie's weekly newsletter, The Gulp, as well. Plus the venerable Full Pint Podcast. And Fermentation radio with Emma Inch. There is the AfroBeer podcast too! And take a look at BrewsroundThis is the point of view of writing the beer of the week. Without speaking about Cabin fever. And Ben finally left all year 2009 and joined his own podcast, Beer and Badword. And remember BeerEdge, as well. Go!

*h / t at Merryn. The podcast is available in multiples of series, which is strange because Ben told me they come in multiples of seasons. Note: Ben's Beer Blog is not associated with Beer with Ben.
**In fact, I saw people adoring their favorite best beer editors the other day. Very Organic!
***Wait for that!


Whether it’s your first time with a coffret, or your hundredth all-grain brew, you need to ferment it in something suitable. Most of the time your possibilités are between a bucket and a carboy. Carboys or demijohns look nicer, especially if they’re glass, but can be a pain to clean. Food-grade plastic buckets lack glamour, but are practical – just make sure you get one with a close-fitting lid that’s suitable for an airlock. As with most things there are more expensive possibilités, but while they’re good, they’re not necessary. You can find buckets and demijohns at Brew Store or The Malt Miller.

If you’re making beer, then you need to be rigorous about cleanliness during the brew. VWP is an absolutely no-nonsense cleaner and steriliser for getting everything ready beforehand. During the brew, a no-rinse sanitiser is invaluable. Between the two, spoilt and infected beer shouldn’t be a problem. You can buy cleaning products online from Brew Store and The Malt Miller.

Invest in some airtight plastic containers. Malt, kept dry and cool, should be fine for six months, but get rid of it after that – you’re only going to get stale flavours if you use stale malt. Likewise, dried yeast will keep, if sealed and chilled, but it will lose potency and reliability. Hops do not improve with age. Be doubtful of any before last year’s harvest, however cheap.

While a good book is an invaluable reference, there will be a time you come across something that flummoxes you. It’s very unlikely you will be the first, and just as unlikely someone else hasn’t discussed it. From the magisterial, if dense, How to Brew by John Palmer to the uncountable cercles d'entraides and blogs discussing minutiae, such as Brewer’s Friend, there’ll be something to help.

Avoid grande amounts of table sugar, cane sugar or dextrose as fermentable sugars in your homebrew. They will ferment out completely and leave a very dry, almost ‘cidery’ flavour to your beer. This is what is recognized by many as the ‘homebrew’ taste. If you are looking for an easy way to improve this, swap these sugars with dry malt extract.

Most pack beers are designed to appeal to a wide range of people and therefore have a fairly simple flavour that it not very bitter. They are also generally bittered by using hop extract that adds bitterness but little hop flavour or aroma. Boil some water and add ½ an ounce ( 14 grams ) of any hop variety known for their flavour and aroma characteristics for 20 minutes. This will add a much improved change to the flavour of the beer. Add another ½ ounce ( 14g ) for the last 5 minutes of the boil to add a pleasant hoppy aroma. Simply strain the ‘hop soup’ into your fermenter with the rest of the top-up water. These simple hops additions will make a remarkable difference to your coffret beers.

to wake a packet of dry yeast up and ensure that it is ready to start work as soon as it is pitched, try rehydrating it. Boil a cup ( 250mls ) of water for 5 minutes and then pour it into a sterilized conteneur. Wait for the water to cool down to at least 80°F/27°C and sprinkle your packet of yeast over the top. Leave this for about 15-30 minutes, when you should start to see it get nice and foamy. Once your wort has cooled enough, pitch this and it will start fermentation much earlier.

If you would really like to get things started, follow the process above but add a tablespoon of dry malt extract to the water before boiling it. After pouring the water to a jar, add your yeast when cool enough and place cling wrap over the top to protect from the environment. Leave for at least 45 minutes at room temperature and you should start to see fermentation activity.

The length of time for fermentation on the side of your coffret beer can is almost definitely not long enough. The manufacturers are in the of selling product and these instructions will make beer, but it won’t be great beer. This should be extended out to 10-14 days.

Although your beer will be carbonated after about a week in the bottle, leave it for a few more to allow for the flavors to settle. This is especially relevant for beer made from kits as it will help remove some of the queue found in young/’green’ beer.

In order to efficiently multiply and get to the business of converting sugar to alcohol, yeast needs a sufficient amount of oxygen in your wort. If brewing using malt extract this can be reached a few ways including by shaking the water you are using to top up your wort, or by pouring it from a great height into your fermenter.

Don’t be too worried about removing your beer from the primary fermenter as soon as fermentation has finished. The Autolysis that you are seeking to avoid will take well over a month and in most cases a single stage fermentation is fine.

If you are looking to control fermentation temperature, place the fermenter in a large container of water to cool it and prevent temperature fluctuations. Wrapping a wet towel around it and pointing a amateur ou amatrice at it cools it even more through evaporative cooling. A few frozen plastic bottles of water are also perfect for cooling the water and your fermenting beer.

If you insist on using a two stage fermentation, use a bottling bucket ( or something else with a spigot ) for a primary. That way you only need a length of hose to rack into the secondary. The spigot will also be far enough off the bottom that the trub will get left in the primary with little extra effort – just tilt the fermenter forward at the end.

The activity of your airlock should only be seen as one indication that something is happening. There are many others indications and a faulty seal on your fermenter could stop anything from happening in the airlock.

The starting cell count is usually quite low with liquid yeast d'environnement. If you make a yeast starter about a day before brewing, you can avoid some potential issues from under-pitching the yeast.

If you are trying to cool a partial boil, place the whole brew bocal into a sink or tub of cold water. You may need to change this water a few times but it is far easier to cool a small récipient of wort in a temperature conductive conteneur ( i. e. your brew récipient ) than a grande amount of liquid in a fermenter. Adding your cooled wort to even colder water ( or ice ) in the fermenter will serve to cool it even further and should hopefully get you close to yeast pitching temperatures.

Dry yeast packets are perfect for new homebrewers. They have a nice high cell count and are very easy to use. Hydrating these takes very little time and will help get fermentation sérieux earlier.

Get into the habit of sanitizing everything that will come in contact with your wort or beer after the boil.

Extract packs have come a long way from the dusty back shelves of Boots of yesteryear, and give you a simple, affordable way to try out the hobby with very acceptable results. Established breweries like St. Peters and Woodfordes have decent packs in shops and online at about £20, for example from Wilko or Brew.

Use a no-rinse sanitiser… This shouldn’t need an explanation and I am yet to hear of a real reason not to

Following on from above – Don’t use bleach as a sanitizer…ever. It is to rinse out and if any comes in contact with the maltose in your wort it has the potential to completely ruin your batch. There are so many better products available that this shouldn’t even be a consideration

Whatever sanitizer you use, put some of it in a spray bottle for quick sanitation during brew time.

Make sure you read and understand the recipe before you start brewing. Also make sure that you have all the ingredients handy before you start. These seem like simple things but the last 15 minutes can get a little crazy… especially if you started drinking while sanitizing

Beer is very resilient so don’t be too worried if you make a mistake while brewing. Although it may not be exactly the beer you were after, you will probably still have something tasty and worth drinking.

Leave the lid off your brew récipient while it is boiling. The process of boiling actually vaporises chemicals that are not wanted in the beer and they evaporate out. The lid doesn’t need to be completely off if you are having trouble maintaining a rolling boil but should at least be enough for the steam to escape.

Keep a record of every beer that you make, no matter how simple the recipe. This record will allow you to recall and tweak your brews when all that remains in the future is a couple of stray bottles and a desire for more

Especially when starting out, keep your ingredients and brews as simple as possible. It is much easier to add to a simple recipe that is missing something than it is to remove from something complex

Start by getting a solid grasp of the sanitization, fermentation and bottling processes and work from there.

If you have a choice, choose a fermenter or bottling bucket with a spigot/tap over one without. The siphoning required otherwise isn’t but it is still one more unnecessary step.

Bulk priming your beer is a simple addition to your bottling process that will add much greater control and consistency in the amount of priming sugar in your bottles.

The quality of your beer will be incomplète to the quality of the ingredients used. Always go for the freshest and best quality possible. Always make sure that extract is within any specified dates, yeast is fresh and that hops are nice and green

But most importantly… just relax and remember that you probably aren’t going to ruin your beer – It isn’t as delicate as you think

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