A slightly shambolic (due to over consumption of Impy Stouts) discussion of Porters and Stouts, what are they, where did they come from and how can you brew them. Plus the triumphant return of el’duderino himself Tricky!
I guess podcasts are like buses sometimes, you wait an age for one and two arrive close together 😉 this episode wraps up the all grain series by looking at packaging options bottles, barrels, kegs and everything in between. We talk about the pros and cons of each and the different options they provide process wise.
The next stage in our all grain process series takes us to the boil, we cover all the aspects related to sterilising, hop utilisation, hot and cold break, off flavours and more but you will probably remember this one more for the ‘Hedgehog incident!’………
I slightly meandering journey through the process of mashing, we were both quite well oiled for this one so a few naughty words might have slipped out and the occasional rant but hopefully you will still enjoy it! In this episode we cover different types of mashing process, factors affecting mash performance and what we think is important to consider.
A run through of the different ways you can brew beer at home from kits through to the different types of all grain brewing. A good one for beginners but some general info and discussion for more experienced brewers too. Cheers
Strap in folks this is a long one! This episode we try and break down water chemistry to its key elements. We also review our first beermail from a listener and take another commercial break! P.s we have given up on trying to censor the pods as it basically takes to much time in editing, so please be aware the odd expletive might be present.
If you are feeling a bit overwhelmed by all the information on Covid 19 in the news then maybe don’t listen to this one but we felt we had to have a chat about whats going on as its such a crazy and unprecedented event that is affecting all of us worldwide. Some of it is homebrewing related, a lot of it isn’t but we did this off the cuff and thats what we ended up with, please bear in mind we recorded this on the 17th of March and a lot of things have already changed drastically from that point. Most importantly look after yourselves and take the hint from the title!
p.s I did not edit out swearing in this episode, so not suitable for listening with children around.
This episode discusses the various methods for harvesting and propagating yeast so you can brew numerous batches from a single yeast pack. We also give a few shout outs to people who have been supporting us during the first few episodes and introduce a new feature ‘The Commercial Break’ where we each sample and review a commercially available beer.
A smooth creamy moreish stout with a velvety mouthfeel and a nice fruity finish from the London Ale yeast. This was based on the recipe from Brewing Classic Styles.
Batch size: 19 Litres
Brewhouse efficiency: 75%
3.45 kg Maris Otter
0.50 kg Oats (Toasted)
0.25 kg Golden Naked Oats
0.22 kg Biscuit Malt
0.22 kg Chocolate Malt
0.17 kg Cara 75
0.17 kg Roasted Barley
Mash @ 67c for 60m
HOPS & ADDITIONS SCHEDULE
40g EKG 60 minutes
Wyeast 1318 London Ale 3
Ferment at 19c for 2 week
In this episode we discuss some common off flavours that you might experience while home-brewing and strategies to avoid them. Let us know what you think of the episode, anything that we could improve or got wrong or any questions that you have from this discussion. If you are listening to this via iTunes etc please subscribe/follow, rate the podcast and/or leave a review if possible.