A guide to craft brewing by John Alexander

By John Alexander

The advisor to Craft Brewing explains how one can brew your personal beer in transparent and simple phrases, making this well known and profitable pastime obtainable to all.

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Extra resources for A guide to craft brewing

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The running ‘T’s secure the upstands very securely, and they do not get accidentally knocked off. The ends of the upstands should simply be pinched to obtain a good spray rinse. With a bit of ingenuity you should be able to fit the rinser inside a plastic bottle crate. Insulation A camping matt covered with radiator foil is a popular choice to insulate the HLT. A piece of foam-backed carpet will also make good insulation. The mash tun requires more efficient insulation, and I have found that two layers of domestic hot tank insulation secured with parcel tape around the mash tun is excellent.

The slightly higher nitrogen content means that up to 25 per cent of adjuncts can be used without adversely diluting the essential FAN required for yeast growth. Its diastatic power ranges from 35–48°L and so mild malt can tolerate up to 15 per cent of mash tun adjuncts. Mild malt is cured to 6–7 EBC°. Wheat Malt On account of its thin husk, wheat malt provides some 8 per cent more starch than pale malt. 5 per cent, providing ample glycopolypeptides and pentosans, which provide fullness of palate and improved head retention.

This material is only about 25mm thick, but has the same thermal value as 100mm of high-density polystyrene foam. The home brewer’s laboratory! THE HOME BREWER’S LABORATORY One of the most important items in your laboratory will be the saccharometer. This is used to record the original gravity (OG), and also to work out the efficiency of mashing and extract recovery. The progress of the fermentation can also be followed, although with experience, we should be able to tell the stage of fermentation by the appearance of the yeast head.

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