Some will already be familiar with my set-up. For those that are not, I was lucky enough to upgrade my homemade gear with this unit, about twelve months ago.
For those unfamiliar with the brewing process, the Hot Liquor Tun is the vessel in which all the brewing liquor (water) is heated. The Mash Tun is where the water and selection of malts (grist) are combined. The resulting liquid (wort) is then pumped into the Copper, where it's boiled along with the hops, which add bitterness and aroma.
As I'm about to disappear on holiday, I'm unlikely to be brewing my next batch until the end of August.
Saturday, 23 July 2011
Homebrew. That awful concoction your dad had fermenting in the airing cupboard back in the seventies? I don't think so.
Time has moved on. Using the same principles, ingredients and methods as the big breweries, it should come as no surprise that the new wave of homebrewers are producing beer as good, often better, than you get down the pub.
Without the restraining hand of an accountant, homebrewers can use the very best ingredients to produce some stunning beers, without compromise.
This blog promises to record the highs and lows of my homebrewing exploits, along with some alcohol induced anecdotes along the way. All are welcome. We're going to get grist.