If you’re using a Bottle Topped kit, then we’ve got you covered on this front.
All-grain brewing is far superior to extract kits, as all the delicious flavours are freshly extracted from the grains. And with our hops freshly packed into your order, you’re going to get the most out of each flavourful sip.
We recommend putting your hops and yeast in the fridge before use — it'll keep them fresher for longer.
Above all else, sterilisation is the MOST important factor in brewing. The truth is that you can avoid off-flavours by following some simple guidelines.
A successful brew begins before any ingredient touches your equipment. In order to make sure that everything is as pristine as possible, start with a clean surface to prepare on — get rid of dirt and dust, scrub food off surfaces if necessary and sweep under appliances so that no crumbs or particles can contaminate your beer.
Thoroughly wash the equipment, even if it’s new, with warm soapy water and let it dry on a clean surface.
During the cold break and throughout the rest of the brewing process, your wort will be at the right temperature for unwanted bacteria growth. Ensure the wort has as little exposure to the air as possible.
We all want bang for our buck, and there are two main ways to increase the alcohol content (ABV) of your home brew.
1. Refine your brewing process
The Mash. Stir your grains to help extract the fermentable sugars. Watch for your temperature getting too high, as higher temps produce longer sugar chains. These are harder for the yeast to break down and leads to a lower ABV.
The Sparge. Dunk your brew bag back-and-forth to encourage sugar extraction. Pour the additional water over the grains slowly, and really make sure all the liquid is squeezed out of the grain bag.
2. Add more fermentable sugars
The easiest way to do this is to add granulated/caster sugar. We recommend adding up to 150 g of sugar 5 minutes before the end of the boil.
You can also experiment with other kinds of sugars. Honey, for example, will add flavour to your beer as well as top up the sugar concentration.
Hazy beers are the new craze that no craft beer lover wants to miss out on. Not so long ago, cloudy beers were considered a flaw. Fortunately, times have changed, where beer drinkers accept and even encourage turbidity. Nevertheless, you may want some clarity in your home brew.
Haze in beer consists of “insoluble material.” That’s intentionally non-specific, because a beer can get its haze for a variety of reasons. This includes proteins from the malts, and polyphenols (tannins) which arise from oxidation. Below are two tips to reduce haze.
1. Add boil finings during the boil
Boil finings such as Irish Moss or Whirlfloc tablets will lead to more proteins and tannins clumping together which will subsequently get filtered out or sink to the bottom of the fermenter. Boil finings are usually added in the last 10-15 minutes of the boil.
2. Cool your wort quickly during cold break
The quicker the liquid cools, the more the proteins and tannins clump together.
Sediment in Your Pour
Sediment in your home brew is completely normal. The key things are to store your beer upright, and when you pour your beer, halt the pour just before the sediment leaves the bottle neck. You're aiming to leave about the last centimetre of beer in the bottle. Make sure your glass or stein is big enough to take the whole pour; if you have to stop and start, there's a good chance you'll stir up the sediment.