A Guide to Craft Brewing by John Alexander

By John Alexander

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The shelf should be cut out just above the bulb to allow the heat to flow around the cabinet. By utilizing a fridge in this way, we can brew all year round. We can also adjust the height of the shelf, and warm and cold condition bottled beer. Draught beer, too, can be kept at a cellar temperature of 12–14°C for pale ales and 8–10°C for lagers. My Rinsemaster. Rinsemaster Mk 11 My bottle rinser is an update of Ken Shale’s Rinsemaster. Whilst he used 8mm copper pipe and soldered the joints, these are very prone to snapping off with the slightest knock.

DMS in British lager malt varies from brewery to brewery. Some brewers do not like it at all, whilst others seek levels up to 100ppb. Pale Ale Malt Ideally, only the best pale ale malts should be used in high gravity all-malt pale ales, particularly if the beer is to be bottled and is to maintain lasting brilliance and stability in storage. 5 per cent, and at least 35–45°L. The initial drying heat on the kiln is 55°–65°C, which ensures that the amylases survive. 0 EBC°. Also, curing at 103°C prevents the formation of the DMS precursor from s-methyl-methionine, and so DMS is not found in pale ale malts.

Fermentation Vessels There is a variety of polypropylene vessels available, with volumes ranging from 30 to 210ltr, so there is a size to meet everyone’s thirst! Brupaks also distribute a range of stainless-steel fermenters of 50–100ltr; these come with lid and tap and can be adopted as mash tuns, boilers or fermenters – it all depends on your ambitions! Stainless-steel restaurant boiling pans will also make good fermenters, and can also be adopted as mash tuns and boilers. Cubitainers make excellent secondary fermenters as they fit inside a fridge easily.

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