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Pressure fermentation is transforming IPA production by providing brewers with new ways to enhance hop expression, refine mouthfeel, and optimise fermentation conditions. Traditionally, beer is fermented at atmospheric pressure, but applying controlled CO? pressure influences yeast behaviour and hop interaction in ways that can elevate the final product.
Homebrewing is both an art and a science, offering brewers the freedom to experiment with flavours and styles. One of the key considerations in this hobby is achieving the desired beer clarity… or is it? After bringing up the conversation in our last homebrew meet, I got my hands on a plate filter from one of our members. I was excited to test it out, but then it got me thinking about the article we recently wrote about casks and the “live ales†(issue 21) and whether there are downsides to producing an ultra-bright beer and whether the CAMRA campaign might have a further application beyond cask and secondary fermentation.
What’s all the pressure about pressure fermenting? Gareth Davies from Dark Farm Homebrewing shares his recent findings.
Wonder what it’s like brewing on equipment similar to the professionals, but don’t have the budget to get your own?
One of things I enjoy about homebrewing is that, on one hand you can craft great beer from very simple methods, on the other hand, you can try out more advanced techniques to refine your brews. If you like to dabble, and are interested in how things work, the science behind brewing can be satisfying to delve into. One area that it particularly useful to try is the multi-step mash.
The all-in-one electric Brew Tank was designed with two goals in mind
Our new UniTank has landed! Forged from the same fires as the Brew Tank
How beer is stored and dispensed is just as important. So read on to find out if your beer lines are on point
Like so many of our customers at Dark Farm Homebrewing, I’m always looking for ways to improve my brewing experience. Happily, there are new products arriving on the market all the time to help us with this. One of the brewing processes I’ve been focusing on is temperature control.
In my conservatory condensation is a serious problem in the cooler months. I used to have an extractor fan hooked up to my first boil kettle, however when I upgraded to the Brew Tank this was not an option.
After my research for brewing up a Brut beer for the last issue, I couldn’t resist taking things a step further. I wanted to go full hog and age the beer in an old oak barrel! Keen to not to use an old whisky barrel, I tried to get my hands on a small oak barrel used for wine, ideally white wine. But after a few hours searching, the only barrels I could get my hands on were too large. So I have opted to buy a new 20L seasoned oak barrel. I will replace the cork with an air lock to allow for any additional fermentation that may happen.
There has been a lot of talk about AI recently. I’m no stranger to sci-fi, we all know what’s going to happen: AI will take over the world and we’ll need to send someone back in time to stop it. We all forget the main reason for AI taking over the world is because we are destroying it. So perhaps if we spent more time looking after the place we live and survive on, we wouldn’t have any worries.
When I started brewing, it was always my dream to produce a classy brew in a Champagne bottle. I believe it was almost 5 years ago when I purchased the bottles for this, and last weekend, when clearing out yet another storage container, I found them. Fortuitous or destiny or simply the beer gods talking!
I usually brew 20L, what are the dimensions and batch size of the Brew Tank? Which size would be best, 40L or 60L?
How do you label your homebrew? Maybe you don’t - nothing like a bit of Russian roulette when filling your glass! (Though it’s a bit disappointing when you pour from an unmarked, seemingly full mini keg only to discover it’s just sterilising solution.) Perhaps you keep things low key and write the name on masking tape and stick that on your bottle.
Craft Beer illustrator Luke Knight talks to Yohanna Best about creating eye-catching designs to match great brews.
A Brew Tank customer alerted me to the ingenious device that is The Steam Condenser, and as soon as they did I knew it was going to change my brew day forever.
What’s the difference between the “All-In-One†and “Disconnect†Systems?
In July, we packed up a hire van and took the twisty road from our seaside home in Aberystwyth, through stunning Snowdonia and on to Manchester. Our destination: Depot Mayfield and the Craft Beer Festival. Both Dark Farm and MASHED! are based 100% online and are quite young so we hadn’t had the opportunity before now to show off our gear in real life.
‘My 60L Brew Tank arrived last week and my first brew with it was a pleasure…it’s amazingly robust and flexible with an array of configurations possible by adding tri-clamp accessories. The RIMS system held the mash temperature very stable.
I am an Englishman who has lived in Estonia for 12 years. I started brewing just over two years ago when a friend said to me ‘You make good bread, surprised you haven’t tried beer’.
We’ve all heard about how many wines improve with age. But what about beer? Can you age your homebrew, or commercial brews, and expect it to improve as the years pass? Well, yes and no. While fresh is often best with beer, there are some beers which actually improve with age.
We’ve all been told the importance of cooling down your wort as quickly as possible once the boil is over. Reaching the pitching temperature (the temperature where you can safely add your yeast) helps reduce infection from microbes and external nasties. Other benefits of rapid chilling include clearing out proteins and hop particles when used alongside a whirlpool.
Is it OK to store my mini keg in the fridge with the tap and dispenser connected?
I’ve never been to the original Oktoberfest in Munich. But word is it’s a HUGE event - the world’s largest folk festival, in fact, according to the organisers, oktoberfest.de. Not surprisingly, Oktoberfest in Munich has been cancelled again this year, but in 2019 it was attended by 6.3 million people over the 2 weeks, drinking in total 7.3 million litres of beer.
It has to be said that there’s a certain satisfaction from producing a nice clear brew. You’ve seen other homebrewers posting pictures of a pint you can see straight through and you might be keen to get the same results. Here’s their secret: it’s all about the haze. Or rather, the lack of it.
Here is some simple advice on how to force carbonate using the Dark Farm mini keg.
At first glance the box hints at its Nordic design, and gives little away, but it suggests quality as does the item on opening. It contains the PLAATO airlock, a 3m USB cable for powering it and a web link to get you registered and going.
