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Learn how to make your own beer! Ideal for complete beginners to those who have been brewing a while. With tips from the pros, equipment talk + how to avoid common homebrewing mistakes.
Brewers often obsess over the beginning - grain bills, mash schedules, yeast selection - but it’s the end of fermentation, the final (or ‘finishing’) gravity (FG), that speaks loudest in the glass. Final gravity represents the residual sugar left after yeast has done its work, and it’s the metric most responsible for a beer’s mouthfeel, sweetness, and balance. From plush imperial stouts to bone-dry saisons, it’s the number that tells the story of fermentation.
Picture this: you’re in your favourite craft beer bar and you really fancy an IPA. You look at the tap list. Do you go for a straight up British IPA, a NEIPA or a West Coast? Decided? Great. OK, so you’ve placed your order (we’re drooling already…) and the person next to you at the bar asks what the difference is between these three brews - or indeed all of the numerous styles of IPA. Would you know what to say? If you’re a bit hazy on what characteristics distinguish them, we’ve got a handy comparison sheet for you, exploring 3 popular IPAs.
Hops are the soul of an IPA, shaping not just bitterness but also aroma, flavour, and mouthfeel. Brewers have developed sophisticated techniques to control hop expression, turning IPAs into complex, aromatic experiences. Here’s how they achieve it.
From suspicion and scorn to national treasure, hops have come a long way in the UK.
The mash pH for sour beers, like other styles, is generally kept within the range of 5.2 to 5.6, a crucial parameter for ensuring optimal enzymatic activity during sugar conversion.
Sour beers stand out for their tangy, acidic flavour profiles, which are heavily influenced by their pH levels. Whether it’s a Berliner Weisse, a Gose, or a Lambic, sour beers thrive on acidity.
Beer brewing is as much an art as it is a science. From the perfect malt to the exact fermentation time, brewers carefully balance numerous factors to craft a great-tasting beer.
Q: I’m having difficulty in hitting my OGs. Can you help?
What are your current homebrew challenges? We put the question to our awesome homebrew community on Facebook and Instagram (@darkfarmhops ). Here are the remedies prescribed by our very own Dr Brew.
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.
In the world of craft beer, hops play a crucial role in creating unique and exciting flavour profiles. With their wide range of aromas and flavours, hops have become a playground for brewers, enabling them to push the boundaries of creativity and explore new combinations.
We find that people often hurl stones at us when we mention Christmas in September. I get it, it can be a stressful time and it’s not for everyone. But the good news is that you don’t have to celebrate Christmas to enjoy a good winter beer. But if you do want to sit back with a festive brew come December then it pays to start planning and mashing up now. Your brew will be nicely aged by the time the days shrivel in and you’ll feel all cosy (and smug) for thinking ahead.
What’s the difference between the “All-In-One†and “Disconnect†Systems?
Creating my own recipes is one of my favourite parts of brewing. I am still amazed at the importance of the three simple ingredients in beer making. How the varied combinations of these ingredients make the difference between a cool refreshing lager and a creamy thick bodied stout. Before I started brewing,
Derived from the German word, lagern - ‘to store’ - lager is made with bottom-fermenting lager yeast (Saccharomyces pastorianus) at cool temperatures (7 - 13°C) and lagered after fermentation at between 0 - 5°C.
When you first get into homebrewing it can feel like a major win to produce a half-decent beer. Well, sometimes it can feel like an achievement to produce just a sub-par beer that you didn’t get spill on the floor during your brew up, and which didn’t explode during fermentation.
The new season is upon us again. After coming back from our winter travels, bubbling with ideas and improvements to move the farm forwards, we donned our wellies to see what winter had done to the land. The farm in all respects is looking well, considering the battering it’s had in the off season. With winds of up to 80mph and incessant rain it seems that the winter storms have not let up since we left in November.
A lot of our customers are split between all grain and extract brewing. And although my own first home brewing experience – like many – was extract, I soon got the bug to experiment and gain more control over what I was putting into my pint. I was keen to start all grain brewing but at the time it seemed a bit out of my league.
Learn how to make your own beer! Ideal for complete beginners to those who have been brewing a while. With tips from the pros, equipment talk + how to avoid common homebrewing mistakes.
Read stories, tips and recipes from fellow homebrewers, your favourite breweries and suppliers. Plus news on UK homebrewing events, tournaments and homebrew workshops.
Wondering which homebrewing equipment makes the best beers at home? Take a look at these tips, ideas and reviews for homebrew kit - whatever your favourite style or homebrew experience.
Inspire and improve your next brew with the best tips and tricks from experienced homebrewers and pro brewers. Plus epic all grain homebrew recipes, interesting interviews, and news on equipment and homebrew techniques. Perfect for complete beginners to the veteran homebrewer. In print and online. Subscribe today!
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