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Do you have a favourite beer when you visit the pub? Personally I like the Spitfire Premium Ale. Have you ever thought wouldn’t it be great to make some yourself. Well now is your chance. Here’s how…
Here is the latest addition to the beer squadron. This one I call the ‘Hurricane ale’ this is a dark amber ale, it also marks my first experiment using crystal malt. Here is the recipe. (more…)
What on earth am I talking about? Well I was reading on the internet about how champagne is made and how the champagne is allowed to ferment in the bottle, then how the champagne is cleared afterwards. The problem I find with bottling beer when you come to pour the beer, you look at the bottle, hold it up to the light marvelling at the beer you have created, how clear it is and how wonderful it looks. You then decant the beer into you favourite pint pot and you serve a cloudy beer one which in the pub you would critise the landlord for not keeping his beer nice.
The problem being of course is when you poured the beer you stirred up all the yeast in the bottom of the bottle and clouded your beer. Now you can’t get away from having the yeast in the beer when it goes into the bottle after all this is what primes your beer. What you need is a way to get the yeast out the bottle without losing the fizz.
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