The Home Brew Site

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.

(more…)

Up until now I’ve never used a wine filter, I’ve always thought that the wine looked clear enough in the demi john when it comes to bottling time. When I bought the Corny Keg I thought I’d do an experiment and buy a filter. I gave it a test run on a gallon of white wine.

(more…)

(more…)

Now when I first started making beer at home I worried about oxidising the beer and creating a beer that tastes sour. This is very true, as always it is slightly more complicated than that.

This is the essence of what I’ve learnt about aerating the wort.

(more…)

(more…)