Unless your first home brewing kit came with a wort chiller, you probably initially used an ice bath to cool down your kettle just as I did when I started. As you’re becoming a more experienced brewer, you understand that you need to efficiently chill your wort. In this post we’ll discuss how to use a wort chiller the right way, what elements impact its performance, what is the best type of equipment and configuration for you. Mastering the cooling process will make a huge difference in the quality of your finished beer, and make your brew day more enjoyable too.
Title: Sustainable Homebrewing – An All-Organic Approach to Crafting Great Beer
Author: Amelia Slayton Loftus
Price: check best price
Best place to buy: AbeBooks.com
My rating: 4 out of 5
About the author
Amelia Slayton lives what she preaches. She has been a fervent (“obsessed”, as she says) home brewer since 1994, and has founded the country’s first and only certified organic brewing supply store, in Santa Cruz, California, Seven Bridges Cooperative in 1997, which she managed until 2011. She grew up in rural Vermont in a family who grew most of the food they would need. Amelia is creative, passionate, militant for the environment and a sustainable lifestyle, she worked for Greenpeace for seven years. Today she continues to express her talent for crafting quality home made beers, as well as cooking from her farm fresh ingredients and roasting artisan coffee. The book’s graphic design is the author’s work.
Water is the main “ingredient” to make beer, about 90 to 95% of its composition, yet it is THE LEAST UNDERSTOOD component.
As the craft beer world is increasingly dominated by hoppy monsters and crazy fruit fermented styles, I find it refreshing to just enjoy a pure, subtle, perfectly balanced brew. I have to admit I have a soft spot for Kölsch. By the way, Kölsch is pronounced [“culsh”/ kœːɫʃ], not [“colsh”], because of its umlaut, you know the funny “¨” on the o that changes the sound. This beer is outstanding for several reasons. Is Kölsch an Ale or a Lager?
To the beer drinker, Kölsch has more characteristics in common with a Lager: low level of hoppiness, clean, refreshing profile, smooth body, low ABV, noticeable even if subdued sweetness from the malt, in two words – highly drinkable.
To the brewer, Kölsch is an Ale, the softest, palest, cleanest kind there is, fermented at low temperature for an extended period of time, then lagered at an even lower temperature. Technically you may say it’s a hybrid.
In this article we will also look at the facts and background that make Ko truly a great, unique beer style.
How to Brew – Everything You Need to Know to Brew Great Beer Every Time
Title: How to Brew – Fourth Edition
Author: John J. Palmer
Price: Check best price
Cheapest place to buy: AbeBooks.com
My rating: 5 out of 5
About the author
John Palmer was born in Michigan, graduated with a degree in metallurgical engineering in 1987 from Michigan Tech. He also worked at a lab involved in aerospace R&D. John Palmer is currently one of the most recognized authority in home brewing. Co-author of two other essential books on beer making: “Brewing classic styles” – with Jamil Zainasheff and “Water: a Comprehensive Guide for Brewers”. John Palmer founded in 2011 Palmer Brewing Solutions, Inc., a consulting company specialized in product development for the beer industry, and is today the director of publications for the Master Brewers Association of the Americas.
For a beginner, complicated brewing techniques can be intimidating, and when it comes to all grain brewing, the whole process can seem a bit mysterious and scientific. This is why it is actually recommended getting STARTED WITH BREWING USING EXTRACTS. This way you will learn the basics of making beer in 6 easy steps – sanitation, boiling, chilling the wort, transferring the wort into the fermentation vessel, pitching the yeast, priming for conditioning and bottling. If you follow the instructions, use common sense and care, you will end up with good beer.