Observation I’ve done two batches of the red ale (which I wrote up one run-through of) and I’m pretty happy with the flavour, but one thing that has vexed me is the quantity. I ended up with about 17L of beer at the end of the last batch, where I was expecting something closer to 25L. Hypothesis I think that if I play with the Brewer’s Friend website, I can increase the final yield without altering the flavour too much. ...
The ingredients from my ingredient shopping arrived really quickly - I placed the order on Thursday at 17:30 and they arrived on Saturday. Impressive work from The Homebrew Company! I put together the workflow below and printed it out so I’d have something to follow along with on brew day. It really helped pinpoint things to focus on and times when I’d be able to prepare the next step while waiting for target temperatures. ...
Brewing beer is a hobby of mine. I haven’t done very many beers so far, but I find it very satisfying and rewarding. I’ve done a few kit brews with dry malt extract and one extract brew so far. I haven’t had any input into the ingredients I brew with before now - time for a change! I picked a recipe from Brewing Classic Styles, by Jamil Zainasheff & John J. Palmer, for an Irish Red Ale (It’s called Ruabeoir in their book, which smacks of putting “red beer” into Google Translate, but I digress…). ...