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    HOME GROWN HOPS

    Growing hops at home can be easier than you think.  

    Brewing from hops that you have grown and dried yourself can be very rewarding.

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    Doughing-In

    Ensure that the grains are thoroughly mixed into the hot water at the beginning of the mashing process.

  • Close up of the stitching.

    Stitching Detail

  • DrippingBag

    Draining the Wort

    Hang the bag over the boiler for around 20 minutes to let all that sweet wort drain out.

  • MashingAt66Degrees

    Soak the Grains

    Mashing at the right temperature lets the enzymes convert starches to sugars.

  • Freshly picked hops should be dried for storage

    Bitterness and Flavour

    The alpha acids in the hops give bitterness and other essential oils give a wide variety of flavour.

  • Leveranse

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  • Betaling

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Brew In A Bag

Enkel og økonomisk måte å brygge øl fra korn, humle, vann og gjær

Dette er en fin måte for brygging topp kvalitet håndverket øl hjemme med minimal utstyr og starter fra de naturlige ingrediensene. Ved å bruke bare maltet bygg, humle, vann og gjær man få full kontroll over ølet du produserer, fra delikate pils, gjennom hoppy blek ales og til store bodied konge Imperial Stouts.

En ivrig brygger meg selv, jeg brukte ganske lang tid på å få de riktige materialer for den beste posen ytelse og nå gjør disse posene til å selge til andre håndverket bryggere. Dette er de beste kvalitet BIAB poser du kan få, veldig sterk og svært effektive.

The basic process for making beers/ales/lagers is pretty simple, with little difference between these types.

Malted barley is soaked (mashed) in hot water (called Liquor) at around 66°C. This allows enzymes within the barley to convert the starches in the barley into sugars. The water containing these dissolved sugars and other flavours is drained from the barley and then brought to a boil. Hops are boiled in this solution (called ‘Wort') to extract the flavours from the hops.

The boiling also serves to sterilise the liquid, which is why beer was a healthy drink in times past, often much healthier than the water from which it was made. After allowing the wort to cool, living yeast is added to begin the fermentation.

The yeast is a wonderful beast for it will consume most of the sugars and convert them into alcohol and carbon dioxide. After a week or so fermenting, the beer is then ready for bottling or putting into casks.

In a short paragraph that is the basic process. However, as with any process / hobby there are umpteen variations and adjustments that can be considered to adjust the result such as:- the flavour, the aroma, the alcohol level, the fizziness, the clarity, the shelf life etc., etc., of our favourite drink.

A typical home brew batch size is 23 Litres (5 imp. gallons, 6US Gallons). Many recipes available in published literature on on various forums of the internet aim for this as a finished volume. However, brewing twice as much or half as much is not much different and many people, I know, brew 50 litres at a time or more.