Buy a signed paperback edition of the Homebrewer's Guide to Vintage Beer. For locations inside Europe.
Buy a signed paperback edition of the Homebrewer's Guide to Vintage Beer. For the USA, Canada, Australia and other locations outside Europe.
Make your birthday special - by brewing a beer originally made on that date.
For a mere 25 euros, I'll create a bespoke recipe for any day of the year you like. As well as the recipe, there's a few hundred words of text describing the beer and its historical context and an image of the original brewing record.
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4 comments:
In dropping the fermenting beer, oxygen is deliberately introduced to reinvigorate the fermentation, but some yeasts also produce diacetyl from this. This is part of the profile in some beers, but I dislike it. Yeasts that require this shot of O2 are also selected by this process and if they don’t get it, they tend to under attenuate. As a homebrewer, I often used it to speed up the whole process, but I had to choose my yeast accordingly.
Brakspear is double dropped to this day. I visited the area on a CAMRA tour back in the 1970s and still remember the malty, slightly candy flavour, maybe a bit of diacetyl?
The Malt Miller have done a video on the process for a recreation of Brakspear Bitter https://youtu.be/b3BjpsSu5cw?is=22ShhPynSFKYOkLG
Is this true? Perhaps it was still done under Marston’s but I find it hard to believe that Carlsberg are still doing this for a flavour profile that maybe two or three people notice.
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