Alan Hargreaves' Blog

The ramblings of a former Australian SaND TSC* Principal Field Technologist

Laid down a new brew yesterday

I’m trying something different with this one.

After reading Greg Lehay’s brewing pages (and some of the wonderful mixing of Unix and Brewing that he is playing with), I decided to try some of his ideas.

Secifically, I’m using the yeast from a couple of bottles of Coopers Pale Ale (which is bottle conditioned), and instead of sugar I’m adding an extra can of the brew mix. In this case I’m trying a Tooheys Special Lager. I’ve also dropped in about 250g of Light Malt.

Just waiting for the temperature of the mix to get down to room temperature before adding the yeast. I’m looking forward to trying this one.


Written by Alan

February 16, 2005 at 10:12 pm

Posted in Brewing

One Response

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  1. Two things:
    Get, or build, a wort chiller. It’ll save time and improve the quality of the beer. Quick chilling will help precipitate out lots of the stuff that makes beer cloudy, and gives less time for unwanted biologicals to get started before your yeast does.
    Second, buy the correct strain of Wyeast or White Labs liquid ale yeast for the style you’re looking for. They’re generally better quality, and much less risk. If you want to cultivate them, you’re starting with better stock too.
    Several of the professional brewers I’ve talked to indicated that many breweries use only one strain of yeast for all the beers they make — which makes sense in a commercial setting, but doesn’t necessarily make for the best match for a style. Since homebrewers can use the correct yeast, we might as well.
    Just advice from somebody that’s been through this before πŸ™‚
    It is absolutely amazing how many engineers and other geeky-type folks are into brewing.
    Sean Ross
    Corvallis, Oregon, USA

    Sean Ross

    February 17, 2005 at 8:47 am

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