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Bill Brau

Bill's journey into the wonderful world of home brewed beer. Sunday, October 28, 2012. Carrying the fermented beer downstairs was heavy and awkward, think I'll get a pipe and try to run it downstairs straight after cooling. this would have the effect of cooling it further and helping to aerate it. Hmmm, could be a good idea that, but I think in the end it's probably going to be easier to brew entirely in the cellar. Need to buy more glucose. Tuesday, October 23, 2012. 50g Challenger 6.5% alpha (old).

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Bill's journey into the wonderful world of home brewed beer. Sunday, October 28, 2012. Carrying the fermented beer downstairs was heavy and awkward, think I'll get a pipe and try to run it downstairs straight after cooling. this would have the effect of cooling it further and helping to aerate it. Hmmm, could be a good idea that, but I think in the end it's probably going to be easier to brew entirely in the cellar. Need to buy more glucose. Tuesday, October 23, 2012. 50g Challenger 6.5% alpha (old).

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Bill Brau | billbrau.blogspot.com Reviews

https://billbrau.blogspot.com

Bill's journey into the wonderful world of home brewed beer. Sunday, October 28, 2012. Carrying the fermented beer downstairs was heavy and awkward, think I'll get a pipe and try to run it downstairs straight after cooling. this would have the effect of cooling it further and helping to aerate it. Hmmm, could be a good idea that, but I think in the end it's probably going to be easier to brew entirely in the cellar. Need to buy more glucose. Tuesday, October 23, 2012. 50g Challenger 6.5% alpha (old).

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Bill Brau: October 2011

http://www.billbrau.blogspot.com/2011_10_01_archive.html

Bill's journey into the wonderful world of home brewed beer. Monday, October 31, 2011. Number XIII - Decanted. SG is 1016 @ 20C. ABW = (1.055 - 1.016) * 105 = 4.1%. ABV = 3 * 1.016 / 0.794 = 5.2%. Or using the ABV Calculator. 56% ABV, which is more or less what it tastes like! There's also an IBU calculator. Note: OG estimated to be 1.055 as I didn't measure it after adding 4l water to the 15l wort at 1065. Note: Correction to hydrometer readings of additional 0.002 to 0.003 per 10C over 20C. Piezo- und ...

2

Bill Brau: Number XIV Fermentation & Notes

http://www.billbrau.blogspot.com/2012/10/number-xiv-fermentation.html

Bill's journey into the wonderful world of home brewed beer. Monday, October 22, 2012. Number XIV Fermentation and Notes. Throughout today very vigorous fermentation, blowing out of the top of the barrel. Used the airlock to catch the blow off and discard it. Really going very hard. Here's a nice ebook on Google Books: The Illustrated Guide to Brewing Beer: A Comprehensive Handboook of . By Michael Howell, Matthew Schaefer. It has a good section on malts, which is how I found it.

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Bill Brau: March 2008

http://www.billbrau.blogspot.com/2008_03_01_archive.html

Bill's journey into the wonderful world of home brewed beer. Thursday, March 27, 2008. No 9 Alcohol content calculations. Taken from the calculations for No. 7. OG 1038 @ 25C, correction to 20C gives 1039. FG 1010 @ 20C. ABW = (1.039 - 1.010) * 105 = 3.0%. ABV = 3 * 1.010 / 0.794 = 3.8%. Note: Correction to hydrometer readings of additional 0.002 to 0.003 per 10C over 20C. For Adnams bitter that's about right! Tuesday, March 25, 2008. No 9 Fermentation complete. As a side note the other yeast was pitched...

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Bill Brau: May 2009

http://www.billbrau.blogspot.com/2009_05_01_archive.html

Bill's journey into the wonderful world of home brewed beer. Tuesday, May 26, 2009. Good grief, is it 2009 already? While visiting Dave the other weekend we stopped off at his local homebrew shop near his place in Hampshire (lucky thing him, having a shop nearby) and they have the all elusive malt, Maris Otter, so check them out on www.the-home-brew-shop.co.uk. Sadly it looks like the delivery costs will kill this idea, unless I can bring a sack back myself. Subscribe to: Posts (Atom).

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Bill Brau: December 2007

http://www.billbrau.blogspot.com/2007_12_01_archive.html

Bill's journey into the wonderful world of home brewed beer. Thursday, December 20, 2007. Just because I'm excited about it. Subscribe to: Posts (Atom). Just because Im excited about it.

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Bill's journey into the wonderful world of home brewed beer. Sunday, October 28, 2012. Carrying the fermented beer downstairs was heavy and awkward, think I'll get a pipe and try to run it downstairs straight after cooling. this would have the effect of cooling it further and helping to aerate it. Hmmm, could be a good idea that, but I think in the end it's probably going to be easier to brew entirely in the cellar. Need to buy more glucose. Tuesday, October 23, 2012. 50g Challenger 6.5% alpha (old).

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