Cloudy Brew? Tips on Clearing your Beer/Cider

Time is crucial!  Some brews will take a week to clear others will take much longer, the most important thing is time. Given enough time most brews will clear. Even if it doesn’t it’s usually just cosmetic and will still taste great! Temperature Bottling: Once in bottles it’s best to store at room temperature for…

Yeast Flocculation

Flocculation is the process by which yeast cells clump together to form flocs which then either drop to the bottom of the brew or rise to the surface. There can be thousands of yeast cells in these clumps and different yeast strands have different levels of flocculation.  There are three categories defining flocculation; low, medium…

Attenuation in Beer Brewing

Attenuation: This refers to the yeast’s efficiency in converting the fermentable sugars to alcohol and Co2. This is expressed as a percentage and most yeast strains attenuate between 65% to 80%, but it is important to note that this is the apparent ‘attenuation’ and not the ‘actual’ attenuation. It is very difficult to get the…

Raspberry Wine

Ingredients (Makes 4.5 litres/1 gallon): 2kg raspberries 1.5 kg sugar 4.5 litres water 1 teaspoon pectolase (instructions on pectolase container) 1 heaped teaspoon super wine yeast compound Method: Top tip: Make sure any equipment you use is thoroughly sanitised.  Our Brew Safe no rinse steriliser is perfect for the job. Prepare your raspberries by removing…

How to build a kegerator

A kegerator, if you have the space, is a must have for keeping your kegs of beer at the right temperature for drinking and can be done for a reasonable price. I obtained a second hand chest freezer and it’s just big enough to hold 3 cornelius style kegs and the Co2 cylinder. I started…