Notes from a kitchen brewery
Twenty-litre batches, a borrowed fermentation fridge and a notebook full of numbers. This is where the notebook gets typed up, mostly so I stop repeating the same mistakes.
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Dry hopping: when, how much, and for how long
Three versions of the same pale ale, hopped at different points of fermentation. The differences were bigger than I expected.
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A yeast starter without a stir plate
Shaken, not stirred: a simple routine that gets a healthy starter going with nothing more than a flask and some foil.
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Building a water profile for pale ales
Soft tap water, a pinch of gypsum and a cheap scale. How I stopped my pale ales tasting flat.