With a successful home made Special B from pale malt done, I am now doing some very small experiments with roasting pale malt to provide biscuit, chocolate and coffee malts. Having recently read research on the effect of temperature on crystal malts, I am interested in figuring out the different effects temperature and time will … [Read more…]
Great news for those of you South Africans who want a little more selection when choosing yeasts for your brew. The Beer Keg is now importing White Labs yeast. While these days, dry yeast is perfectly acceptable for brewing; nothing quite beats the variety of styles available in liquid yeast. The selection of Belgian yeasts has me drooling.
It’s just over 4 months since my very first home brew, and here I am removing my newly home made Special B/Caraaroma equivalent from the oven. I’m still not quite sure how this hobby accelerated from a kit and kilo to roasting my own crystal malt in such a short time. But here I am, … [Read more…]