No one ever said it would be smooth sailing. We’ve been having trouble regulating our mash temperature and we’ve found that the HERMS (Heat Exchange Recirculating Mash System) provided with our system is just not up to the work load we’ve given it.
For those of you not familiar with the brewing process the HERMS is basically a coil submerged in a body of water. The waters temperature is regulated and we pump the wort through the coil which then absorbs the heat through the coil.
It is crucial that we keep our mash at specific temperatures for specific times to keep our little enzymes happy to keep our beer awesome.
Sadly our coil is too narrow and once enlarged will need to be longer as well.
The good news is that we can still make great beer but we must monitor and adjust constantly. Basically sending Tim greyer and Simon balder. Sadly Simon wears bald better than I wear grey
A red ale is a form of pale ale that is categorised by its colour. There’s still debate around the fact of whether or not a red ale is really its own class of ale or whether or not it falls under the umbrella of English bitter. A red ale is categorised by a slight sweetness and tea-like flavours. It has a light hop and toasted malt flavours, making it a well-balanced beer. It is made with a high proportion of pale malts and often contains caramel colouring to give it its signature red hue. It is often that red ales will have a dry finish. These beers are very easy drinking, as our very own Tim Martin will tell you from personal experience!