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
Indian Pale Ales (IPA) are heavy on the hop side. The red IPA hails from the United States and, therefore, they are even hoppier than their father, the English IPA. As a rule of thumb, the IPA has a higher alcohol content than its pale ale lineage, however, for the red IPA, we can also factor in the fact that red ales are also generally brewed stronger than their pale ale counterparts. This makes for a strong beer in a red IPA.
Hefeweizen is a straw coloured, usually hazy beer which is very attractive when served in the traditional Bavarian hefeweizen glass in the summer sunshine. Hefeweizens are made with at least 50% wheat in the mash and are not found to be brimming with hops, the flavours mainly come from the yeast instead. You see “Weizen” means wheat (you might remember that from our Dunkelweizen article) and “hefe” means yeast. These, as said, are the main two flavour components of a hefeweizen and the yeast used adds distinct clove and banana notes. Making these beers the perfect, easy drinking beverage in the sunshine.