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Predictable, maybe, but this is going to track my microbrewery from the germ of an idea that it is at the moment to fruition.

Right now I'm experimenting with various malt extracts to get a broad idea of the styles I want to run with. The next step will be producing my own wort using recipes based on the styles I like (using a Braumeister mini-brewery). Then I'll be trying to produce a few consistent beers and install the micro-brewery proper.
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Blog Moved

Posted 18.11.2007 at 18:15 by swissbob
Due to popular demand the brewery blog has moved to here:

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Beer Tasters Wanted

Posted 29.10.2007 at 19:00 by swissbob
Over the next few months we'll be knocking out quite a few batches of the various recipes. As we can't drink it all and sending it down the drain would be a crime (no really, this is Switzerland)

I'm looking for some mature beer tasters to help fine tune the recipes and maintain consistency. Logistics determine that the beer tasters would need to be reasonably local to ZH / SG / SZ as the beer would have to be collected from Rapperswil-Jona or possibly Zurich.

It's almost...
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Milestone

Posted 26.10.2007 at 09:14 by swissbob
Tomorrow (Saturday 27/10/2007) is a big step in the direction of the brewery. This will be the first end to end batch control brew of SA1 3K Bitter (real ale) with the recipe developed at the Bier Factory. SA refers to the name of the brewery - can't release the name until the registration goes through, website coming shortly.

First, the technical details:
  • 30L Mash Tun (stainless steal, based on the Weck Cooker)
  • 30L Brew Kettle (same as above)
  • 30L Primary fermentation vessel
...
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Carbonation - Too Much Of....

Posted 16.10.2007 at 15:24 by swissbob
It's a bitch but I learned the hard way about the importance of getting the carbonation right in a couple of batches of recent ales. Bottles are actually harder than a keg. At leastwith a keg you can fit a pressure gauge and even set a pressure relief valve to monitor it for you. In bottles, the best you can do is guess. And I got it badly wrong. It could be worse, at least I avoided self-opening bottles which is good because exploding glass could put someone's eye out.


The...
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Real Ale

Posted 07.10.2007 at 17:22 by swissbob
CAMRA’s (Campaign to Save Real Ale) official definition of Real Ale is, “beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide.”

It’s an awkward definition that, like Germany’s Reinheitsgebot, can be quite restrictive.

However, the term “traditional ingredients” is designed, like the Reinheitsgebot, to prevent artificial preservatives or cheap adjuncts...
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