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Home brewers guide to cleaning and sanitising
Getting started

Home Brewers Guide to Cleaning and Sanitising

August 7, 2013 | Dee Kupa | No Comments |
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Guide to brewing water
Brewing Science

The Home Brewers Guide to Water

August 6, 2013 | Dee Kupa | No Comments |
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Choose British Hops
Hops

Home Brewers Guide to Growing Your Own Hops

August 5, 2013 | Dee Kupa | No Comments |
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Woodfordes Wherry home brew kit
Getting started

How do you Get Started Home Brewing

August 4, 2013 | Dee Kupa | No Comments |
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Welcome to HomeBrew Techniques

Homebrew techniques

Welcome to HomeBrew Techniques the site for homebrewers. Brewing beer is as much a science as an art and with this site we want to explore both. If you are new to home brewing or an experienced brewer then take a look around and enjoy the articles.

From our Facebook Group…

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1 years ago

Have you ever tried homebrewing with tea? If not give this article a read and find out how tea may just help to spice up your homebrew... ... See MoreSee Less

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Homebrewing with Tea - homebrewtechniques.com

homebrewtechniques.com

Homebrewing with tea - can it work? Are you a homebrewer who experiments with ingredients? Then it might be time to break out the Earl Grey.
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1 years ago

Always good to be recognised when you deliver a great service in a difficult year.
What other home brew stores are worth recognising? ... See MoreSee Less

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1 years ago

This is an interesting picture for home brewers. It shows the gelatinisation temperature average for UK barley since 2014. If you read the textbooks you will know that the starch gelatinisation temperature for barley is typically in the range 58ºC - 62ºC. During the 2018 crop there were some barley varieties with starch gel temps of over 66ºC. If the gel temp is high it can influence fermentability. I go into a lot more detail on the importance of starch gelatinisation temperature in a new book on mashing biochemistry. Be sure to keep your eyes open for its release or join the HomeBrew Techniques email list and we will let you know when it is available... ... See MoreSee Less

This is an interesting picture for home brewers. It shows the gelatinisation temperature average for UK barley since 2014. If you read the textbooks you will know that the starch gelatinisation temperature for barley is typically in the range 58ºC - 62ºC. During the 2018 crop there were some barley varieties with starch gel temps of over 66ºC. If the gel temp is high it can influence fermentability. I go into a lot more detail on the importance of starch gelatinisation temperature in a new book on mashing biochemistry. Be sure to keep your eyes open for its release or join the HomeBrew Techniques email list and we will let you know when it is available...
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1 years ago

Why does beer produce a stable foam and how can we as home brewers influence it? Find out in this complete guide to beer foam... ... See MoreSee Less

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Home Brewers Guide to Beer Foam - homebrewtechniques.com

homebrewtechniques.com

Ever wondered why the beer that you brew produces a stable foam. Well find out why in this home brewers guide to beer foam.
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1 years ago

At last summer has arrived (sorry Southern Hemisphere!), lockdown looks to be easing in many countries and it is time to crack open a great home brewed beer.
What will you be drinking with your bbq??? Let us know below... ... See MoreSee Less

At last summer has arrived (sorry Southern Hemisphere!), lockdown looks to be easing in many countries and it is time to crack open a great home brewed beer. What will you be drinking with your bbq??? Let us know below...
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