haven’t posted for a while, been busy Christmasing and digging allotments. More importantly I’ve been trying to brew some cider. The beloved Cheryl wanted some, so I obliged, but of course it was flat and she wanted fizzy. Well the first one was an abject failure (although it was dammed tasty) but hay-ho. So for the next one I tried various things such as champagne yeast and putting it through a soda stream,etc, none of which was satisfactory – although my
test subjects , chums who tried it, said it was nice .
Now you may remember a while ago, I posted about almost having a ‘Conversion on the road to Damascus’ type thing on me hols, Guided by Ninkasi, Goddess of Beer . Which gave me a taste for the forbidden fruit and during the summer I would sometimes have a sneaky lager, ( I know; drum me out of CAMRA).
But what does lager have? That’s right – FIZZ
So the next brew is going to be a lager, this one in fact:
Now as you can see, it’s a bit Johnny Foreigner, Belgian in fact – anyone speak Hoogen Moogen? Or is that Dutch? Hey-ho never mind. Luckily most brews are the same, warm the malt, boil the water, add sugar and mix. Here’s the result;
Not the best pic – the steam kept misting up the lens.The malt was bit darker than I was expecting for a lager though.
Once the malt-sugar-water stuff had cooled, it was time too add the yeast. In the brews I’ve done before you just chuck it in (techy term) at the right temp. BUT: of course, being bloody European it was different. The yeast had to be started ( brought to life) before it was added to the malt and both the malt and yeast had to be at the correct temperature. Now I’ve a confession to make. I’ve done this sort of m’larkey before, when I had a go at wine making, and yes, I WAS THE TEYNHAM YEAST MURDERER. I boiled me poor wee yeasties alive. I’ve since discovered it’s no good just just to dip a pinkie in the pot and think that’s cool enough, it really does have to be at the right temp – ahh science, it’s a wonderful thing.
So here’s a pic of me started yeast,
Of course the whole point of this is to make a fizzy . Now I’ve got a pressure barrel but of course, it has the wrong sort of top to it, not a pressure top at all. So I had to buy some more guff, here’s a pic
The barrel cap, some CO2 caps and a green thing. Here’s how it looks once assembled.
So chin up chaps, remember your British and I’ll keep ya posted on events.