Yeast

This makes a big difference both to the fermentation stage, to the final taste, the flocculation and to what is actually produced in the beer. This is a big subject. Here are some interesting links:

http://www.maltosefalcons.com/tech/yeast-propagation-and-maintenance-principles-and-practices

http://byo.com/hops/item/885-how-to-choose-the-best-yeast


Other yeast are worth considering, CST has not tested any, (eg S05):

http://www.the-home-brew-shop.co.uk/acatalog/Beer_Yeast.html

Gravity toAlcohol Calculator:

http://pint.com.au/calculators/alcohol/


Temp control

There is much discussion on the correct temperature for fermentation. CST found that lower temperatures (18.5 deg C) seem to give a better result and less 'off' flavours. For largers the yeast is different and temperature is much lower, and therefore more difficult to achieve most times of the year, unless you have a cooler unit. Remember that the fermentation process itself will create heat. The best systems use a circulation unit to make sure that there is no temperature rise at the centre of the fermentation.

http://homebrewacademy.com/fermentation-chamber-options

Sterilisation

http://www.realbeer.com/jjpalmer/cleaning.html



Additions

Dry Hoping is a great easy way to experiment with flavour:

http://beersmith.com/blog/2008/05/21/dry-hopping-enhanced-hops-aroma/

http://homebrewonline.vanillaforums.com/discussion/82/add-some-flavour-and-aroma-to-your-beer-kit-by-dry-hopping-and-making-hop-tea

http://www.winning-homebrew.com/dry-hopping.html

http://forum.craftbrewing.org.uk/viewtopic.php?f=11&t=6383


Cocao Nibs - add these into the fermenter in a sterilised hop bag, blanch in boiling water first if you wish, although they are probably sterile. 100g seems about right for 40 pints. (Note that 'chocolate' malt refers to the colour - there is NO chocolate flavour in it).

Head Retention

This is dependent on a number of issues:

Carbonation, obviously
Use N2 mix (like Guinness)
Bittering hops improve head
Wheat malt is a natural head booster
A small addition of flaked barley will increase head retention
Beware of fats and oils
Avoid diluting protein with low-protein adjuncts (corn, rice, sugar)
Clean glasses, no detergent residue

http://beersmith.com/blog/2008/06/25/enhancing-beer-head-retention-for-home-brewers/
http://byo.com/stories/item/621-fabulous-foam
http://www.scoopergen.co.uk/essay_beerhead.htm
http://www.boconline.co.uk/en/products-and-supply/drinks-dispense-gases/carbon-dioxide-nitrogen-mix/carbon-dioxide-nitrogen-mix.html



Water Treatment Issues

CST use tap water and have had no issues, but there is a wealth of information on this:

http://www.brupaks.com/water%20treatment.htm

pH affects of
http://braukaiser.com/wiki/index.php?title=How_pH_affects_brewing

Chlorine
https://www.affinitywater.co.uk/docs/water-quality-report-2011.pdf

Beer Kit Reviews


http://www.demontdigital.co.uk/beer/reviews/

http://www.ratebeerkits.com/items/index/sort:review_count/direction:desc

http://www.thehomebrewforum.co.uk/viewtopic.php?f=58&t=43699

General Info Site and Forum

http://www.jimsbeerkit.co.uk/

Extract and All Grain Brewing

Extract brewing is carried out using plain extract from tins (like kit tins) or dry Malt Extract (all without any hops added).

All grain starts with the malted grain and needs to be 'mashed' (steeped in hot water) to create the 'wort' that is fermented.

Both allow more control over the hopping process and resultant flavour.
See:

http://byo.com/mead/item/1282-pump-up-your-extract-brewing-skills

 

Issues & Research