1. Kettle Souring

    Kettle/Fast Souring Beers   Fast (wort) souring is a method which has seen a huge increase in popularity over the past few years, especially from commercial breweries who want to produce tart, sour beers quickly and in a controlled manner. Bacteria is added to the wort (usually Lactobacillus) which consumes some of the sugar’s in the wort, producing lactic acid...
  2. Water for brewing

    Water chemistry is a complex subject but our guide will show you how simple changes in your brewing water can reap dividends in your beer quality

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