Summer Bangers!

I really have to get better at sticking to my own schedule. Apologies guys this absolute Indian Summer we have been having has forced (yes forced) me to spend more time enjoying beer and company of others rather than sitting in front of a computer screen typing about beer.
This is just going to be a quick post a revisit (here) of an old topic and its a semi advertisement not going to lie.

The sun sets over the North Down Coast

This month Beer52 sent out their Summer Banger boxes to members up and down the country along with issue 28 of Ferment. As you may know I have been a subscriber to Beer52 for quite some time now and I rate their service as excellent, Ive had a few issues and rather than fuss over them, a simple tweet to their main account and its sorted, its things like that which keep me subscribed.


So on to my box, 8 beers as usual some marketing BS that helps keep the cost down I presume and a salty snack that is meant to be enjoyed with the beer but seldom makes it past the first article in Ferment. The beers I received are

Juice Box 330ml Can 5.9% ABV. Four Pure Brewery, London: Juice Box has become one of my staple beers, im used to seeing it in a "Tall Boy," can and very occasionally on tap in one of the craft beer bars around Belfast. Its intense tropical tastes of mango and bitter orange will keep you wanting more, a very refreshing beer

Juiced In Time 220ml NRB 4.5% ABV. Ilkley Brewery, Ilkley: You can't call a beer "Juiced in Time," and not have a juicy fruity beer in the bottle. The main hop in this is Mandarina Bavaria, which is Hop du-jour at the moment for home brewers up and down the country, they've added a load of fresh oranges and lemons to this also to give it more of a citrus flavour.

Shameless 330ml Can 5.9% ABV. Red Willow Brewery, Macclesfield: I haven't had this beer before, but having read the tasting notes in Ferment, I'm quite looking forward to it. Using Maris Otter in the grain bill, and hopped with Simcoe and Moasaic, this is an American IPA which was all the rage a few years back. Think Punk IPA, Sierra Nevada, Founders etc etc.

Road Soda 330ml NRB 4.8% Mondo Brewing Company, London: If Shameless was the IPA style of 2 or 3 years ago Road Soda, NEIPA is certainly the main trend at the moment. very little bitterness, loads of hops at all stages of the process. Should pour very cloudy pale yellow colour.









Northern Star 330ml Can 5.9%ABV Northern Monk Brew Co. Leeds:

I am a fan of Norther Monk Brewery. (here) I am not a fan (usually) of Porters or Stouts, but i am finding them quite the acquired taste. A Coffee Porter intrigues me though, cause I love my hipster coffee (who'd have thought it?) It was the great philosopher of our time, Meatloaf, who stated "2 out of 3 aint bad," and based on this I tend to agree. Northern Monk put actual ground roasted coffee beans into their brew and the result is an unrivalled coffee taste from this dark porter.

Moor Stout 330ml Can 5% ABV Moor Beer, Bristol: The tag line is "Drink Moor Beer," and if this Stout is anything to go by, not only will I be drinking more beer, I'll be drinking more Moor beer too. See folks, Stout doesn't begin and end with that stuff they make at St James Gate in Dublin! A simple basic and classic Stout recipe showing off  what can be achieved from the traditional brewing processes, grain, hops & water. Another one for the Home brewers, there is definitely an opportunity to salvage some yeast from this can.






Green Mountain 330ml NRB 4.3% ABV Thornbridge Brewery, Derbyshire: Thornbridge make one of my favourite traditional IPA Jaipur, which can be found in most decent bars in Belfast. Green Mountain is a NEIPA, again with massive amounts of hops in the brew, translating to big floral and fruity flavours in the glass. This uses a hop called galaxy which is the hop or friends in St James Gate waste in Hop House 13. (in fairness to Guinness, the latest recipe of HH13 has improved drastically, its no where near as sweet and nasty as it was on release).

Tangerine Dream 330ml NRB 6.3%ABV Beer52: Beer 52 did a thing a few months back about the brewing process and home brewing since then they have been sending out beers they claim to have made themselves. A while back they sent a case of 8 they made themselves, and while I was a bit annoyed about this, they were 8 good beers. 1 Beer a month from them I can stomach it helps keep the cost down. This one is the 3rd NEIPA in our box and like the others is jammed full of hops to give it a floral and fruity flavour. Its unclear if they've put any actual Tangerines into the brew, but you certainly get tangerine and other citrus fruits from the beer.

I was inspired to write this as another website I write for have secured sponsorship for their podcast by Beer52. Personally I have received no remuneration or incentive from Beer 52, or any of the brewery's  to write this, and to be honest I'm just trying to divert some traffic from the website to my blog to give me a kick up the ass to keep writing. Check out Kingdom of the Giants and A View From the Bridge for details of how to snag a free box from Beer52.

Next article will be the ever changing face of the Belfast pub scene, and how the craft beer revolution is shaping pub culture in town.  

Northern Monk, Tap Takeover

 On Friday 20th April, Northern Monk Brewery were invited to Northern Lights on Belfast's Ormeau Road for a tap take over event. I finished work slightly early so I decided to jump on a bus and make my way there. I arrived shortly after the advertised 1900 start time, and the bar was already reasonably busy, however I was able to secure a seat at the bar. The friendly staff greeted me, and explained to me that they had a selection of great beers on, as if I didnt already know!

My initial plan was for sure to have a pint or a half pint of each of the beers on offer, but when you look at the board, this was never going to happen, well not if I wanted to walk out at the end.

So, I asked for a recommended start place, as I couldn't see the board from where I was sitting, the bar maid (is that still "PC?" Bar Server person?) recommended the Vic Lemonade, which to give its full title (according to Untappd) Patrons Project 4.04 Victorian Lemonade IPA.

What comes next are my reviews of the beers, in the order that I drank them, based on the notes that I made at the time... I haven't read them since so who knows what sense or otherwise I made.

Patrons Project 4.04 Victorian Lemonade IPA 6.5% ABV

So this was the first beer I've ever had from Northern Monk, I wasnt sure what to expect. When it was sat down in front of me, I was struck by the colour. I would describe it as a golden yellow colour, but Im not entirely sure if that does it justice. It was incredibly cloudy or hazy and looked like the new NEIPA craze thats doing the rounds at the moment, (embarrassingly i haven't managed to sample a NEIPA yet). There was little or no head in the glass. On the nose I got a subtle hint of lemon, but not much else. As soon as I had a taste, immediately struck by that bitter citrus lemon taste, reminding me of strong homemade old school lemonade, im not sure if any of you remember "Ben Shaws traditional lemonade?" Even at 6.5% the alcohol was very well balanced and hidden, could easily sink a few of these without realising. Would suggest this as a bit of a palate cleanser perhaps.







Bombay Dazzler Wit 4.8%

Wit beer, not my go to, in fact I would probably avoid Wit unless there is literally nothing else on offer. However if I'm doing this, I'm doing it 100%. Judging from my notes, I tried to get this one out of the way  as quick I could. Again this was a cloudy beer, but much lighter in colour than the Victorian Lemonade, a pale yellow colour. I got some subtle citrus fruit on the nose, and a having gone looking there was a sour note too. There was very little or no carbonation, and the overwhelming flavour was Banana, but as I got down the glass, I couldnt help but be reminded of ice tea.

Peanut Butter and Jelly Brown Ale 7%

So my notes state " Light brown colour, very light for a stout,.." so obviously its not a stout, but the colour was a very washy brown colour, almost like a chocolate milk shake or similar, although not as opaque as milkshake. It had a very sweet smell to it, and I struggled to find indiviual fragrances. I didnt get much "peanut," on the palate, and I found it almost sickeningly sweet.

Saesoner DDH Saison 7% ABV

A nice golden colour, and again very hazey (I'mm starting to think this is a Northern Monk characteristic). There was very little happening on the nose, but on the palate I got some tropical fruit, with a peppery undertone, there were some hop profile on the finish, and it finished dry.

Patrons Project 5.04 Three Peaks IPA 3.5%

Collaboration with Belfast's own Boundary Brewing. I've written like 3 lines on this one maximum so here goes, "Very pale in colour again very cloudy or hazy little or no head. On the nose very discrete citra hop flavours and green grass." I guess I didnt think enough of this to even tell myself what it tasted like. Moving on...

Opeth Communion Pale Ale 5.1%  ABV

When I seen this one on the board, I was looking forward to it, there was only going to be  this one to finish with. Pale golden colour and yet again a hazy look to it, the beer held its head for eternity (I'm thinking at this point alcohol was messing with my adjectives) and as I drank down, the lacing on the glass was akin to a white wash on the inside. On the nose I got soft fruits, that I couldnt quite nail down, but I suggested banana and over ripe pears. As I drank, mouthfeel was very creamy and there was a moderate level of carbonation. I felt that compared to other Northern Monk beers on the night, even the stronger ones, the alcohol wasnt as well balanced. I didnt get a huge amount on the palate, a light malt profile with a sharp bitterness and slight burn from the alcohol on the finish. It was by no means unpleasant but unspectacular, and the more i tried find flavours the less I could differentiate, again by this time alcohol was almost certainly clouding my palate.

Finally...

Black Forest Stranik Russian Stout 9% ABV

my notes start with "F**K. Right, I have to do this." Black as midnight with a milky chocolate head. The head expanded over the glass top which forced me to gulp the first two or three mouthfuls before I was fully ready. On the nose it was dark treacle. I found it hard to believe 9% was accurate, and there was a pronounced sweetness which drunk me decided meant the yeast probably could have went on for a few extra %points. The roasted barley followed by extreme sweetness masked some of the more fragile flavours. It would be very tempting to try and claim coffee, and when I looked at the glass half way down, it did have the look of one of those new "Nitro espresso" cold coffees that are all the rage these days, but the coffee flavours were missing totally, and the richness wasn't there.

So that was the end of my night. I had a couple of other beers while I sat at Northern Lights, and enjoyed the friendly atmosphere of one of my favourite bars, perhaps in the near future I'll write something about Northern Lights in general.

On reflection, Lemonade was by far my favourite, and I had another one of these before i finished the night, and Peanut Butter Jelly, was the most disappointing. I wouldn't order Saesoner again, at 7% I just dont think it is worth the extra price. Communion was the most underwhelming, but I feel that perhaps I had built it up too much in my head.


Northern Monk:      Website         Twitter
Northern Lights:     Website          Twitter
Galway Bay:           Website          Twitter

Yeast, far from least

In terms of weight, or volume Yeast is the least when it comes to beer, however if you think that a teaspoon of yeast powder can contain many millions of yeast cells, it starts to become obvious how important it is in the beer making process. Apart from anything, no yeast, no alcohol.

Yeast is the micro-organism that takes the fermentable sugars from the wort, eats it, respires and excretes alcohol. So I decided to take a closer look at what makes my favourite drinks alcoholic. First thing i did was to google "How many strains of yeast can make beer?" From my quick research its almost impossible to get an accurate answer. What is widely accepted is, there are two main types of yeast, that which does its fermentation at the top, also knowing as Ale Yeast. And, you've guessed it, that which prefers to do its fermentation at the bottom, known as Lager Yeast. Lager yeasts prefer a cooler temperature to get their work done, usually somewhere between 10 and 20 Celsius, Ale ferments between 18ish and 24ish. That's the very very basics of yeast.

So as i already said, Yeast is a living organism, and like you or I each individual strain of yeast has its own unique characteristics. It was Louis Pasteur in the 19th century who first discovered yeast was a living organism, and then we started to realise how important it was in the beer making process (and by extension, wine, and grain spirits such as whiskey). Of course like every other living organism that man could bend to his will during this time in history, selective breading of favourable characteristics shown by the yeast, mean today there are more strains of yeast than you can shake a stick at. Even if you and I brewed identical beer, with the same strain of yeast, if we kept re-using the yeast over and over, eventually your yeast would diverge from mine, and the beers would be unique. This is known as the "House Character," my yeast adapts to the environment that i provided, the equipment i use to brew, if its glass, stainless steel, plastic, or some combination, any variances in my technique compared to yours. These all influence the yeast.

Yeast is so powerful it can accentuate the maltiness, or hoppiness, can add a dry finish, fruit flavours. Equally it can inhibit these flavours.

I have in my possession two beers, which have been made to identical recipes, but fermented using different varieties of yeast, so, when am I ever going to have the opportunity to put this theory to the test. Now these beers are not commercially available having been brewed by beer membership club, Beer52. They have called these beers Zig and Zag.

Zig And Zag?

Zig, is using a Belgian Abbey Yeast, (M47). It is described as having less phenol's than Belgian Ale Yeast, and is exceptionally fruity with hugely complex esters. From a home brew point of view, this yeast has high attenution, and high Flocculation, basically means it clumps like a cake on the top, and reproduces plenty, for efficient fermentation.Zig and Zag are described as Belgian Blonde Ale, and both come in at a respectable 5.2% ABV.
 Zag is using T-58 Yeast, which is known for its high ester, and has a spicy peppery flavour profile. It is produced by Safale.

Zig and Zag, or Zag and Zig??

ZIG:

On opening Zig there was a low pressure release, and very little in the way of aroma from the bottle. On pouring the beer however, it formed a good head, about an inch and a half of small tight white bubbles, to form an almost solid looking barrier to the beer. The glass is rated at 330ml which was the amount in the bottle but even with a careful pour the head space took up so much space that it required a sup and second pour. My first impressions on the nose were that I wasn't getting a huge amount, I had to go looking. I did find a fruit nose, but I would not describe it as fresh fruit like I would be used to with massively hopped IPA's. As I took my first mouthful of Zig, my immediate reaction was that this was a massively fizzy beer. I described it as a massive explosion of carbonation in your mouth, and a real silky feel, which when looking at the head when poured is what you would have expected. There was fruit flavours there, but again I would not describe it as fresh or ripe fruit, but on the other hand it was not stewed fruits either. The beer encouraged salivation while drinking. The lacing on the glass was prominent as I made my way down. My summing up of this beer, was to say that it was very enjoyable, refreshing beer. I went on to say that I would like to have a few more of these with a BBQ some evening. 

ZAG:

As with Zig, the opening of the bottle was a little bit underwhelming, low pressure hiss although for me this was slightly more powerful. Again my glass was a 330ml rated glass and the bottle was also 330 ml. There was little carbonation on the pour and I comfortably poured the full bottle into the glass, with little care. The head poured at less than an inch, and disappeared relatively quickly. On the nose I did get pepper very easily, but I struggled to identify anything else, and the more I thought about it the more I thought about pepper. Whereas Zig was an explosion of carbonation, Zag, had a more old fashioned silky mouth feel. As I sampled more of Zag I was getting some red cherry flavours, (to the point i was convinced that i had mixed them up). The pepper is not overwhelming but it is the main flavour of the beer clearly. There was little or no lacing on the glass as I went down. I could detect a bitterness on the finish of Zag, that just wasn't there with Zig. 

I have to say I was very surprised at just how different these beers were, considering the malt and hop profiles are allegedly identical, and I have no reason to suspect that Beer52 are pulling a fast one. If i had to pick a winner, for me personally, it was Zig, but bare in mind it was the tale end of the first properly sunny day of the "summer" so perhaps my mind was already in that mode. 

The tasting done, there were no leftovers.

                                                

Founders, All Day IPA

Founders All Day IPA 4.7%

So, I thought it would be good to start with an old "favourite," Founders, All Day IPA, a Session Indian Pale Ale, which I previously reviewed back 25th March 2015. I got some minor grief from some people on Twitter regarding my review, people were astonished that I wasn't singing the praises of this beer, apparently its one of the staples of most craft beer drinkers. You can read my original review here.

Its a complete and utter coincidence that I drank this beer on 24th March 2018 for this review, almost exactly 3 years since the initial review. So its worth noting that this time I had a can, previously I'd had bottle, but this can was within the recommended 90 days of production, it was young and fresh and how it was meant to be drunk.

As you can see from the photo, the beer poured a healthy golden or amber colour, but with very little head retention. There was a small amount of white bubbles. 

On the nose, the first thing I was able to identify was Banana. I went looking and found some green fruit, a hint of citrus and some vegetal notes well hidden. I have written in my notes that it was much stronger aroma than before, but it would appear that my memory is faded because in my initial blog I raved about the nose being fantastic, knocking me back from metres away. 

Then came the moment of truth, the palate. All Day, came with some classic malt flavours, and late bitterness. On the hop profile, Citra was the most obvious but this beer was thin in all meanings of the word. Uncomplicated with a light mouth feel, the only thing I could really distinguish was the generic fresh fruit flavour, ive written down that it was akin to biting into a fresh Kiwi. 

My finishing notes on this state that perhaps I had been influenced by the overtly green can. I also briefly compared it to the go to IPA, from Brew Dog, Punk, its very similar on the nose, but the complexity of flavours just is not there with All Day. Don't get me wrong, its an enjoyable beer, and one you would sit in the garden with a couple of on a summers day, but I just cannot believe the hype it gets. 

Founders Brewery:  Website      Twitter

Did You Miss Me?

I've been away for a while but I'm back!

So my last post was 11th May 2015, almost 3 years ago. I really didn't meant to let things slide the way they did, but real life kind of got in the way. I kept buying, drinking and critiquing craft beer, primarily from Ireland, but also from further a field. I've also got myself from brewing kits, to actually getting grains and measuring out the amounts required, mashing in, boiling, hop additions, pitching yeast, the works!

When I decided I was going to start writing again I thought about starting from scratch again, I hadn't really built up a huge following and I had neglected this page for 3 years. Puzzles? as a "Brand" Isn't exactly screaming BEER! at people but I think I will stick to it.

My great plan is to do at least 2 blogs a month, one on a beer review, or a compare and contrast, and one on a brew, although brewing once a month might be a challenge in itself. Ill also write about visits to bars around Belfast and where ever I end up. Lots has changed in 3 years, one of my favourite bars is no more, another took its place and its no more and awk sure its just crazy! 

Beer and Food, and update on home brew!

Beer and food

my journey over the last two and a bit years as a delve into the world of craft beer has had an interesting side effect. Before I started regularly drinking the craft beers I would never consider sitting down and drinking one or two beers, to enjoy the flavour, nor to enjoy with a meal. Beer to me was something to be drunk when out with the lads or at a sporting event.

Thats changed now, and for the better. I consider my craft beer to be comparable to wine in this respect. I would happily have a glass of wine or two at home with my feet up and watching a movie, or of course with a good hearty dinner. With the complexity of flavours and styles now available in the craft beer scene this has opened the door for a similar level of enjoyment.

As we come to the summer, one of the things most of us will look forward to is a good barbecue. The barbecue was always the exception to the rule, grill up some read meat some chicken and fire on a load of salad, maybe a baked potato and half a dozen lager in the fridge, that is my overriding memory of summer parties at my parents, and then as I got older my own house. These days with having a real job the sun doesn't always come out exclusively when I've got a day or two to recover from the dreaded hangover, so its nice to have a choice of beers that I can maybe have one or two with a flamed steak or a chicken breast, and still be able to get up for work the following morning. Beer goes with barbecue like white goes with rice.

I enjoy spicy food. Mexican or Indian, even certain Chinese dishes are among my favourite. I was always told don't mix beer with spice its unpleasant. However Ive found recently that certain intensely hopped beers, particularly IPA varieties actually enhance the flavours and subtle spices of these dishes, while the malt flavours help to regulate the heat.

Id recommend you try an Amber Ale with an Italian dish such as Spaghetti Bolognese, and everyone has their own weird and wonderful combinations. My own process for selecting a beer to go with food is heavily influenced from my wine background and the skills are transferable.

First think what it is you are eating, what are the flavours, do you want to compliment these flavours or contrast them to make it a more vivid experience? Irrespective of what decision you make at this stage you have to think about the weight of the meal you are eating, are the flavours light and delicate, subtle? The select a beer whose body is lighter with more delicate flavours. Is your meal full of complex overpowering flavours? Then select a heavier beer that wont be over powered by the flavours of your meal. Its a balancing act, you dont want your, normally more expensive, beer to be wasted if it is lost against a complex heavy dinner, on the other hand you don't want to spend hours in the kitchen creating the culinary master piece with all the subtle grace of a Russian Ballerina, only to completely over power it with an Irish Stout or Porter!

Its about trial and error, there are no wrong answers here, no combination is outlawed!

Bottling day:

An update on the American Amber I am brewing at home, I let it ferment and settle for quite some time and its currently sitting at a little over 5.4% Its been dry hopped with Pacific Jade, Summit and Cluster. The aromas coming from my dinning area of the flat are amazing. The alcohol level will rise ever so slightly as I add approximately 100g of priming sugar before bottling.

Brew Day At Puzzles?

Brew Day at Puzzles?

Last night I started my fourth home brew kit, this time I chose the American Amber Ale kit from Youngs. I have previously done an American IPA from Youngs and it was amazing. This time I had full intentions to hack the kit within an inch of its life to turn it from an Amber Ale, to an Irish Red.

Unfortunately real life got in the way and I was unable to get to my local brew store, and time is against me on this one it has to be drinkable by mid July. An Amber Ale for Orange fest?

If you’ve already got the hardware, such as a fermenter (adapted bucket) then Kit brewing really is as easy as brewing a cup of tea, for almost a month. Its cost effective too, for £23 you get 23ltrs of beer, roughly 50p a pint! If you haven’t got the kit then I would recommend the Coopers Starters kits, which include a primary fermenter that doesn’t require an airlock. Airlocks seem complicated to me.

So onto my brew day. If you look anywhere on the internets for a guide to home brew the first thing you will always see in any guide is to sterilise your equipment, this cannot be understated the easiest way to make 23ltrs of rubbish is to get an infection in your beer, and this is or can be caused by even the smallest amount of dirt or bacteria getting in contact with your wort. My technique is much like myself, simple, I put everything in the dishwasher, put it on a quick cycle to wash it, then put it through a second cycle but instead of adding soap I add steriliser. This also helps keep the dishwasher clean too. Then finally just rinse out all the soapy bubbles and reminisce of the steriliser with some fresh cold water, and put the lid back on your fermenter for now. I also like to sterilise the work surface i'm using on brew day, and for that I just use Flash wipes.

The pouch of LME

Warm it slightly will make it easier to get all of it

The Youngs kit like some of the more “upmarket” home brew kits is a Liquid Malt Extract, or LME kit, the other alternative is Dry Malt Extract or DME. I’ve used one DME before but I find it is definitely worth the extra few quid to get a LME kit. A step in the brewing process that isn’t always written on the instructions is to heat the can or pouch that the LME is in with some warm (not hot) water, let it sit in a saucepan with some warm water for about 5 or 10 minutes before you start. This tip turns the LME from a semi solid goop that you will struggle to get out of the container, into a proper liquid albeit very sticky but it becomes much easier to get every last drop out.

Every last drop is in the fermenter now

Just Add Water?

stir it until it looks like its fizzy

Next you add roughly 3 ltrs of boiling water this will soften the LME further, the instructions generally tell you to add your sugar now but I hold off instead making sure there are no lumps in my fermenter, by giving it a good vigorous stir. You aren’t stiring soup and you are in a 40ltr container, stir the absolute you know what out of it, the more bubbles you get on the top the better, more on this later. Then I add the sugar, and stir again, you’ve not added any more liquid but added maybe a kilo of extra solids you want dissolved. Every bit as vigorous as before for a good minute. Youngs comes with a packet of “Brewing Sugar,” or as it is sometimes called, Caster Sugar. Yep that’s right the expensive brewing sugar is no different to the expensive cake baking sugar from Tesco, which co-coincidently is just your normal granulated sugar from your tea or coffee ground down really finely. This is the first place you would consider “hacking,” the kit, in any good

brew shop there is a multitude of alternatives to this expensive sugar, my plan was to put some different varieties of malt extract in here to make the flavour more complex and deeper. You can literally add anything at this point which contains sugar, and it will change the flavour of your end product (not always for the best it must be said) There are many resources online where you can see what sugars will influence you beers in what way, what goes well with what etc.

Next you just top up to 23ltres with cold water, I like to pour as violently as possible, to get as much oxygen into the fermenter as possible, notice a theme here? Not much I can say about this stage, except I am very lucky where I live and I can use tap water. Tap water is a bit risky because I cannot control what baddies are inside the pipes, but the 4 brews I have done so far none of them have been infected. Most people recommend using filter or bottled water but this obviously increases the cost.

Add the magic fairy dust!

Now comes the magic, at this stage the instructions tell me to stir the mixture getting as much oxygen into the mix as possible..... oh wait I've been doing that at every stage. Its not easy to stir 23 litres of liquid, and you are much closer to the top of the bucket now so you are more susceptible to splashes and spillage! If you've done what I have you'll already have a fair few bubbles at the top almost like a cheap head of beer. I give it a quick whisk near the top just to get a few more bubbles up there and then, I open the smallest pack in the kit, the yeast. There are many varieties of yeast for beer and each has its own characteristics and traits, it is after all a living thing. There are two schools of thought on how to add yeast, the first it to re-hydrate it first using a small amount of water and the other is to just buck it in and hope for the best. I use a kind of hybrid, I sprinkle the contents of the yeast across the full surface area of the head and let it settle in by the power of gravity. The instructions say to give it a good soft stir at this point allowing the yeast to diffuse evenly throughout, I skip this. I guess in my head the yeast rehydrates in the head before getting to work, but then in my head yeast looks like Pacman and spends the next few weeks running round the maze of your beer eating sugar and shitting out alcohol!

Now its the patience game, replace the lid, fix your airlock if you have one put it somewhere where the temperature is constant, (ill not go into too much detail about temperature because each beer style needs a

Use a cylinder like this to measure Original Gravity

different temperature) take a small sample in a cylinder to measure your Original Gravity, which is used to determine your alcohol content at the end then, and this is the most important step, LEAVE IT ALONE! Do not disturb your beer, resist the urge to have a hoke at it no matter what it smells like. Leave it for at least 7 days, I usually go closer to 10-12 days and then take another gravity reading. You are looking for 2 or 3 days where your gravity stays consistent, congratulations, you have completed the first stage of your home-brew! Ill detail the next steps in a blog post in a couple of weeks when my brew is ready for it. Hopefully I will be able to follow my own advice and just leave it alone!