Hello. Well, my burgeoning interest in real ales and craft beer has come to its logical conclusion – I’ve bought be kit to try to brew my own, starting with St Peter’s Cream Stout.
So, although it’s admittedly in the verges of the byways of popular culture, I wondered whether any of you might share your brewing wisdom.
I’m not going full grain yet. The method seems simple enough: warm the malt, add boiling water, cool with more water, add some hops, pitch the yeast and wait to get the right gravity.
Here’s the bit I’m confused about, though. I’ve bought a pressure barrel, but if I wanted to bottle condition a few to compare them for fizziness, would I fill some bottles from the fermenting vessel or my barrel, via the tap?
I’ve asked the same question on a Hone Brew forum and been totally ignored. I trust the AW massive to have the answers, and I’m sure some of you might like to share your brewing expertise.