Jovial Monk

Brew Better Beer at Home

Cleanliness is next to Godliness

Sanitizing a beer vat

Infections The bane of the brewer is infection, of a whole batch or just a bottle or two. They will happen to every brewer, but can definitely be minimised by cleaning and sanitising. Cleaning agents and equipment Bottle brushThe nylon bristles degrade with immersion in hot water, so wash your bottles in cold water. Bottle … Read more

Guide to Steeping Grains for Beer Brewing

Steeping grains for Beer brewing

What we are talking about here is steeping crystal malt (also known as caramalt) or roasted malts to extract the sugars, colors, flavors and aromas they contain—we are not talking about mashing, steeping is quicker and easier and temperature is nowhere near as important as with mashing. Adds colour, flavour and aroma to beer Why … Read more

Your Guide to Seasonal Beer Brewing

Seasonal Beer Brewing

We don’t all have temperature-controlled rooms but we all go through the huge seasonal variations in weather! This document attempts to review the strategies we can use in each season to produce optimum beer. You should also read the “Yeast and Fermentation Management” document for more detail in making clear, clean, tasty beers. This document … Read more

How to Get Rid of that Homebrew Taste!

Homebrew Taste

Ever have someone say “Oh no! Thank you!” on being offered a glass of your tasty amber fluid? That person very likely has had some bad experiences drinking homebrew. So, how to make homebrew that tastes of beer and not “homebrew”? Get rid of sucrose! A kilo of sucrose (table sugar, caster sugar etc) added … Read more

Your Guide to Cereal and Decoction Mashes

Beer Brewing

These are supplementary mashes, usually used with a full mash, but could be used with a 3–4Kg partmash quite easily. In fact, you will see a “Viennese decoction” that could be used with a 1Kg part mash! Cereal Mashes These are usually done to gelatinise a non–pregelatinised adjunct. Pregelatinised? Adjuncts? Adjuncts are unmalted grains added … Read more

17 Part Mash (Beer) Recipes to Try at Home

Beer Recipes

These recipes are for a total of 3Kg of base and specialty malts and adjuncts, and boiling 12 litres of wort. GU is the original gravity less 1000: 1035-1000=35GU. BUs is just the number of IBUs. the BU:GU ratio is an important parameter of beer styles. On a practical note, where dry extract is to … Read more

You and Your Part, or Mini, Mash

Small Mashes Guide

Part or mini mashes are small mashes that provide part of the fermentables for a batch of beer, the balance of the fermentables being provided by extract in some form—unhopped extracts are usually the go, but if you have any kits lying around by all means use them up. Assume they have 25IBU. I mention … Read more

Why We Mash (and Sparge)

Why We Mash

If you’re just starting out and have stumbled upon the concept of mashing, you’re probably asking yourself, why should I spend an hour mashing, then more time sparging? There are various reasons: More fresh grain flavor in the beer Extracts are boiled for a long time to turn them into syrups or powders, losing a … Read more

The Art of Mashing (for the Home Brewer)

Mashing Home Brewer

Mashing is an essential step in brewing. Up till now, the makers of your beer concentrates, malt extract and crystal malts have done this step for you, now you are about to start doing some mashing yourself. People have mashed in different ways at different times. Ancient Technique The Sumerians and Egyptians used to form … Read more

Dictionary of Brewing Terms

Brewer's Dictionary

Welcome to the Jovial Monk’s Dictionary of Brewing Terms – your go-to guide for unlocking the language of libation! Whether you’re a novice brewer or a seasoned ale artisan, navigating the rich tapestry of brewing vocabulary can sometimes feel like deciphering a secret code. Fear not, for this dictionary is your trusty companion on the … Read more