#chiffchaff – update

My first ‘all grain’ (i.e. designed and made from raw ingredients) is now mature and ready to drink.  There was a delay because my first attempt failed due to a problem with the fermentation being slow to kick off.  However, this proved a valuable lesson in how to best operate the pilot scale brew kit and with this knowledge behind me attempt two was a complete success.  My NEIPA hybrid* “#chiffchaff” is now ready and is due to be served on the bar at Holmes Mill Beer Hall in the near future.  A firm date has yet to be agreed but may be at the next ‘Meet the Brewer’ event scheduled for later in March.  There are only 9 gallons, so don’t delay.

The aim was to match another commercial beer and thus the project has fully met it’s brief.   An all grain brew at the pilot scale takes similar dexterity to a multistage organometallic synthesis, so suffice it to say I am very pleased.  I know what I’m drinking with dinner tonight!

*designed to contain suspended yeast and thus cloudy.