Docs
Brewing guides & reference material
Process 7
- All-Grain Brew Day — End-to-End Walkthrough A start-to-finish, chronological guide to a full all-grain brew day — prep, mash, sparge, boil, whirlpool, chill, pitch, ferment, and bottle. Written for brewers still getting comfortable with the all-grain process.
- Cleaning & Sanitation Clean then sanitise — the two-step discipline that decides whether a batch turns out clean or infected. The chemicals, contact times, the 80 °C rule, and per-stage routines.
- Brewing Water Basics What the minerals in your water actually do, how to tune the sulfate-to-chloride balance for a style, and how to hit mash pH. Worked from a soft Wellington water profile.
- Kegging & Carbonation The other half of packaging — force carbonation, serving pressure, low-oxygen closed transfer, and carbonation targets by style. Pairs with the bottling section of the brew-day walkthrough.
- Yeast Handling — Pitch, Recycle, Repitch How much dry yeast to pitch (and why liquid calculators mislead), when to rehydrate vs sprinkle, how to store packs, and how to harvest and repitch a strain to save money without losing quality.
- Pressure Fermentation & Closed Transfer Fermenting under CO₂ pressure with a spunding valve — suppressing esters, fermenting warmer, carbonating naturally, and transferring to keg with no oxygen. An advanced workflow for pressure-capable fermenters.
- Wild, Sour & Barrel-Aged Beer A primer on mixed-culture and barrel-aged brewing — Brett and souring bacteria, the patience involved, the alarming-but-normal sick phase, oak character, and the oxygen management a foeder or barrel needs. Context for the wild and sour brews in the journal.