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One More Brew in a Bag Before Christmas

Published on December 7th, 2018

A few weeks ago I brewed 46 litres of Oatmeal Stout based on the recipe on page 169 of Brewing Classic Styles by Jamil Zainasheff and John J. Palmer. That beer is downstairs and I’ll bottle half of it next week and the rest on the following week. Mostly because I’m kind of lazy. One half received a Gigayeast Norcal Ale #5 starter and the other got a seasonal release Whitelabs WLP006 Bedford British Ale starter. The first bottles will be cracked for Christmas at an expected ABV above 5 per cent.

In the meantime the plan is sometime before Christmas to do another (46 litre) iteration of my British Golden Ale. This is a style I enjoy drinking because it’s a light and clean, easy to drink, sessionable thirst quenching beer; but, as is the want of someone who doesn’t like black boxes, it’s a matter of brewing this beer over and over until I nail down the exact beer that I’m looking to create. Half of this beer will receive a Whitelabs WLP023 Burton Ale starter and the rest will get a Whitelabs WLP013 London Ale starter with WLP645 Brettanomyces claussenii in secondary. Experimentation, fine adjustment one element at a time… it’ll get there in the end. This will be my third Golden Ale.

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The First Year of Brewing All Grain Beer

Published on October 24th, 2018

There are hobbies and then there are hobbies that get your drunk, I guess. I’m a big fan of making slow booze. It creates a different relationship and experience around alcohol in the same way baking a cake is way different than buying something from a bakery. Just be cautious… booze is highly caloric and I hear a little whisper that it might just be a little bad for you.

My hobby of making fermented beverages went a step further this year with (a) the gift of a grain mill last Christmas, and (b) the almost immediate purchase in late January of a 95 litre brew kettle and the other items I needed to produce all grain beer in our back yard. Since then I’ve made ten batches of various beers of varying sizes using a technique called Brew in a Bag.

Brew in a Bag is a method of all grain brewing that only requires a brew kettle and a fine mesh bag pegged inside the pot for mashing in the grain. Mashing in is just a fancy word for throwing your grain into a specific temperature water where you use a paddle to moosh it all into a porridge. It gets left an hour and voila… remove the bag & the sugar you need to make beer remains in the kettle. You have unboiled wort.

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How Randomised Trials won the Battle of Trafalgar in 1805

Published on July 13th, 2018

Listening to Karl Kruszelnicki’s Shirtloads of Science podcast episode on June 24, 2018 – titled Randomistas – they’ve won wars, healed the sick and helped us learn revealed an interesting example, in Admiral Nelson at the Battle of Trafalgar, as to the value of randomised trials in shaping the World. The interviewee was Andrew Leigh, author of Randomistas: How Radical Researchers Changed Our World.

To set the scene, Andrew Leigh points out that in the Seven Years’ War (1756-1763) scurvy caused the vast majority of deaths. A huge 180,000 men died in the British Navy in those seven years and a less impressive couple of thousand were killed in the fighting. Scurvy was that bad.

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More Articles on StevenClark.com.au

  1. The First Year of Brewing All Grain Beer
  2. How Randomised Trials won the Battle of Trafalgar in 1805
  3. Making All Grain Beer with BIAB (Brew in a Bag)
  4. A Brave Simple Cure for Tasmania’s Housing Crisis
  5. Identifying Sloe Berries from Damson Plums

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About the Author

Steven Clark Steven Clark - the stand up guy on this site

My name is Steven Clark (aka nortypig) and I live in Southern Tasmania. I have an MBA (Specialisation) and a Bachelor of Computing from the University of Tasmania. I'm a photographer making pictures with film. A web developer for money. A business consultant for fun. A journalist on paper. Dreams of owning the World. Idea champion. Paradox. Life partner to Megan.

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