william_davey
RivelinBrewing
Hi all, I'm Will and I'm a chemistry teacher of 26 years.
I've been all-grain brewing for 6 years. I brew 30-40 brews per year. I always have 5 beers on tap (2 kegerators). I use a GF 30, SS Brewtech FVs and Cornelius kegs. I use 4 Tilts and a RasPi for monitoring with WiFi Inkbird controlled converted freezers for fermentation.
I use old Coca Cola gas management boards that I have restored to carb and serve my beers.
Favourite brews are my Three Rivers (APA) , Krauchen (Schlenkerla clone), Rhinestein (Munich Dunkel), Elbe (Czech Premium Lager) and Mr Ward's Stout (oatmeal stout).
Favourite base malts are Fawcett's Maris Otter and Weyermann's Munich. Favourite specialty malts are Weyermann Rauch malt and Carafa Special 3.
I adore the chemistry and biology involved in brewing. I have the luxury of very soft water with very low amount of dissolved minerals. This allows me to create water profiles specific to the beers I brew.
I have huge respect for folks like Palmer, White, Zainasheff, Mosher and Charlie Bamforth. These people have allowed us to be better craft brewers.
Drinking Sierra Nevada Pale Ale on holiday in California many years ago triggered my fascination with beer and brewing it. I've looked back.
I've attached so pics of my basement brewery if anyone is interested.
Cheers all.
Will
I've been all-grain brewing for 6 years. I brew 30-40 brews per year. I always have 5 beers on tap (2 kegerators). I use a GF 30, SS Brewtech FVs and Cornelius kegs. I use 4 Tilts and a RasPi for monitoring with WiFi Inkbird controlled converted freezers for fermentation.
I use old Coca Cola gas management boards that I have restored to carb and serve my beers.
Favourite brews are my Three Rivers (APA) , Krauchen (Schlenkerla clone), Rhinestein (Munich Dunkel), Elbe (Czech Premium Lager) and Mr Ward's Stout (oatmeal stout).
Favourite base malts are Fawcett's Maris Otter and Weyermann's Munich. Favourite specialty malts are Weyermann Rauch malt and Carafa Special 3.
I adore the chemistry and biology involved in brewing. I have the luxury of very soft water with very low amount of dissolved minerals. This allows me to create water profiles specific to the beers I brew.
I have huge respect for folks like Palmer, White, Zainasheff, Mosher and Charlie Bamforth. These people have allowed us to be better craft brewers.
Drinking Sierra Nevada Pale Ale on holiday in California many years ago triggered my fascination with beer and brewing it. I've looked back.
I've attached so pics of my basement brewery if anyone is interested.
Cheers all.
Will
