Brewing at Home
From grain to glass, taught by people who threw away their first commercial batch because it was merely fine. Includes why lagering slowly is the ingredient everybody economises on.
| Lessons | Five |
|---|---|
| Length | About three hours |
| Level | Beginner |
| Age | 18+ |
What the course covers.
Malt
Malt, and what malting actually does
The mash — temperature
The mash — temperature, time and why both matter
Hops: bittering
Hops: bittering, flavour and aroma additions
Fermentation
Fermentation, and the temperature control that separates good from fine
Lagering
Lagering, which takes weeks and is the whole difference
Who it is for.
From grain to glass, taught by people who threw away their first commercial batch because it was merely fine. Includes why lagering slowly is the ingredient everybody economises on.
Filmed on this farm with the people who actually do the work, and including the honest chapter about what did not work and what it cost.
- Lessons: Five
- Length: About three hours
- Level: Beginner
- Age: 18+
Video
Filmed here, not in a studio.
Lifetime access
Watch it whenever.
Free at Ploughing On
One course a year included.
The honest chapter
What went wrong, and what it cost.
The other courses
Ploughing On includes one a year.
At fifteen pounds a month, that pays for itself on almost any of these.
What people actually ask.
The two questions this page gets most, answered without a support ticket.
No. Every course starts from the assumption that you have never held a soil auger, because most people have not.
It is not. It is what six years of expensive mistakes taught us, written down so you can make cheaper ones.
