The club regularly runs hands-on mash days for members and guests. These offer those new to brewing an opportunity to benefit from the years of experience and know-how of veteran brewers. It also means that members who haven't quite made the step to full mash brewing can get a good idea of the equipment and techniques needed to produce a result that makes the extra effort worthwhile. It also means the club keg is always full with a full bodied, flavoursome, and authentic beer.
The photos below are from a recent PUBS brewday. More photos are viewable in the gallery from the day.
Graeme, Paul and Jess met at Lyall's place early in the morning.
Adding water to bring the mash up to volume
The keg wrapped in a towel to keep the heat in during the boil.
A three or four ring burner is a must for mash brewing.
Jess testing out the refractometer.
Some hop pellets (you can't drink it yet!)
Dutifully recording the proceedings of the day.
Adding zinc to give the yeast some zing.
Lyall drinking one that he had prepared earlier.