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ed to pale malt he was able to put figures on how much extract was lost making brown malt good pale malt gave an extract of 82 pounds a quarter but blown brown malt just 56 yet it struck me on reading that that you don t need a saccharometer to see how much extract you re getting from your malt pounds per barrel was used for a long time in british breweries and still is in some this is based on how much heavier the wort of a fixed volume in this case a 36 gallon barrel is compared to a barrel of water if the actual unit used is determined by measuring weight then using a saccharometer to measure density gives a simpler and quicker measurement but isn t actually doing anything new so i m suspicious that the usual history saying that the saccharometer changed everything is an exaggeration and likely only tells part of the story now i need someone with an eye for detail to investigate further posted by ed at 09 00 no comments email this blogthis share to x share to facebook share to pinterest friday 12 june 2026 a visit to bathams brewery there was more excitement the day after the bhs agm i was going to bathams i d been to a couple of their pubs yesterday bringing my total to 3 12 they re all within a nine mile radius of the brewery so ticking them all now seems a real possibility in a weekend dave behind the mill alice batham in front they have a four roller mill which rather surprisingly is on the ground floor the bagged malt comes from crisp and is milled into 50kg bags which are hoisted to the top of the brewery the mash tun the cast iron mash tun takes 600kg of malt four quarters the beer recipes date from the 1960s and were made by current head brewer alice batham s granddad they use mains water liquor treatment is bathams salt mix which is really optimised for mild though 95 of production is bitter blocks of invert sugar they use six blocks of sugar per brew no 1 and no 2 invert the same wort is used for mild and bitter but they have different sugars cage for sugar blocks the copper 30bbl copper is heated by a steam coil and direct fire the copper alice was kind enough to briefly turn on the gas heater under the copper for us gas burner both types of hop are used fuggles and goldings whole hops of course the hop back was designed by alice s dad it needs to be deep enough that the hops can act as a good filter bed there was a problem this year as some goldings were rather poor with low alpha acid and some were better but they had a high alpha acid which could cause problems with filtering out the trub hop back at the back paraflow on the right the paraflow dates from the 80s hop back cip set having spent a year working with cip sets that are bigger than the brewing vessels at bathams i was delighted to see the home made cip set for the hop back the open wooden fermenters are plastic lined the smallest one is used for mild parachutes are used to crop the yeast yeast is filtered through cheesecloth top heat is 72 f 22 c and they chill to 55 f 13 c fermentation is rapid a brew from tuesday can be on chill by thursday afternoon the dual strain yeast originally came from hansons brewery they still use 36 gallon barrels for most of the bitter and have some 54 gallon hogsheads too 18 gallon kilderkins are used for the free trade and the mild goes into 9 gallon firkins look at the size of em beer goes into the racking tank with auxiliary finings and priming sugar the day before racking unsealed cask they don t seal the cask on filling adding isinglass and sealing with a wooden shive before delivery and looking at that picture they dry hop in the cask too the casks may be conditioned for a week in the pub but will drop bright within six hours they have an external cask washer and the inside of the casks is cleaned with steam it a fantastic visit it was amazing to go round two victorian tower breweries in two days the midlands are rally growing on me 3 05 for a pint of mild in the first pub i visited too alice batham receiving the coveted brewery history society certificate posted by ed at 09 00 3 comments email this blogthis share to x share to facebook share to pinterest wednesday 10 june 2026 a visit to sarah hughes brewery having been a fan of sarah hughes dark ruby mild since i was a teenager i was determined to visit the brewery when i heard that the brewery history society agm was being hosted by bathams sarah hughes and bathams are only six miles apart so it seemed like an ideal opportunity it took a bit of organising and i was so looking forward to it i was nervous something would go wrong but the people at the brewery were very helpful and it all went fine on the day as it s a small brewery we were taken down in several groups and i wasn t in the first group this did make me a bit twitchy as i waited for my turn but it wasn t for long i had looked longingly at the brewery door last time i was there so it was great to go through it this time the door to the brewery from inside the pub it s a victorian tower brewery in the beacon hotel dating from 1848 the brewery closed in 1957 but was reopened in 1987 grist case 810kg of malt go in the ruby mild mash tun the hot liquor tank is heated with a gas burner and the strike heat is 72 c they mash for 65 c for 90 minutes the malt is mixed in by hand the mash takes two hours to run off the copper is eight barrels and also heated with a gas burner bet the safety rail isn t original the copper is filled to the polished rivet filling to a rivet is a traditional brewing technique that i have also used looking in the copper bittering hops go in at the start of the one hour boil and aroma hops 15 minutes from the end fuggles bramling cross and goldings hops are used in the core beers number three invert sugar is used in ruby mild which has a gravity of 1 058 snowflake is 1 078 the dome bottom of the copper traps a lot of hops the rest are removed in the hopback below the hop back wort in the hopback is 85 c it s cooled further through a paraflow with the hot liquor going back into the hlt it takes one hour to empty the hop back the old customs and excise box fermentation is in grundy tanks two per brew the yeast comes from hook norton and is re used for four months or so it ferments down in three to four days but spends a week in fv grundy tanks used as fvs after fermentation the beer goes into a racking tank where more yeast can settle out for 24 hours the racking tank they still use some 36 gallon barrels as well as 18 gallon kilderkins the cask washer they usually do three brews a week but if making snowflake will do four they ve still got the old baudelot cooler but unlike at the augustiner brewery they don t use it baudelot cooler after having finally seen the brewery what to do next well as the door leads back into the pub it was an easy decision posted by ed at 09 00 2 comments email this blogthis share to x share to facebook share to pinterest monday 8 june 2026 a visit to witchmark distillery after the excitement of warminster maltings it was on to witchmark distillery they re very whisky focussed but being under three years old they don t have any to sell yet they have a mash tun from northern monk brewery and use locally grown laureate malt in half tonne bags it s malted at warminster and milled at the distillery using a four roller mill they do two brews a day using a tonne of malt each this gives them 100hl at 1 059 1 060 the local chalky water is treated by reverse osmosis to soften it they mash scotch whisky style with three waters the last of which is used for mashing the next brew mash tun on left as they have to wait three until they can sell their whisky they re very cautious the use peracetic acid on the mash tun after use and do a weekly cip the plate heat exchanged is cleaned every day washbacks fermenting vessels they have temperature control on their washbacks with a maximum temperature of 30 c fermentation with whc hercules yeast takes 96 hours which is long for whisky the vessels are agitated at the beginning of fermentation to mix in the yeast and at the end so the sediment is removed everything then goes to the wash still wash still the wash still has a capacity of 5 000l so two distillations are needed per washback the wash is preheated from 30 to 70 c by a heat exchanger cooling the pot ale from 95 c the wash at 8 8 5 abv makes low wines at 30 the low wines as well as heads and tails from the spirit still go into the low wines tank in terms of efficiency they get 800 litres of pure alcohol from two tonnes of malt the 3 200l spirit still is pre heated with water from the hot liquor tank which is itself heated with water from the condensers gas from the green diesel industry is used to heat the distillations the pot stills are out of balance as five wash distillations need six spirit distillations spirit at 71 73 abv is cut to 65 abv for casking casks are ex bourbon and shaved toasted and recharred wine casks they have filled 1 000 barrels and have another 120 in tank production is currently 1 000 casks a year and they re aiming for 2 000 next year the first few casks were stored dunnage style on their side and three high but most are palletised dunnage style cask storage bottling is done by hand with one person able to do 3 400 a day though if they have four people working on it they can get up to 1000 done heads from the spirit still at 40 abv can also be used in the column still to make grain neutral spirit six distillations make 1000l for the still typically they get 330l of gns at 96 3 abv the two columns in the still each have 21 plates distillation takes at least 11 hours and can take up to 14 the still has a vapour basket for when making gin hardy botanicals go in the pot still fluffy botanicals go in the vapour basket for vodka a carbon filter with three sections of carbon and silica sand is used long and narrow carbon filter then it was time for a tasting though as i was driving only small sips posted by ed at 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