My secret way to properly pour a home brew beer

Wednesday, August 23, 2017

Have you ever poured a bottled home brew beer and it's been simply too fizzy and the head is like a giant ice-cream?

I'm not taking about a genuine beer gusher here, rather just a beer that's too frothy.

It's quite frustrating!

I've discovered a secret to helping poor such beers without much fuss.

But first, why fizzy beer?

In my case, I think this is caused by adding too much sugar to the bottle for secondary fermentation (which is a great argument for batch priming) but not so much that you've caused a gusher beer.

You can manage this in a couple of ways. Instead of having one glass for pouring the beer into, have two at the ready.

By doing a careful transfer you can get the whole beer into both glasses, let the head die down and then transfer into one glass. But that can actually froth things up even more.

Go figure.

So what's my secret?

Pour a little bit of water into the glass before you pour the beer. About 1 cm level is enough. Open your beer and pour slowly into the glass at about a 45 degree angle give or take.

As your beer fizzes into the glass, the water somehow manages to capture the froth and diffuses it somehow. Don't ask me the science of it, I just work here.

I discovered this trick by accident when going through an over sugared batch of stout and it seems a fairly good method.

I'm not saying you should add water to every beer for every time you pour but suggest that if you notice a batch has a tenancy to fizz up, then give it a try and see if that helps.

Nothing will save a beer that has too much sugar though!

Another tried and true trick to prevent fizzy pours is to ensure that your beer has been refrigerated for 24 hours. Based on my own personal testing, the cold definitely helps with a easy pour.

A wee caution

And in case you are very new to home brewing, don't pour out that last inch of beer from the bottle, those yeasty dregs of sediment are the bi-product of the fermentation process. They do not add to the drinking experience and apparently can have quite the laxative effect !

Panhead Supercharger APA Clone Recipe

Tuesday, August 15, 2017

Panhead Supercharger APA Clone Recipe


Panhead's Supercharger beer is one of the best new beers to come out of Wellington and indeed New Zealand in a fair while. Indeed, their range is pretty handy - we suggest you try their hoppy Vandal or APA. 

But back to the Supercharger, the beer that won the New Zealand Best Beer award in 2015. 

It's an absolutely drinkable beer and one that has few pretensions about it - its popularity is so much so that beer brewers are starting to clone it. 

panhead supercharger clone recipeHere's the best Supercharger Clone Recipe we could find. 

We found it at Wagon Brewing Co who sells a clone kit of the beer. 

Te Aro Valley also do a pretty handy copy of the beer too (check out their Obligatory wort while you are at it).  


This clone recipe is intended for your standard 23 litre beer batch.

Malts for the Supercharger clone




4.6 Kg - Gladfield Ale Malt (All Grain Option)

200g - Gladfield Light Crystal Malt

250g - Gladfield Toffee Malt



or for the Extract with Partial Mash option:



1x Black Rock Amber Extract 1.7kg Can

1x Black Rock Light Extract 1.7kg Can

200g - Gladfield Light Crystal Malt (Steep)

200g - Gladfield Toffee Malt (Steep)

What hops does the Panhead need?


10g - US Simcoe Pellet @ 13% AA for 60 minutes boil

10g - US Centennial Pallet @ 8.5% AA for 30 minutes boil

20g - US Simcoe Pallet @ 13% AA for 10 minutes boil

10g - US Centennial Pallet @ 8.5% AA for 10 minute boil

30g - US Centennial Pallet @ 8.5% AA for 1 minute boil

30g - US Citra Pallet @ 13.9% AA for 1 minute boil

20g - US Simcoe Pallet @ 13% AA for 1 minute boil

70g - US Citra Pallet @ 13.9% AA Dry Hop @ 7 days

50g - US Simcoe Pallet @ 13% AA Dry Hop @ 7 days

50g - US Centennial Pallet @ 8.5% AA Dry Hop @ 7 days

Phew, that's a lot of effort!

Panhead's yeast: 


Use the standard and very reliable Safale-US-05.

Panhead describes their own beer as "being an all-American show with Centennial, Citra and Simcoe overwhelming your nose, kicking you in the taste buds and departing with more bitterness than a Palm Springs divorce."

So that's the challenge for you as the home brewer, can you brew to match to Panhead's lofty claim?

Keen for a Steinlager recipe clone?
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