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DIP HOPPING
Collect roughly 6.5 gallons (25.6 L) of wort in your boil kettle. This is a 90-minute boil, adding your first hop addition at the start of the boil. About one hour before cooling the wort, add the dip hops to a clean and sanitized fermenter. Add about 1.5 qts. (1.5 L) of water at 175–185 °F (80–85 °C).BREWING WITH OATS
Malted oats are more known to add a velvety, creamy texture to beers. This can help by cutting the astringency and sharpness of beers like porters and stouts. Crystal oat malts will provide a slight nutty character to a beer, contribute to a creamier body, and smooth mouthfeel as well. Another popular technique with flaked oats is totoast them
ALTERNATIVE LAGERING/CARBONATION METHOD? This is true of the labyrinth beneath many old breweries, such as Pilsner Urquell in Pilsen. Assuming that lagering cellars from the past were in the 2–4 °C (36–39 °F) range, it follows that beer racked from open fermenters at ~8 °C (46 °F) slowly cooled to 2–4C (36–39
INDUCTION BREWING
BRITISH DARK MILD ALE Jamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for it's low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. Often served via cask in it's native land.BREWING NEIPA
Brewing NEIPA – Tips from the Pros. The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class example. The right brewing water, unmalted grains, the exclusion of oxygen, and other finer points are what makes someexamples
WORT AERATION
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when ofthis technique.
JAMIL'S BELGIAN BLOND Pitch yeast at 64 °F (18 °C), aerate or oxygenate, and let the temperature rise slowly to 68 °F (20 °C) over the course of several days. Ferment until the yeast drops clear. With healthy yeast, fermentation should be complete in a week, but do not rush it. It is important for the beer to attenuate fully. BREWING WITH NUTS: TIPS FROM THE PROS They don’t get the attention that some non-traditional ingredients may receive (like fruit beers), but nuts of all kind make for fun brewing ingredients. Get tips on the types of nuts (and their various forms from chopped to extracts) to use, as well as when and how to use them from three pros who aren’t afraid to go a BREWING WITH RASPBERRIES Immediately transfer the fruit to an ice bath to stop the process. This is made easy if you have a pasta cooker or some sort of cookware that allows you to move the fruit from hot water to ice water without having to dump the pot of water. By using this type of method you can blanch several small lots using the same pot of boiling water.DIP HOPPING
Collect roughly 6.5 gallons (25.6 L) of wort in your boil kettle. This is a 90-minute boil, adding your first hop addition at the start of the boil. About one hour before cooling the wort, add the dip hops to a clean and sanitized fermenter. Add about 1.5 qts. (1.5 L) of water at 175–185 °F (80–85 °C).BREWING WITH OATS
Malted oats are more known to add a velvety, creamy texture to beers. This can help by cutting the astringency and sharpness of beers like porters and stouts. Crystal oat malts will provide a slight nutty character to a beer, contribute to a creamier body, and smooth mouthfeel as well. Another popular technique with flaked oats is totoast them
ALTERNATIVE LAGERING/CARBONATION METHOD? This is true of the labyrinth beneath many old breweries, such as Pilsner Urquell in Pilsen. Assuming that lagering cellars from the past were in the 2–4 °C (36–39 °F) range, it follows that beer racked from open fermenters at ~8 °C (46 °F) slowly cooled to 2–4C (36–39
INDUCTION BREWING
BRITISH DARK MILD ALE Jamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for it's low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. Often served via cask in it's native land.BREWING NEIPA
Brewing NEIPA – Tips from the Pros. The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class example. The right brewing water, unmalted grains, the exclusion of oxygen, and other finer points are what makes someexamples
WORT AERATION
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when ofthis technique.
JAMIL'S BELGIAN BLOND Pitch yeast at 64 °F (18 °C), aerate or oxygenate, and let the temperature rise slowly to 68 °F (20 °C) over the course of several days. Ferment until the yeast drops clear. With healthy yeast, fermentation should be complete in a week, but do not rush it. It is important for the beer to attenuate fully. BREWING WITH NUTS: TIPS FROM THE PROS They don’t get the attention that some non-traditional ingredients may receive (like fruit beers), but nuts of all kind make for fun brewing ingredients. Get tips on the types of nuts (and their various forms from chopped to extracts) to use, as well as when and how to use them from three pros who aren’t afraid to go a BREWING WITH RASPBERRIES Immediately transfer the fruit to an ice bath to stop the process. This is made easy if you have a pasta cooker or some sort of cookware that allows you to move the fruit from hot water to ice water without having to dump the pot of water. By using this type of method you can blanch several small lots using the same pot of boiling water. HOME - BREW YOUR OWN Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in an BREWING WITH THE WIZARD Because freezers do not have internal fans, the position of the probe sensor is critical because of the temperature gradient in the chamber. A true limitation of having only one cellar is the inability to have multiple beers in various stages of fermentation and aging simultaneously in process. THE ALCOHOLS OF BEER Of course beer has alcohol in it — that much is given. Most of us also know that yeast is the producer of our alcohol. And the conditions that we provide for our yeast friends will play a large role to the extent of what alcohols are created. CHOOSING TUBES AND HOSES Pipes, tubes, hoses . . . there is a lot of confusion around these products, which may have to do with the vast amount of options that are laid in front of us. MAKING SAUSAGE AT HOME Learn how to make your own sausage at home to pair with your homebrews. Recipes include beer brats and Italian sausage. MORE QUICK TIPS: MAKING BREW DAY AND BEYOND EFFICIENT Anyone who has brewed more than a few batches of beer will often fall into certain routines, but not all of them are practical. Here are some more “quick tips” to make sure HELLES EXPORTBIER: DORTMUNDER EXPORT, FOR THOSE OF YOU WHO Here in the U.S., it is often known as Dortmunder export beer, but in Germany a better name is helles exportbier. Learn the historical context for the style as well as possible techniques and ingredients to brew a classic interpretation. FOUNDER'S BREWING CO.'S BREAKFAST STOUT CLONE Step by Step. Mash the crushed grains with 5 gallons (19 L) of water at 155°F (68°C) for 60 minutes. Vorlauf, then sparge slowly with 175°F (79°C) water. Add the hops and Irish moss according to times indicated in the ingredients list. Add the Sumatran coffee and two chocolate varieties at CROWING GLORY: A BRIEF HISTORY OF CROWN CAPS In 1892, William Painter addressed this persistent problem with an invention that revolutionized the bottled beverage industry. On February 2, he filed patent 468,258 for the world’s first crown cap – shortly followed up by a second patent for a bottle cap lifter, oropener.
PEDAL HAUS BREWERY'S BARREL-AGED QUAD CLONE It’s a beer big in all regards: Aroma, flavor, mouthfeel, and alcohol. The beer has a full body, with enough carbonation (2.8 v/v) to give it a “lighter than it really is” feel to it. HOME - BREW YOUR OWNRECIPESTROUBLESHOOTINGPROJECTSARTICLESRESOURCEGUIDENEW TO BREW
Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in anDIP HOPPING
Collect roughly 6.5 gallons (25.6 L) of wort in your boil kettle. This is a 90-minute boil, adding your first hop addition at the start of the boil. About one hour before cooling the wort, add the dip hops to a clean and sanitized fermenter. Add about 1.5 qts. (1.5 L) of water at 175–185 °F (80–85 °C). BREWERY QUALITY CONTROL ONLINE BOOT CAMP WITH AMY TODD MAY Brewery Quality Control Online Boot Camp with Amy Todd May 7, 2021. $ 99.00. Establishing and following through with a quality control program is key to the success of any craft brewery – no matter what the size of your output. Even the smallest brewery needs to run certain key tests on their beer. This can be done without taking uptoo much
BREWING WITH OATS
Malted oats are more known to add a velvety, creamy texture to beers. This can help by cutting the astringency and sharpness of beers like porters and stouts. Crystal oat malts will provide a slight nutty character to a beer, contribute to a creamier body, and smooth mouthfeel as well. Another popular technique with flaked oats is totoast them
ALTERNATIVE LAGERING/CARBONATION METHOD? This is true of the labyrinth beneath many old breweries, such as Pilsner Urquell in Pilsen. Assuming that lagering cellars from the past were in the 2–4 °C (36–39 °F) range, it follows that beer racked from open fermenters at ~8 °C (46 °F) slowly cooled to 2–4C (36–39
BREWING NEIPA
Brewing NEIPA – Tips from the Pros. The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class example. The right brewing water, unmalted grains, the exclusion of oxygen, and other finer points are what makes someexamples
WORT AERATION
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when ofthis technique.
HOP CREEP EXPLAINED
Hop creep is a term that has been recently popping up in commercial craft brewing circles to describe increased attenuation following dry-hopping. Reports in brewing literature indicate that a small handful of craft breweries may have been aware of this generalphenomenon for
PINEAPPLE OR COCONUT BREWING The usage rate for a nice hint of coconut in the nose and mouth is 1⁄4 to 1⁄2 pound per gallon (0.1 to 0.23 kg per 4 L). Toasting coconut is similar to roasting malt — the longer and hotter the toast, the darker and more intense the flavors. The bottom line is to keep an eye on what is happening in the oven and control the process. THE LOW DOWN ON WATER SOFTENERS FOR BREWING Ask Mr. Wizard The Low Down on Water Softeners for Brewing TroubleShooting Byron Hovey, Carolina Beach, North Carolina asks, HOME - BREW YOUR OWNRECIPESTROUBLESHOOTINGPROJECTSARTICLESRESOURCEGUIDENEW TO BREW
Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in anDIP HOPPING
Collect roughly 6.5 gallons (25.6 L) of wort in your boil kettle. This is a 90-minute boil, adding your first hop addition at the start of the boil. About one hour before cooling the wort, add the dip hops to a clean and sanitized fermenter. Add about 1.5 qts. (1.5 L) of water at 175–185 °F (80–85 °C). BREWERY QUALITY CONTROL ONLINE BOOT CAMP WITH AMY TODD MAY Brewery Quality Control Online Boot Camp with Amy Todd May 7, 2021. $ 99.00. Establishing and following through with a quality control program is key to the success of any craft brewery – no matter what the size of your output. Even the smallest brewery needs to run certain key tests on their beer. This can be done without taking uptoo much
BREWING WITH OATS
Malted oats are more known to add a velvety, creamy texture to beers. This can help by cutting the astringency and sharpness of beers like porters and stouts. Crystal oat malts will provide a slight nutty character to a beer, contribute to a creamier body, and smooth mouthfeel as well. Another popular technique with flaked oats is totoast them
ALTERNATIVE LAGERING/CARBONATION METHOD? This is true of the labyrinth beneath many old breweries, such as Pilsner Urquell in Pilsen. Assuming that lagering cellars from the past were in the 2–4 °C (36–39 °F) range, it follows that beer racked from open fermenters at ~8 °C (46 °F) slowly cooled to 2–4C (36–39
BREWING NEIPA
Brewing NEIPA – Tips from the Pros. The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class example. The right brewing water, unmalted grains, the exclusion of oxygen, and other finer points are what makes someexamples
WORT AERATION
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when ofthis technique.
HOP CREEP EXPLAINED
Hop creep is a term that has been recently popping up in commercial craft brewing circles to describe increased attenuation following dry-hopping. Reports in brewing literature indicate that a small handful of craft breweries may have been aware of this generalphenomenon for
PINEAPPLE OR COCONUT BREWING The usage rate for a nice hint of coconut in the nose and mouth is 1⁄4 to 1⁄2 pound per gallon (0.1 to 0.23 kg per 4 L). Toasting coconut is similar to roasting malt — the longer and hotter the toast, the darker and more intense the flavors. The bottom line is to keep an eye on what is happening in the oven and control the process. THE LOW DOWN ON WATER SOFTENERS FOR BREWING Ask Mr. Wizard The Low Down on Water Softeners for Brewing TroubleShooting Byron Hovey, Carolina Beach, North Carolina asks, HOME - BREW YOUR OWN Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in an HOMEBREW YEAST STRAINS CHART 65-70°. Produces a pleasing light fruity note from the ale yeast, while the lager strain produces clean pilsner-like flavors and a slightly subdued hop bitterness. Cream Ale WLP80. L. White Labs. Medium. 75-80%. 65-70°. A blend of ale and lager strains that creates a clean, crisp, light American lager style. PEDAL HAUS BREWERY'S BARREL-AGED QUAD CLONE It’s a beer big in all regards: Aroma, flavor, mouthfeel, and alcohol. The beer has a full body, with enough carbonation (2.8 v/v) to give it a “lighter than it really is” feel to it. HARD SELTZER MADE EASY A convincingly “authentic” hard seltzer at 5% ABV can be made by the following recipe: • (4) 355 mL (12-ounce) cans of carbonated water. • 0.2 mL lime extract. • 0.2 mL lemon extract. • 30 mL pulp-free orange juice (single-strength, not from concentrate) • 1 g citric acid (powder) • 210 mL vodka. PARTIAL MASH ARCHIVES contact. brew your own 5515 main st. manchester center, vt 05255 ph.802-362-3981
JAMIL'S BELGIAN BLOND Pitch yeast at 64 °F (18 °C), aerate or oxygenate, and let the temperature rise slowly to 68 °F (20 °C) over the course of several days. Ferment until the yeast drops clear. With healthy yeast, fermentation should be complete in a week, but do not rush it. It is important for the beer to attenuate fully. BRITISH DARK MILD ALE Jamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for it's low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. Often served via cask in it's native land.USING CRYSTAL MALT
Your goal is to break the grain into pieces, not grind it into flour. Extract brewers can steep the crystal malt in their brewing water. To do this they should place the crushed grains in a nylon grain bag and heat their brewing water to between 150–160 °F (66–71°C). FOUNDER'S BREWING CO.'S BREAKFAST STOUT CLONE Step by Step. Mash the crushed grains with 5 gallons (19 L) of water at 155°F (68°C) for 60 minutes. Vorlauf, then sparge slowly with 175°F (79°C) water. Add the hops and Irish moss according to times indicated in the ingredients list. Add the Sumatran coffee and two chocolate varieties at SOURING WITH LACTOBACILLUS: TIPS FROM THE PROS When the pH reaches 3.2–3.3 we then pitch the brewer’s yeast. Our sours are heavily fruited, so that low of a pH helps the acid come through. When working with Lacto, watch your diacetyl production. We’ve had success eliminating and minimizing diacetyl by adding fruit early in fermentation (day 2). HOME - BREW YOUR OWNRECIPESTROUBLESHOOTINGPROJECTSARTICLESRESOURCEGUIDENEW TO BREW
Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in anDIP HOPPING
Collect roughly 6.5 gallons (25.6 L) of wort in your boil kettle. This is a 90-minute boil, adding your first hop addition at the start of the boil. About one hour before cooling the wort, add the dip hops to a clean and sanitized fermenter. Add about 1.5 qts. (1.5 L) of water at 175–185 °F (80–85 °C). BREWERY QUALITY CONTROL ONLINE BOOT CAMP WITH AMY TODD MAY Brewery Quality Control Online Boot Camp with Amy Todd May 7, 2021. $ 99.00. Establishing and following through with a quality control program is key to the success of any craft brewery – no matter what the size of your output. Even the smallest brewery needs to run certain key tests on their beer. This can be done without taking uptoo much
BREWING WITH OATS
Malted oats are more known to add a velvety, creamy texture to beers. This can help by cutting the astringency and sharpness of beers like porters and stouts. Crystal oat malts will provide a slight nutty character to a beer, contribute to a creamier body, and smooth mouthfeel as well. Another popular technique with flaked oats is totoast them
ALTERNATIVE LAGERING/CARBONATION METHOD? This is true of the labyrinth beneath many old breweries, such as Pilsner Urquell in Pilsen. Assuming that lagering cellars from the past were in the 2–4 °C (36–39 °F) range, it follows that beer racked from open fermenters at ~8 °C (46 °F) slowly cooled to 2–4C (36–39
BREWING NEIPA
Brewing NEIPA – Tips from the Pros. The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class example. The right brewing water, unmalted grains, the exclusion of oxygen, and other finer points are what makes someexamples
WORT AERATION
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when ofthis technique.
HOP CREEP EXPLAINED
Hop creep is a term that has been recently popping up in commercial craft brewing circles to describe increased attenuation following dry-hopping. Reports in brewing literature indicate that a small handful of craft breweries may have been aware of this generalphenomenon for
PINEAPPLE OR COCONUT BREWING The usage rate for a nice hint of coconut in the nose and mouth is 1⁄4 to 1⁄2 pound per gallon (0.1 to 0.23 kg per 4 L). Toasting coconut is similar to roasting malt — the longer and hotter the toast, the darker and more intense the flavors. The bottom line is to keep an eye on what is happening in the oven and control the process. THE LOW DOWN ON WATER SOFTENERS FOR BREWING Ask Mr. Wizard The Low Down on Water Softeners for Brewing TroubleShooting Byron Hovey, Carolina Beach, North Carolina asks, HOME - BREW YOUR OWNRECIPESTROUBLESHOOTINGPROJECTSARTICLESRESOURCEGUIDENEW TO BREW
Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in anDIP HOPPING
Collect roughly 6.5 gallons (25.6 L) of wort in your boil kettle. This is a 90-minute boil, adding your first hop addition at the start of the boil. About one hour before cooling the wort, add the dip hops to a clean and sanitized fermenter. Add about 1.5 qts. (1.5 L) of water at 175–185 °F (80–85 °C). BREWERY QUALITY CONTROL ONLINE BOOT CAMP WITH AMY TODD MAY Brewery Quality Control Online Boot Camp with Amy Todd May 7, 2021. $ 99.00. Establishing and following through with a quality control program is key to the success of any craft brewery – no matter what the size of your output. Even the smallest brewery needs to run certain key tests on their beer. This can be done without taking uptoo much
BREWING WITH OATS
Malted oats are more known to add a velvety, creamy texture to beers. This can help by cutting the astringency and sharpness of beers like porters and stouts. Crystal oat malts will provide a slight nutty character to a beer, contribute to a creamier body, and smooth mouthfeel as well. Another popular technique with flaked oats is totoast them
ALTERNATIVE LAGERING/CARBONATION METHOD? This is true of the labyrinth beneath many old breweries, such as Pilsner Urquell in Pilsen. Assuming that lagering cellars from the past were in the 2–4 °C (36–39 °F) range, it follows that beer racked from open fermenters at ~8 °C (46 °F) slowly cooled to 2–4C (36–39
BREWING NEIPA
Brewing NEIPA – Tips from the Pros. The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class example. The right brewing water, unmalted grains, the exclusion of oxygen, and other finer points are what makes someexamples
WORT AERATION
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when ofthis technique.
HOP CREEP EXPLAINED
Hop creep is a term that has been recently popping up in commercial craft brewing circles to describe increased attenuation following dry-hopping. Reports in brewing literature indicate that a small handful of craft breweries may have been aware of this generalphenomenon for
PINEAPPLE OR COCONUT BREWING The usage rate for a nice hint of coconut in the nose and mouth is 1⁄4 to 1⁄2 pound per gallon (0.1 to 0.23 kg per 4 L). Toasting coconut is similar to roasting malt — the longer and hotter the toast, the darker and more intense the flavors. The bottom line is to keep an eye on what is happening in the oven and control the process. THE LOW DOWN ON WATER SOFTENERS FOR BREWING Ask Mr. Wizard The Low Down on Water Softeners for Brewing TroubleShooting Byron Hovey, Carolina Beach, North Carolina asks, HOME - BREW YOUR OWN Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in an HOMEBREW YEAST STRAINS CHART 65-70°. Produces a pleasing light fruity note from the ale yeast, while the lager strain produces clean pilsner-like flavors and a slightly subdued hop bitterness. Cream Ale WLP80. L. White Labs. Medium. 75-80%. 65-70°. A blend of ale and lager strains that creates a clean, crisp, light American lager style. PEDAL HAUS BREWERY'S BARREL-AGED QUAD CLONE It’s a beer big in all regards: Aroma, flavor, mouthfeel, and alcohol. The beer has a full body, with enough carbonation (2.8 v/v) to give it a “lighter than it really is” feel to it. HARD SELTZER MADE EASY A convincingly “authentic” hard seltzer at 5% ABV can be made by the following recipe: • (4) 355 mL (12-ounce) cans of carbonated water. • 0.2 mL lime extract. • 0.2 mL lemon extract. • 30 mL pulp-free orange juice (single-strength, not from concentrate) • 1 g citric acid (powder) • 210 mL vodka. PARTIAL MASH ARCHIVES contact. brew your own 5515 main st. manchester center, vt 05255 ph.802-362-3981
JAMIL'S BELGIAN BLOND Pitch yeast at 64 °F (18 °C), aerate or oxygenate, and let the temperature rise slowly to 68 °F (20 °C) over the course of several days. Ferment until the yeast drops clear. With healthy yeast, fermentation should be complete in a week, but do not rush it. It is important for the beer to attenuate fully. BRITISH DARK MILD ALE Jamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for it's low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. Often served via cask in it's native land.USING CRYSTAL MALT
Your goal is to break the grain into pieces, not grind it into flour. Extract brewers can steep the crystal malt in their brewing water. To do this they should place the crushed grains in a nylon grain bag and heat their brewing water to between 150–160 °F (66–71°C). FOUNDER'S BREWING CO.'S BREAKFAST STOUT CLONE Step by Step. Mash the crushed grains with 5 gallons (19 L) of water at 155°F (68°C) for 60 minutes. Vorlauf, then sparge slowly with 175°F (79°C) water. Add the hops and Irish moss according to times indicated in the ingredients list. Add the Sumatran coffee and two chocolate varieties at SOURING WITH LACTOBACILLUS: TIPS FROM THE PROS When the pH reaches 3.2–3.3 we then pitch the brewer’s yeast. Our sours are heavily fruited, so that low of a pH helps the acid come through. When working with Lacto, watch your diacetyl production. We’ve had success eliminating and minimizing diacetyl by adding fruit early in fermentation (day 2).Skip to content
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Updated September 19, 2019 Homebrew News Breweries Offer Disaster Help Last year we covered Sierra Nevada’s disaster relief effort after several neighboring towns were destroyed by the Camp Fire. In September, HurricaneArticle
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ALL-GRAIN BREWING IN A BAG Your first thought on this term might be that this is the simplest form of brewing possible. Perhaps something like open the bag, sprinkle in fairy dust and drink the beer? ButArticle
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FERMENTING HIGH GRAVITY BEERS Bigger may or may not be better, but it’s a fact that high gravity beers don’t follow all the fermentation rules. Find out how to handle the big numbers.Article
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TUNING IN TO WATER PROFILES, DRY HOP TIMING AND SPARGE WATER QMost water calculators I have used are based on water profiles of the cities where different beer styles are brewed. Wouldn’t it be a better way to show the water profiles ofArticle
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THE DECOCTION MASH
Decoction mashing has both a mystic and feared quality to it. Purists imagine achieving perfection in the ultimate Bavarian or Bohemian lager. The more pragmatic of us fear the time-intensive tripledecoction
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BLENDING SOUR BEERS WITH THE SOLERA METHOD Rather than blending to taste at bottling, a solera relies on mixing beers of multiple ages together during aging. When a portion is removed for packaging, the volume is replaced with younger beer. The younger beer can be unfermented, fermented, or even soured. In this way, the solera slowly evolves.Article
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AWARD-WINNING HOMEBREW RECIPES Homebrewers love recipes, especially those that have had success at homebrew competitions. With that in mind, BYO decided it was time to gather some best of show winning recipes and present them to ourreaders.
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HOMEBREWING EXPERIMENTS There is a lot of conventional wisdom in the world of homebrewing. Some of it is good and obvious (always keep things clean and sanitized), while some of it is a little FREE Double IPA Recipe Guidefor new sign-ups.
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I CAN’T SEEM TO FIND ANY INFORMATION THAT I FEEL LIKE I CAN TRUST ON THE AMOUNT OF PRIMING SUGAR TO USE IF I COLD CRASH MY HOMEBREW. I HAVE HEARD YOU NEED LESS PRIMING SUGAR, BUT THE CALCULATIONS I’VE SEEN HAVEN’T BEEN RELIABLE. ALSO SOME SAY NOT TO WORRY AND IT MIGHT TAKE A LITTLE LONGER TO CARBONATE. THIS IS PROBABLY THE MOST CONFUSING THING I HAVE TRIED TO GET INFO ON IN ALMOST TWO YEARS OF HOMEBREWING. I DON’T KEG YET, WHICH REALLY MAKES IT WORSE BECAUSE IT SEEMS LIKE MOST PEOPLE OFFERING KNOWLEDGE DO. I’M JUST SCARED OF GETTING BOTTLE BOMBS OR 48 FLAT BEERS.Get full answer
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