I brewed this beer on a Sunday and served it to my homebrew club the next Saturday. I thought it would still be green at that point, but it actually tasted finished Friday evening. I designed the recipe and procedures to not only yield a beer that would ferment and condition quickly, but one that would be quick to put together on brew day. — Chris Colby
The name reflects the use of my most recent batch of mild. I needed to grow enough yeast to make a batch of OG 1.116 barleywine for filling a bourbon barrel. The mild was made one weekend and was racked to a keg the following weekend while the mash was underway for the barleywine. The chilled barleywine wort was then transferred onto the yeast cake from the mild and a little oxygen was added. There was activity in the airlock within about an hour. — Steve Piatz
So you've got the basics of single infusion mashing down? Where do you go from there? Learn the variables that allow you to get a grip on your grain bed.
A final tip of the hat from our longtime "Tips from the Pros" author Tom Miller.
A way to stop hops and are you beer smart?
It's every homebrewer's dream; but is it really a nightmare? What's it really like being a pro brewer? Our Advanced Brewing columnist -- and former brewpub brewer -- weighs in.
Is it a jockeybox or a wort chiller? Actually, it's both. Get twice the bang for your buck from this "chillin'" project.
When faced with an onslaught of pale beers, Belgian brewers went for the gold -- Belgian golden ale, that is.
Brewers from Sprecher and Stone step up to the mic to discuss the ins and outs of step mashing.
A "primate"-ive web site, a smoking homebrewer (and smoking recipe!) and clearing the air on aeration. Plus: the Replicator clones Wynkoop's Patty's Chili Beer
A calibration question, what German think abpout tannins and the benefits of thinking small.
We got the scoop on five classic British ales and serve them up like bangers and mash. Try our clone recipes for Bass & Co.' Pale Ale, Young's Double Chocolate Stout, Newcastle Brown Ale, Young's Special London and Fuller's London Porter.
College and beer go together like, well, college and beer. But did your college brew its own? For almost 600 years, Queen's College at Oxford in England brewed an everyday ale and special yearly brew -- Chancellor Ale. With an orginal gravity over 1.130, brewing Chancellor Ale is both a historical journey and a brewing challenge. Plus: extract and all-grain recipes
Ever wonder what else you can do with all your shiny beer making equipment? How about making root beer? Many commercial breweries turned to root beer production to try to stay afloat during Prohibition, and some craft breweries and brewpubs make root beer today. Our article will help you get to the root of the matter with tips and 4 great recipes.