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In 30 years of homebrewing, I’ve seen a wide variety of “hop” trends and fads. Boil hops, flavor hops, aroma hops, whirlpool hops, dry hopping, fermentation hopping, continuous hopping, mash hopping, hop


There are two popular options when it comes to packaging homebrew — bottling and kegging. For many, choosing between the two is a classic case of time vs. money. Bottling is fairly


Trappist ales are regarded by many as the best beers in the world. A perfect blend of complex aromas, big flavors, and drinkability has made them some of the most sought-after on


Brewery Ommegang: Abbey Ale (5 gallons/19 L, all-grain) OG = 1.075 FG = 1.013 IBU = 22 SRM = 22 ABV = 8.2% “The crystal and roasted malts merge well together to


Burton Ale (5 gallons/19 L, all-grain) OG = 1.071 FG = 1.020 IBU = 42 SRM = 16 ABV = 6.7% Ingredients 12 lbs. (5.4 kg) UK pale ale malt 2 lbs.


One of the most useful tools for making a yeast starter is a product called a stir plate. A stir plate is a device that contains a strong magnet just beneath its


Dear Replicator, It’s been fun to watch the growth and maturing of a local brewery: Epic Brewing Co. One beer that they put out which really stands out to me is Utah


It was once said by a very wise person that no one is ever wrong when they taste a beer. Everyone tastes beer differently. Someone’s flavor masterpiece is another person’s drain pour


When the boil is all finished up, and the required post-boil hop additions have been made, the next step is to bring the wort down to yeast-pitching temperature. This is usually in


Enter your best homebrew labels into BYO’s 23rd Annual Label Contest and compete for a share of thousands of dollars of great brewing prizes from our sponsors! The entry deadline is April



Tafelbier (5 gallons/19 L, all-grain) OG = 1.024   FG = 1.007 IBU = 6   SRM = 10   ABV = 2.2% Similar to Trappist single, Tafelbier is a low-gravity session


My favorite beer I’ve ever brewed was my first attempt at a Pliny the Elder clone. I used the recipe from the September 2004 issue of Brew Your Own. I remember thinking


Ask Mr. Wizard

I’ve been brewing ales for a while and want to try my hand at a few lager recipes I’ve created. If I were to do my primary fermentation at 50 °F (10 °C), and my secondary at 45 °F (7 °C), would I have to let the beer warm to room temperature to bottle with priming sugar? I know ale yeast goes dormant in the fridge at low temperatures, but lager yeast thrives in those conditions. So I am not sure if the bottles would carbonate at a temperature range between 40–50 °F (4–10 °C)?

Since you are new to brewing lagers, I would focus 100% of my attention to primary fermentation and how the yeast behaves when fermented at cooler temperatures. Ale brewers are accustomed to

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