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In the beginning, fermentation was a mystery. We now know that the conversion of fermentable carbohydrates into ethanol and carbon dioxide is accomplished by Saccharomyces cerevisiae (or Saccharomyces pastorianus if we’re talking

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Cooking With Tripel

The Trappist tripel ale is a beautiful beverage. My first experience with a tripel was back in 1993 when I had generally been consuming mostly what could be found in the grocery

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Allagash Tripel is a complex and delicious version of the Belgian classic. According to the brewery, the beer features herbal notes and passion fruit, with hints of banana and honey. Already a

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Base Malts

The foundation grains that beers are built upon. Already a member? Log In

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Updated May 23, 2019 Homebrew News Photo courtesy of Lars Garshol. A traditional yeast starter (kveik) for Norwegian farmhouse ales. The yeast from the previous batch dries on the yeast ring and

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A few things before we get started as the new authors of this column — in case we’re strangers. One of us is a mad scientist amuck in the world and the

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We ask retail shops for tips to help new brewers improve their beers and brewing process. From cleaning to ingredient choice to techniques, we have the tips from folks who deal with

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The last half of the 19th Century brought a revolution in brewing, when technical and scientific advances — including  refrigeration and isolation of pure yeast strains — propelled lager beer far beyond

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Baseball Beers You Can Brew There’s just something about being at the ballpark, about watching a major-league game in a stadium filled with fans. The light makes the turf look perfect –

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How many of you want to start a lab, but have no idea where to start? You begin to look into it, but there are so many different aspects of a lab

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I spent a lot of time controlling temperatures on the cold side of the brewing process in my early homebrew days, including temperature control during grain, hop and yeast storage, yeast propagation

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Beer-Wine Hybrids

Beer and wine hybrids are bridging the gap between breweries and wineries Already a member? Log In

Troubleshooting

Ask Mr. Wizard

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.

The Wizard fields questions on priming cold-crashed beers and the technique of kettle souring. Already a member? Log In

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FROM THE PUBLISHER

Welcome to the Brew Your Own Community

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 entertaining format that never loses sight of the how-to mission we have. We want to give you the skills to craft great beer at home. That's why we not only publish proven recipes, but we also write about common brewing problems (Ask Mr. Wizard) and provide you with information, tips, DIY projects, and techniques so you can make your own world-class beer. For over two decades Brew Your Own magazine has earned the respect of homebrewers worldwide with our mix of how-to content in the hobby's largest paid circulation publication. Digital members now have access to thousands of these tested and reviewed recipes, techniques, and projects and complete access to recent and current issues of Brew Your Own magazine as well as our Special Issue library. The majority of this updated homebrewing content is being released digitally here for the first time to our digital members. I don't think you'll find homebrewing content of this quality and authority anywhere else online. We'd love to have you join us as a member!

Cheers, Brad Ring
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