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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 as complex as they are sought-after. Get tips to brew your own Trappist-style ales from the homebrewers who won gold in the Trappist ale category of the 2017 National


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


A Burton ale is a rich, malty, bitter, warming beer that has a comforting feel about it, which does make it a good winter beer. However, it traditionally was served year-round when


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


Stone Brewing Co.’s Quality Assurance Supervisor discusses how to set up a proper off flavors panel at home.


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



Similar to Trappist single, Tafelbier is a low-gravity session style beer with a nice Belgian character in the background that is a great beer to drink on brew days when you need


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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