July-August 2007
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Brewing Experiments
Learn how to replace the hot air of opinion with the cold, hard facts of science — by conducting an experiment. Put your favorite homebrew argument to rest with an appropriate test.
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Make a Yeast Starter
Raise the right amount of happy, healthy yeast cells for your wort by making a yeast starter. Everything you need to know to make the little batch of beer for your big batch of beer.Plus: Using a stir plate to keep your yeast in suspension.
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Belgian Witbier
Witbier nearly went extinct after the Second World War, but now — thanks mostly to Pierre Celis — the style is roaring back. Learn the ingredients and methods to brew this cloudy, tangy, spicy brew.
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Making Summer Brews: Tips from the Pros
When the heat is on, our pros — Bill Covaleski (Victory) and Todd Charbonneau (Harpoon) — explain how to keep things cool when formulating your summer brews.
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15 Summertime Recipes
Want a cool, crisp, refreshing beer to drink when grilling or sitting around the pool this summer? Try one from our collection of 15 recipes, submitted by homebrew shops from across the nation.
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Small-Scale Brewing
Sometimes scaling down your brewing efforts can scale up your enthusiasm. Homebrew can be made in smaller batches than 5 gallons (19 L) and we give you the how, why and when to brew efficiently at a reduced scale.
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2007 Label Contest Winners
They say it’s what’s on the inside that really counts . . . but not for our annual label contest. The artistic side of our readers is on display as we present the bronze, silver, gold and grand champion of our 2007 Label Contest.
