July-August 2010
Article
Whirlpool Dynamics: The physics of trub removal
Whirlpooling is a method for separating trub from wort that is widely used by homebrewers and commercial brewers. In commercial breweries, trub-containing wort is pumped tangentially into a tank with a flow
Article
CAMRA Champion Clones
In 1971, four British journalists, on holiday in Dunquin, Ireland, sat in Kruger’s Bar and hatched a plan. Reacting to the decline of traditional, cask-conditioned ales in British pubs, they formed the
Article
Cascadian Dark Ale/Black IPA Clones
A new style of beer is emerging from the breweries of the Pacific Northwest. Dark like a porter, but hoppy like an IPA. Some call it Cascadian dark ale. Others call it Black IPA. We’ve got three clone recipes you’ll call delicious.
Article
From Grain to Glass: Your First All-Grain Beer
All-grain brewing can be a complex subject, but the basic idea is straightforward. And, you can dive in and learn the practical aspects of all-grain brewing at home before tackling the more technical stuff. We’ll show you how.
Article
American Wheat: Tips from the Pros
Three US brewers discuss brewing a style that is all about the USA: American wheat.
Article
American Wheat
American wheat owes some of its heritage to German wheat beers, but this style is decidedly New World.
Article
Brewing Historical Porter with Brett
Historically, porter was transferred in oak casks, which very likely contributed Brettanomyces to the brew. Can that phenomenon be recreated?
