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Lessons these pros wish they had learned to help their homebrewing early on. Plus, how to clean, sanitize, prepare a no-boil wort, aerate, proof and pitch a dry yeast, ferment a batch and bottle your beer.
This Harpoon classic started out as a summer seasonal in 1993 and ended up becoming one of the brewery’s biggest sellers. It is a crisp, clean, fairly traditional English IPA that will always be in style.
According to Big Sky Brewing’s website, “Enjoy the creamy texture, great malt complexity and the unequaled smoothness of this Northern Rockies Oatmeal Stout.”
Lessons these pros wish they had learned to help their homebrewing early on.
Raising the mash temperature, understanding exzymes and the iodine test. Plus: what’s going on in the mash and the protein-rest debate.
How to mash grains, recirculate the wort and sparge.
How to do a partial-mash, boil the full wort, use a wort chiller and prime a full five-gallon batch. Plus: a quick guide to grain color.
How to steep grains, boil pellet hops, make a starter from liquid yeast and conduct a secondary fermentation.
How to clean, sanitize, prepare a no-boil wort, aerate, proof and pitch a dry yeast, ferment a batch and bottle your beer. Plus: basic equipment.
