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Researchers at Omega Yeast have recently discovered a number of factors that contribute to hazy beer. Whether you want a stable haze in New England IPAs or a crystal clear Kölsch, it will help to learn how yeast, dry hopping, and hop selection play a role in both.

Article

Specialty malts provide many key aspects to your beer such as flavor, aroma, color, body, mouthfeel, sweetness, acidity, and head retention. Take a closer look at the specialty malts available to homebrewers that fall below 30 Lovibond.

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British bitter is broken into three distinct styles in the Beer Judge Certification Program style guide, largely based on strength. However, there are other variations of bitter that don’t fit any of these categories. Get to better know the Yorkshire and Manchester bitters and then give brewing one — or both — a try.

Article

Kveik yeast is unlike any other species of brewing yeast. It ferments clean at hot temperatures even if underpitched, and it can easily be dried at home with no noticeable impact. An author with about 50 kveik- fermented batches under his belt shares how to get the most from these yeasts, including advice on propagating, harvesting, drying, and reusing kveik.

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Get the latest homebrewing and beer related news, products, and upcoming events.

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Three pros share advice on harvesting, storing, and repitching yeast generation after generation.

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Braggot is a unique beverage that is part mead and part beer. Different from honey beer as a larger percent of its fermentables come from honey, yet braggots can be made with a base beer style in mind. Learn more about what braggot is and three different approaches to making one.

Recipe

Indubious, which won a silver medal at the 2015 Great American Beer Festival, is a Belgian-style dubbel brewed with caramel and aromatic malt, and boosted with caramelized candi sugar to hit an ABV of 8.1%.

Project

Tired of hauling kegs to your CO2 tank? A homebrewer shares his solution of housing a CO2 tank above his homebrewery and installing retractable CO2 lines that can reach anywhere he needs gas.

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Is a protein rest necessary when brewing with a high percentage of wheat? The answer depends on the goals of the brewer, so understanding what this rest does, and doesn’t do, is important. The Wizard also discusses freeze-drying yeast and ways to make the homebrewing hobby simpler.

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Sulfur dioxide is capable of scrubbing oxygen from beer, leading to better protection against negative effects aging can have on beer. But it isn’t a silver bullet and must be carefully understood.

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Featuring some of the latest drool worthy features found in our Homebrew Nation section of BYO. Homebrew Drool Setup — JR Renna • Pen Argyl, Pennsylvania Many of us have fun names

Troubleshooting

Ask Mr. Wizard

I bottle condition all my homebrewed beers, which are typically sours and Belgian styles. We also make wine and have several plum and cherry trees and a Siberian kiwi vine. To bulk process fruit during harvest season, I will often ferment the fruit in a 5-gallon (19-L) bucket with a champagne and sour yeast, such as Lallemand Philly Sour, and then bottle it. I then age it. It is good as is, but I would like to blend it with other beers and was thinking to pour some into bottles when I am bottling another batch. But I wasn’t sure if there is a better way. Some of the fermented plum bottles are several years old and have really developed a neat flavor.

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