Articles
Ciphering Fruit Beers
Calculating the impact a fruit addition will have on a beer’s ABV is tricky — so much so that even commercial brewers have gotten in trouble for miscalculating their influence on gravity. We take a closer look at the math required to get it right.
Dip Hopping
Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour — has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
Kegging 101
Get to know the equipment and techniques required to start kegging your homebrews. With some initial investment, you can soon be serving beers on draught in the convenience of your own home.
Small-Batch Brewing
Five-gallon (19-L) batches have long been the standard for homebrewers, but there are some real advantages to brewing smaller all-grain batches. Whether as your primary system or to use as a “pilot” system, brewing batches of a gallon (3.8 L) or so requires little space and encourages experimentation with minimal risk.
Confluence Brewing Co.
A road trip across the cornbelt of America finds a reader enjoying an unexpected surprise of a beer in Iowa. The Replicator tracks down the story behind the beer, the brewery, and a recipe.
Aeration and Oxygenation
Learn about the terms aeration and oxygenation, as well as how and when to apply this brewing process.
Live Video Chat with Dr. Pattie Aron
Click on this link to be brought to watch a replay of our Live Chat with Dr. Pattie Aron: https://www.crowdcast.io/e/v8uq80o9
Live Video Chat with Brad Smith
Click on this link to be taken to the video platform: https://www.crowdcast.io/e/jan21byochatwithbradsmith
Vermont Pride: The Green Mountain Mashers
Our most exciting event so far was last year when we brewed a wee heavy in tribute to Greg. We chose the wee heavy because Greg literally wrote the book on Scotch ales for the Classic Beer Styles series.
Crystallization: Forming the ice in your eisbock, baby
To make a good eisbock (or any other kind of ice beer) it is helpful to have a good understanding of how ice crystals form, and to be able to effectively manage crystal formation within the beer.
Captured By Porches Brewing Co.
Dear Replicator,My homebrewing partner recently brought me back a few bottles of local beers from Portland, Oregon that we can’t get in Colorado. One of the most interesting beers was a porter
Temperature Controllers
One of the most important processes to control in your homebrewery is the temperature of your wort and beer. Here is a rundown on temperature controllers.
