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Munich Dunkel: The original brown lager of Bavaria

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Munich dunkel captures historical Bavarian brewing in a glass: Munich malt, decoction mashing, and clean, smooth lager character.


Stainless Steel Care: Tips From the Pros

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Stainless steel may cost more than aluminum, but there are many reasons why it is used in both commercial breweries and homebreweries. If you’re investing in stainless, it means you should make sure you are treating it correctly. Learn from two professionals who know what it takes to properly care for stainless steel equipment.


SingleSpeed Brewing Company

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Dear Replicator, Last month, my family and I went on our yearly get together with two of my old high school classmates and their families — usually somewhere with fun things for

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Charging Up Alkalinity, All-in with Allspice, and Enzyme Dynamics

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Water chemistry is a complex beast for all-grain brewers. The Wizard takes a spin through one reader’s question about their well water run through a water softener. Also learn about using allspice in beer and the concept of “reverse” step mashing.

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Let’s Talk Hop Shop

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Learn some of the basic terminology and jargon that surround hops and hopping.


Whirlpool Dynamics: The physics of trub removal

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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


More Great Homebrew Debates

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Six of BYO’s favorite homebrewing experts debate some of the hobby’s most controversial topics, including boil vigor, the importance of precise mash temperatures, secondary fermentation, and Belgian candi sugar.

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Brewing Table Beer: The challenges of making a 3% ABV beer

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Triple NEIPAs and maple-Bourbon imperial stouts grab a disproportionate share of the hype, but quietly “session” beer is garnering excitement in the craft beer world. While there are classic session beer styles,

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Lautering 101

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At its core, lautering is a three-step process at the end of a brewer’s mash, which separates out the sugary wort from the spent (used) grains. The word originates in the German


Piwo Grodziskie

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Piwo Grodziskie is a historical beer style recently brought back from extinction. Two Vermonters set out to brew this low-alcohol, highly-carbonated, oak-smoked wheat ale.


Meet Juniper Rose: Vermont’s youngest female brewer

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“June has a natural allure to help with any work that’s going on here,” Eckert shared, “So she was stoked to have her own beer.”


Balancing Your Draft System: Patience is a draft-serving virtue

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If there’s one comforting thing about the internet, it’s the warm familiarity of what are often endlessly repeated discussions on the same topics! One of the most common, at least in homebrewing

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1631 result(s) found.