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July-August 2021 — Make Your Own Sausage, Crafting Italian Pilsners, Tubing for Draft and Brew Day, Dortmunder Export, and Mastering Mash pH.
Ashton Lewis has been giving homebrewers advice about brewing on their own systems for 26 years in the “Help Me, Mr. Wizard” column. Now, he lets readers in on the thought process behind his own newly designed homebrewing system where simplicity meets creativity.
What better pairing is there in the summer than a cold beer and a hot sausage? You already make your own beer, why not make your own sausage too? We introduce you to what may become your second favorite hobby, with recipes for beer brats and Italian sausage.
Pipes, tubes, hoses . . . there is a lot of confusion around these products, which may have to do with the vast amount of options that are laid in front of us. And, no, they are not all created equal. Explore the options out there so you can make sure your homebrewery is properly equipped with the right tubing.
Czech and German Pilsners get most of the attention, but another style of Pilsner — the Italian Pils — was developed in Milan 25 years ago and has become more and more popular worldwide due to its increased hop bouquet. Learn the history and brewing techniques for this wonderful summer style.
If you have drooled over a glycol chilling system wishing you could afford one; drool no longer. Here is a build that is drool-worthy — at an affordable price.
Anyone who has brewed more than a few batches of beer will often fall into certain routines, but not all of them are practical. Here are some more “quick tips” to make sure that you are maximizing your brew day experience.
This beer is bolder than your typical lawnmower beer, but it is meant to reward a hard day’s work. So go cross something off your to-do list, then grab a cold one, like life was meant to be.
Here in the U.S., it is often known as Dortmunder export beer, but in Germany a better name is helles exportbier. Learn the historical context for the style as well as possible techniques and ingredients to brew a classic interpretation.
Two pros share their advice regarding recipe design and brewing techniques for achieving beers that are low in alcohol but high in flavor.
A pair of readers have questions regarding recipes, one in planning and another post-mortem. The Wiz also has recommendations for a gas leak in a draft system and priming beer in a keg.
A homebrewer finds a beer from an old, favorite brewery at a bottle shop in his new hometown and is hoping the Replicator can track down a recipe for this flavorful classic.
The beer is crystal clear with copper hues. Biscuit and bread crust notes lead, supported by noble hop character that provides a dry and spicy finish.
Ten years ago, it was a rare homebrewer that cared what their mash pH was. Nowadays it seems like it’s a topic that everyone is talking about. If this intrigues you, check out this deep dive into pH meters and the nuances of mash pH.
