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In this issue, we share some keys to using reverse osmosis water as the base for better beer. Plus, homemade hard seltzers, enjoy sweet success with brewing sugars, and tips on brewing for competitions.
Hard seltzer has become the fastest growing segment of the brewing industry. Learn two unique ways homebrewers can make these light beverages at home.
The benefits of electric brewing are plenty, but there is also a steep learning curve if you plan to build your own electric system. Before you jump into your next big DIY, take the time to plan everything out using our advice. The time (and money) you save from doing it correctly the first time will pay off!
Not many people think about working out while homebrewing . . . but they should. Think about all the downtime that many homebrewers have on brew day. Get pointers on mixing in some exercises to your brewing routine.
Cleaning has always been one of the least favorite aspects of the homebrewer’s hobby. One reader decided to take matters into his own hands and create a cleaning system to make this chore a breeze. Say hello to the WashAll system.
Oxidation has negative connotations in all areas of brewing except one. Learn how oxygen finds its way into our beer and some of the keys to controlling it.
Adding sugar to beer has been a bit of a pariah in the brewing world thanks to homebrew lore of old. It’s time to set the record straight on this brewing adjunct and put it back in its rightful place in our brewing kettles and fermenters.
Outside of American IPAs, German weissbiers seem to garner the most questions from our readers about brewing strategies. Gordon Strong gives some clear advice to those looking to brew this hazy style.
The deceptive thing about making weissbier is that the recipe often looks simple. However, there are a few control points and recipe choices that make a big difference: The grist, the mash schedule, the yeast, and the fermentation schedule.
Pumpkin beers have always posed a challenge, but one seasoned pumpkin beer brewer faces an unusually cantankerous mash. The Wiz has some mash suggestions and also describes the nuances of beer gas and re-addresses hop fade in beer.
Perpetually Unimpressed is a double dry hopped, unfiltered double IPA whose flavors focus on one of the Head Brewer’s favorite hops: Nelson Sauvin from New Zealand.
Don’t you love good beer surprises? One reader had one such incident in little Nederland, Colorado thanks to a brewer at Knotted Root Brewing Co. who has roots that run close to
our reader’s.
