March/April 2021

mr-wizard

Measuring Mash pH

By Ashton Lewis

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Keg Level Sensor: A new way to measure beer volume

By Derrick Marlow

While there are several ways a homebrewer can measure the level of beer left in a Corny keg, most of them have shortcomings. Here is an inventive new way to digitally keep track of keg levels with minimal fear of sensor failure.

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How Important is Kettle pH?

By Dawson Raspuzzi

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Tapping Into Maple Beers

By Derek Dellinger

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Maple Imperial Stout

By Derek Dellinger

A high-gravity stout with a blast of maple.

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Maple Amber Lager

By Derek Dellinger

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Inside a State-of-the-Art Homebrewery

By Adam Wirth

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From Juicy to Crazy Hazy

By Dr. Pattie Aron

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Star Gazer Hazy Double IPA

By Ashton Lewis

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Brewing Priorities for Beginners

By Stephen Stanley

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Beginner’s Luck Pale Ale

By Stephen Stanley

This recipe includes all-grain and extract with grains versions.

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A Friendship Mushrooms: Brewing brothers from different mothers

By Drew Jackson

One of the great things about modern technology is our ability to connect with like-minded individuals no matter where they live. Two homebrewers thousands of miles apart connected over their interest for brewing with candy cap mushrooms.

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Cold-Side Considerations: It’s lurking out there . . . oxidation

By John Palmer

Oxidation and the effects of staling on beer is one of the great frustrations of brewers. John Palmer lays out the root causes and things we can do at different stages of production to minimize this problem.

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Flavoring Beer: Get the most from additions

By Drew Beechum & Denny Conn

Adding fruit, spices, or other flavorings to beer is commonplace for homebrewers and craft brewers alike, but there are many ways to go about extracting the flavor.

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Gordon Strong’s Witbier

By Gordon Strong

The beer should ferment dry but not seem bitter because of the low IBUs. This should increase drinkability, as long as it is carbonated well. The spices shouldn’t be heavy, but if you find yourself wanting more, you can always make a quick “tea” of the parts you want to increase and blend it in post-fermentation.

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Witbier: A hazy shade of summer

By Gordon Strong

Adding fruit, spices, or other flavorings to beer is commonplace for homebrewers and craft brewers alike, but there are many ways to go about extracting the flavor.

mr-wizard

Cask Ale Beer In A Bag

By Ashton Lewis

mr-wizard

Wort Aeration Temperature For Kveik Yeast

By Ashton Lewis

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Measuring Mash pH, Wort Aeration, and Beer In A Bag

By Ashton Lewis

All-grain brewers know it takes a few minutes of mixing to get the mash temperature to stabilize. But how about mash pH? The Wizard also offers advice on wort aeration temperature and cask ale-style beer in a bag.

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Stone Brewing Co.

By Dave Clark

When one of the icons of the craft beer movement was called upon by his hometown to help with a fundraiser, he and the brewery he helped found stepped up with an iconic beer.

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Stone Brewing Co.’s Pataskala Red X IPA clone

By Dave Clark

The key to replicating a beer of this nature is to use the freshest hops possible and, as always with hop-forward beers, minimizing oxygen uptake during dry-hopping, transferring, and packaging processes.

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The Noble Hops of Germany

By BYO Staff

Brewers and suppliers will often talk about the “noble hops,” but many folks are not familiar with them. Get some of the details about what makes them noble.

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The Importance of Safety

By Dave Green

Nobody expects to get injured while brewing, but accidents happen. Learn how to reduce potential for injuries with these seven tips.