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May/June 2019
In our May-June 2019 issue, we’ll show you how to run you own yeast trials, clean your home draft lines, craft tasty beer cocktails, and tweak your homebrewing methods to brew gold-medal beers. Also, check out some gluten-free beer recipes and tips.
In this issue
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articleSetting Up a Homebrew Laboratory
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articleExperiment with Yeast
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article
Beer Cocktails
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recipeGluten-Free Pale Ale
This is a recipe I have brewed many times in many ways and is a great starting recipe for anyone trying to get their start in brewing, let alone gluten-free brewing. If you’re using sorghum for the extract version recipe, my advice is to lean into the phenols that sorghum tends to produce (e.g. some describe it as metallic, chlorophenolic, or “twang-y”) with hops that complement its natural flavors. I chose Cascade for this recipe as it is one of the easiest to source and it will likely bring back memories for those who drank barley beer before being diagnosed or changing diets. The grapefruit/resin-y taste that Cascade and other hops like Cascade emit are a great pairing with Sorghum and help to make an excellent all-around pale ale for any season – quaffable and tasty.
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recipe
Gluten-Free Red IPA
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articleHold the Gluten
There is more to brewing gluten-free beer than substituting the gluten-containing grains with ones that don’t contain gluten. Explore the gluten-free brewing techniques and three recipes that can be enjoyed by anyone.
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articleThe Hardest Styles to Brew
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articleEnraptured in the Rye: A team effort to fill a rye whiskey barrel
Follow the story of a group of homebrewers (and a professional brewer) as they take a used rye whiskey barrel and make a concerted effort to fill and then empty its contents.
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articleThe Draft Combine: Deep clean your draft system
Serving your beer on draft can be one of the greatest joys of homebrewing . . . or the most frustrating. Learn some of the keys to keeping your draft system balanced and clean to assure a happy pour every time.
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recipeMagnum/Chinook Blonde Ale
This recipe accompanies an experimental brew that Drew Beechum and Denny Conn introduce in their May-June 2019 column titled “The Bitter Challenge.”
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articleA Bitter Challenge: Simple thoughts about hopping
BYO’s newest columnists Denny Conn and Drew Beechum discuss whether overall character of the finished beer changes by substituting the bittering hop variety. Join their bitter challenge.
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articleCalifornia Common Beer: Nothing to get steamed up about
One of few beer styles that can call America its home is the California common. Gordon Strong traces the history, outlines the profile, and discusses the keys to nailing this style.
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mr-wizardHop Creep Revisited
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mr-wizard
Bottle-Condition Like A Champ
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mr-wizard
Over-carbonation issues
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articleBottle-Condition Like A Champ, Over-Carbonation Issues and Hop Creep
Mr. Wizard troubleshoots three reader questions on bottle conditioning, from minimizing the sediment at the bottom of the bottle, to preventing over-carbonation.
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articleFermenter Addition Basics
. . . luckily for us, alcohol is lethally toxic to the vast majority of microorganisms found in our world.
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projectIndustrial-Style Pedestal Tower: Building a tap tower with black pipe
Learn how to build a pedestal tower utilizing large-diameter black pipe to give your taps a solid pouring platform.
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articleVetting Your Brew: Starting a quality control program
Starting a quality control program may seem daunting for a nanobrewery, but expert Amy Todd gives brewers ideas about how to implement such a program and how to expand one as the brewery matures.
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articleQuality Control Worksheet
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recipeNeshaminy Creek Brewing Company’s Croydon is Burning clone
This clone recipe includes all-grain and partial mash versions, as well as tips for success from the brewmaster.
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articleNeshaminy Creek Brewing Co.
A well-executed Bamberg-style rauchbier has amazing character and complexity. Learn about the details of a multiple-award winning rauchbier brewed in Pennsylvania.
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