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Brew Day Bulletin

May/June 2003

From the lightest Pilsners to the darkest stouts, beer shows a spectrum of colors. Find out how to calculate beer color and formulate your recipes with the right combination of specialty grains for just the right shade in your glass.

In this issue

  • article

    Fermenting with Bourborn Barrels

     By bob capshew

    Learn about fermenting your homebrew in a bourbon barrel.

  • article

    Sweet Grass Ale

     By Jon Stika

    Malt, hops, water, yeast….and lawn clippings? Well, not exactly. Sweetgrass is a fragrant plant used by Native Americans for spiritual ceremonies. We’ll show you how to brew a vanilla-scented beer with this uplifting ingredient.

  • recipe

    Traditional Cathedral Kölsch

     By Horst Dornbusch

    If you are looking for a more traditional Kölsch recipe, we’ve got a basic recipe for brewers to appreciate the ingredients, so be sure to use only fresh and quality malts, hops, and yeast.

  • project

    Put a Spigot in a Glass Carboy: Projects

     By Thom Cannell

    How to safely put a handy spigot in your glass carboy fermenter.

  • article

    Cleaning and Sanitation Science

     By Steve Parkes

    The science behind keeping your brewery clean and sanitized.

  • article

    Lautering Techniques

     By Chris Colby

    How to separate the wort from your spent grains.

  • article

    Using Munich & Vienna malts: Tips from the Pros

     By Thomas J. Miller

    Professional brewers give advice on adding color and flavor to your brew using these two malts.

  • article

    Over a Barrel

     By Glenn BurnSilver

    La Folie, a limited-release beer similar to a Belgian lambic, is aged with wild yeast and bacteria in wooden barrels. Here’s how to make this superlative sour beer at home, with inside tips, techniques and a recipe from the New Belgium brewmaster.

  • article

    Beer and Cheese

     By Tess and Mark Szamatulski

    A glass of good beer, a chunk of fine cheese….it’s the ultimate pub-food partnership. Here’s a complete guide to pairing beer and cheese, from throwing a tasting party for your friends to cooking a tasty meal with cheese and homebrew as the star ingredients.

  • article

    Raise the Colors!

     By John Palmer

    From the lightest Pilsners to the darkest stouts, beer shows a spectrum of colors. Find out how to calculate beer color and formulate your recipes with the right combination of specialty grains for just the right shade in your glass.

  • recipe

    Sweetgrass Ale

     By Jon Stika

    En lieu of dry hops, try adding sweetgrass to make a unique beer with a vanilla-like essence.