Big Ideas for Small-Scale Craft Brewing: Don’t Miss a Full-Day of 10 Live Online Seminars at the 2026 NanoCon. Register now and Save 25%!
October 2017
London has long been a place where people come together from across the globe to nurture novel ideas and create powerful movements. Influenced by European tradition, American innovation, and the rich diversity.
In this issue
-
article -
recipe
Fast Mead
This is a simple and straightforward mead recipe that should have your fermentation finished within a few weeks.
-
recipeFourpure Brewery’s Juicebox Citrus IPA clone
Juicebox is a citrus IPA packed full of orange zest and aromatic hops and is packaged by Fourpure in kegs and cans. As the essential oils are held in suspension, it’s best drunk fresh!
-
recipeThe Kernel Brewery’s Export India Porter clone
This recipe is based on some of the Barclay Perkins (1855) and Whitbread (1856) porters that were sent out to India nearly two hundred years ago. Of course, elements of the ingredients, equipment, and processes are different, and tastes have also changed over time, so in keeping with The Kernel’s philosophy, they have made a beer that contemporary beer drinkers want to drink, rather than a blindly faithful copy of a 19th century recipe.
-
recipeWeird Beard Brew Co.’s Black Perle Coffee Milk Stout clone
Black Perle is one of the first beers Weird Beard produced commercially and still forms part of their core range in bottles and traditional cask. It takes its name from German Perle with which it is single-hopped. It’s a sweet stout with a rich coffee backbone.
-
recipeWild Card Brewery’s King of Hearts Blonde clone
This is a slightly modified version of the recipe for King of Hearts, one of Wild Card’s core range of beers. It’s a light and refreshing pale beer with fresh aromas and a clean finish.
-
projectImmersion Lid Temperature Controller
I’d seen that some of the popular fermenter manufacturers make relatively costly drop-in immersion chilling setups for their conical fermenters. I knew I had to attempt to do this, so I began researching how I could create an immersion chilling system for my fermenter. I’m by no means a “handy” man, but I was able to put together a very nice custom system that actually works amazingly well, and was much less costly than an off-the-shelf system.
-
-
-
articleManaging pH with Brewing Water Adjustments
If you want to take your beers to the next level, master some of the ways to get your post-boil wort’s pH within the happy range of around 5.1–5.5.
-
-
recipeLagunitas Brewing Company’s New Dogtown Pale Ale Clone
This beer is pleasantly cosmopolitan, fusing European and American malts with American hops and English yeast to generate a firmly bitter and malt-balanced hoppy ale.
-
articleBrewing with Wheat
When it comes to brewing, barley is king. But barley isn’t the only grain in a brewer’s arsenal; there are plenty of other cereals that are integral to many classic styles, including wheat.
-
-
-
mr-wizard
Brew-In-A-Bag Water Chemistry
-
articleGrisette
-
articleImproving Cloning Skills
-
articleBrewing by Ratio
-
articleModern Meadmaking
Mead, which is a fermented beverage made from honey, is arguably one of the oldest alcoholic beverages. Learn the meadmaking process.
-
article
London Calling