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October 2019
In our October 2019 issue, we’ll show you how to build your own portable brew system stand and custom kettle souring keg. Plus, decoding decoction mashing, tips on crushing grains, and more.
In this issue
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articleAmerican Bock
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articleThe Decoction Mash
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articleIce, Ice Cider
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recipeIce Cider
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articleThe Lacto Lounge
Kettle souring has become very popular because of the time savings and lower risk of contaminating the brewery compared to other souring techniques. However, the process comes with its own cons too. This DIY “kettle” souring keg solves for those problems.
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recipeBerlin Smoothie
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recipeRaspberry Gose
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recipeDanny’s Red Rum Ruos
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articleBuild This Brewstand
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recipeX Marks the Bock
When formulating an extract version of the all-grain recipe Old Timer’s Bock, we had to make some sacrifices due to the large percent of flaked corn in that recipe. As such, this recipe will end up different (the reason for it getting a different name), but still very tasty.
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recipe
Old Timer’s Bock
This recipe is our attempt of brewing an American bock similar to that of Hartmann Brewing Co.’s 1904 version.
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articleThe Perfect Crush
What’s the ideal gap setting homebrewers should use for their grain mill? Well, it depends on a lot of factors. Learn why brewers are advised to “mind the gap” instead of “set it and forget it.”
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articleLife’s a Symphony: Sweet rewards found in Cologne
A work trip through the beer-loving countries of Germany, Austria, and Slovenia brought a newfound love of beer for one classical musician. As a result he found the love for homebrewing . . . but a series of medical issues left him without the ability to brew. Thanks to some ingenuity and new equipment, he’s back!
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articleForced Carbing: Don’t take this ingredient for granted
Carbon dioxide can sometimes be the least of homebrewers’ worries, but maybe it shouldn’t be that way. Dive in deep to learn many factors that can affect carbonation levels in your beer, how it can vary from place-to-place and beer-to-beer, and why you may want to filter your CO2.
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recipeDenny’s Bourbon Vanilla Imperial Porter
Denny wanted to make a beer to give to friends for Christmas. Normally that would be a barrel-aged something or other, but time was short and he didn’t have a barrel anyway! So he thought about what a Bourbon barrel might bring to a porter. And voila!
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articleRecipe Design: Our six philosophies to beer construction
When it comes time to build a recipe for your next brew, how do you approach the design process? Learn about Denny and Drew’s six philosophies to recipe design so you can hone in on what you may be doing right and what you may be doing wrong in this key process.
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recipeGordon Strong’s Cream Ale
This cream ale recipe includes all-grain and extract only versions.
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article
Cream Ale: An American original
Who created it and why is it called a cream ale? Alright, these are the two questions Gordon doesn’t have an answer for — but for everything else related to cream ale, he’s got a great story to tell of one of the iconic American styles of beer.
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mr-wizardSparge Water Temperature
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mr-wizard
Dry Hop Timing
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mr-wizard
Tuning In to Water Profiles
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articleTwo Roads Brewing Co.
Creepy clowns are now found outside of Derry, Maine . . . the Replicator unleashes the Route of All Evil from Two Roads Brewing Co. There is no putting this one back in its box.
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articleProper Cleaning and Sanitation
Be sure you understand some of the basics to keeping your equipment properly cleaned and sanitized.
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recipeKölsch One and Two
I really do like the technique of first wort hopping, I feel that in such a delicately balanced beer, the hop flavor just seems more integrated without being overbearing.