Date: April 1997
American Pale Ale
FREEBrew with a little Yankee ingenuity.
Prevent Contaminated Beer: Tips from the Pros
Digital and Plus Members OnlyBrewer: Mark MathesonBrewery: Assets Grille & Southwest Brewing Co., Albequerque, N.M.Years of experience: FourEducation: Bachelor’s degree in fermentation science from University of California, DavisHouse Beers: Cactus Kölsch, Duke City Amber, Copper Ale, St. Pablo’s Porter The most common form of contamination is bacteria, which grow faster than yeast. The most common cause of contamination is
Pump It Up!
Digital and Plus Members OnlyReduce your chilling time by adding a simple submersible pump to your wort chiller.
Beat Yeast Bite
Digital and Plus Members OnlyYeast bite is one of those homebrewing terms that you hear from time to time accompanied by the stern warning to avoid it in your beer. But ask someone to describe yeast bite and you may hear the answer, “Well, it’s yeasty, like the bite of a slurry of yeast.” We’ve all had excellent brews
Great Bread from Spent Grains
Digital and Plus Members OnlyThroughout history beer and bread are often mentioned together. In fact it is hard to find a reference to one that does not mention the other. Ancient Egyptian drawings depict the making of beer and bread. In medieval Europe housewives were responsible for making the beer and bread — which one they made depended on
Tastes Great! Less Alcohol!
Digital and Plus Members OnlyIt doesn’t seem to take most homebrewers long before they get to the idea of brewing the world’s biggest beer. After figuring out how many cans of malt extract it will take to get a starting gravity of about 1.090, the Big Brewer is well on the way toward his or her first Powerhouse Porter
Conquer Chill Haze
FREEAll good chefs know that the appearance and presentation of food is just as important as the flavor. If a steak is an unappetizing shade of gray, it will seldom be appreciated,