Date: April 2000

7 result(s).

How can you prevent a vacuum from forming in an airlock during fermentation?

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What happened to your fermenter was due to the relation between gas temperature, volume and pressure. A sealed container will exhibit a decrease in gas pressure if the container is cooled and

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Can I use water with ozone in it to sanitize equipment?

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When ozone is bubbled through water, the water is said to be “ozonated.” Ozone is a potent oxidizing compound due to its instability and it breaks down according to the following chemistry:

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Classic Rauchbier

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This is a Bamberg-style reddish lager, sweet and substantial like a Marzen, with the distinctive smokiness of a beechwood fire.


Peat Smoked Wee Heavy

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Peat Smoked Wee Heavy (5 gallons/19 L, partial mash) OG = 1.075  FG = 1.020 IBU = 50  SRM = 17  ABV = 7.2% Ingredients: 3 lbs. (1.4 kg) pale malt 3

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Vermont Pub and Brewery’s Smoked Porter clone

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Vermont Pub and Brewery: Vermont Smoked Porter (5 gallons/19 L, all-grain) OG = 1.055 FG = 1.016 IBU = 47 SRM = 33 ABV = 5.7% Vermont Pub & Brewery smokes their

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Maibock

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The original bockbier was a top-fermented dark beer made mostly of wheat. According to some records, bockbiers date as far back as 1250 AD. They were produced in winter and stored in

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Hot Tips for Making Great Smoked Beers

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The history of beer and brewing is full of happy accidents. Fermentation itself probably first happened because of sloppy housekeeping – some primitive gatherer of grains left some in a wet place,

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7 result(s) found.