Date: December 2012
Smoked “Imp” Imperial Stout
MEMBERS ONLYI like to make my imperial stouts on the dry/thin side so I mash low, but feel free to raise your mash temperature, or add some rolled oats for more of a “wet” stout with added mouthfeel.
Effects of Wildfire Smoke On Hops
MEMBERS ONLYI know that wine grapes grown near eucalyptus trees can pick up enough eucalyptus oil to impart the aroma to wine. So it is does seem possible in theory that hops grown near wildfires could pick up enough smoke from the air to taint the aroma of the hops. I know that some western areas
Brewing Lagers for a Beginner
MEMBERS ONLYOne of the keys to brewing great lager beers, really, is keeping the fermentation temperature cool. There is no way to sugar-coat the importance of this fact. Lager beers that are fermented warmer than about 58 °F (14.5 °C) often have fruity aromas and sometimes have strong solvent and sulfur notes depending on the yeast
Boil Timing
MEMBERS ONLYIn a very general sense the time required to bring wort to a boil can cause problems when the time is too long. Holding hot wort for extended time periods leads to heat-related chemical changes, generally termed “thermal stress”. But in a more practical sense this is not normally associated with waiting for the kettle
Re-Pitching Yeast
MEMBERS ONLYRe-pitching of yeast is a normal method used by brewers around the globe. Although the practice is simple, there are a few rules that may make the method less than ideal for the typical homebrewer. The first rule is that the yeast should be harvested shortly after fermentation is complete and used within a short
Racking and Transferring
MEMBERS ONLYOne of the essential skills you will come across when homebrewing, especially if you brew a style that is high in gravity, is racking. This is when beer is moved from one container to another to separate it from the particles that settle at the bottom of the carboy, fermenter or bucket. Why Rack? To
Watermelon Wheat
MEMBERS ONLYRecipe submitted by BYO reader Ryan DeLutis. The combination of fresh watermelon juice and a little watermelon extract combine to provide a nice watermelon kick on the palate while not being overwhelming.
Baird Brewing Belgian Strong Pale Ale clone
MEMBERS ONLYChris Poel, Lead Brewer at Baird Brewing in Numazu, Japan says this beer relies on a light body and mild hop character, but features a spiciness and subtle esters from a Belgian yeast strain that adds “just enough complexity without becoming too over-the-top with phenolics.”
Stewart’s Brewing Company McBride’s Strong Ale clone
MEMBERS ONLYClose to a traditional English style Strong Ale, with earthy English East Kent Golding hops and roasted barley, pale and dark malts and some wheat malt for added body. “I would call ours a ‘Classic’ English Strong, because it isn’t as aggressive as the more modern examples out there,” says Stewart’s Head Brewer, Ric Hoffman.
Snake River Brewing Ol’ Stinky’s Strong Ale clone
MEMBERS ONLYAccording to Snake River Brewing Co. “This Strong Ale is sweet and fruity, balanced with a generous amount of hops. Fashioned after the “Old” ales of England this beer is intended to be heavy in alcohol. Ol’ Stinky’s has a small amount of Roasted Barley for color. In addition to a large amount of bittering hops, this beer is also dry hopped. The alcohol content is 8.2%”
Oceanside Ale Works’ American Strong Ale clone
MEMBERS ONLYHead Brewer Mark Purciel considers his beer a hybrid of all three styles. “It has the malt richness of the English without the high alpha acids from the hops in an American variety,” Purciel says. “It has the neutral yeast as an American, but candi sugar as an adjunct with a Belgian.”
The Beer Tower
MEMBERS ONLYSeveral years ago, my family and I decided to remodel our basement. As we looked at the space, we saw the potential to put in a bar to highlight my homebrews. Thus, was born our terrific basement space: bar, shuffleboard, big TV, game area and a sewing room for my wife Jenn. The kids love