Date: December 2017

22 result(s).

AmeriCAN Revolution: Oskar Blues Brewery Clone Recipes

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Dale Katechis needed a plan. It was 1999, and Oskar Blues Grill & Brew, the cajun-style joint he’d founded two years earlier in tiny Lyons, Colorado, was struggling to bring in customers. “I was thinking that all of the people who told me I shouldn’t open a restaurant in a town of 1,400 people in


One Batch, Many Beers: Experiment with Split Batches

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I spent 10 years homebrewing batches of 5 gallons (19 L) and smaller. I reasoned that I was already brewing more beer than I could drink, so why buy a larger mash tun and kettle? The answer finally clicked when I came to embrace split batches. Brewing 10 gallons (38 L) doesn’t take anywhere near


Pressurizing Your Fermenter: Tips from the Pros

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Brewer: Mike Gleason,  Jack’s Abby Craft Lagers in Framingham, MA There is a lot of buzz surrounding the use of a spunding valve on fermenters these days throughout the homebrewing community. Some brewers like to add it for dry hopping and carbonating purposes, while others apply them for primary fermentation. Yeast companies have even started


When in Barbados, Brew Local: Brewing a Cassava Ale

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Working as a chemical engineer and Assistant Brewer for AB InBev, I get to make some of the world’s finest beers using high-tech equipment. But I often wondered how my engineering skills would cope without the fancy brewhouse, brewing in a place where equipment and ingredients still need to be improvised. I got the courage


An Introduction to Step Mashing

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The move to all-grain for the homebrewer has been made easier in so many ways over the past decade. Better access to equipment and information has changed the game. The ease of all-grain brewing can leave the science and details behind the process a bit fuzzy for the first-time (and tenth-time) all-grain brewer. Mashing, the


Mexican Lager

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When I recently wrote about grisette being a type of saison, I hadn’t expected to write a similar column about lagers but I keep getting questions that spark my interest. This time, the question was about Mexican lager, a style that has gotten a fair amount of interest over the last few years. I first


Neomexicanus Hops

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Hops are the defining ingredient of the American craft beer movement. But most of the popular aroma varieties that define styles and set trends originated in Europe, and though now grown here,


Spend Less, Brew More

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There’s a persistent and mythical justification that revolves around homebrewing that I’m sure most of us have presented to our significant others, families, or ourselves at various points in our brewing career,


Under Pressure: Capturing CO2 During Fermentation

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There are some who say that a beer whose entire fermenting and aging life is maintained at positive pressure — around 15 psi —tastes much better. Dr. Chris White of White Labs believes that not only pro brewers, but homebrewers can benefit from pressure during fermentation.  “It is an especially nice practice for fermenting lagers because you can ferment at higher temps and still get


Avoiding Off-Flavors

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Last September I published an article in BYO on troubleshooting off-flavors, where I covered about half of the flavor faults that can occur in beer. In this article I’m going to cover


22 result(s) found.