Date: December 2019

34 result(s).

Gordon Strong’s Baltic Porter

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My version is somewhat of a hybrid, taking inspiration from the Swedish Carnegie Porter, but making it as a lager and scaling up the strength. Specialty malts and sugars provide much of the flavor profile, while lagering provides the smoothness.

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Baltic Porter: Imperial stout’s vagabond cousin

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How much do you know about Baltic porters besides where they come from? The reality is that it is a broad style of beer, produced in a diverse manner depending on where it is made. Learn some of the specifics and a recipe you can brew.

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Fermenting Lemon Juice

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It seems that people, past and present, have accidentally or intentionally fermented just about everything. The easy way to categorize alcoholic beverages is by raw material; beer is made from grains, wine is made from fruit, and mead is made from honey. One commonality with all of these beverages is that the starting point (brewer’s

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Priming When Kegging

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This is a popular topic and we have run many variations on this basic question in past issues of BYO. I believe that there are some reasons to keg condition and will give some practical considerations for you to mull over about this topic. Whether carbonating in bottles or in a keg, you must measure

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Multi-Batch Brewing

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The answer is yes! This is a great way to produce more beer volume from a brewhouse of a fixed size and is commonly used by commercial brewers around the globe. The economics of this are simple: Two single-batch fermenters cost 2 units of currency, one double-batch fermenter costs about 1.3 units of currency, and

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Post-Souring Gravity, Multi-Batch Brew, Priming a Keg, and Fermenting Lemon Juice

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Do you know how much sugars are consumed during the souring process for kettle-soured beer? The Wiz explains Lactobacillus souring and has tips for multiple-batch brewing, priming in a keg, and making . . . lemon beer?

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Dogfish Head Craft Brewery

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The Replicator gets a request for one of the icons of the American craft beer movement: Dogfish Head Craft Brewery. Learn about the tricks that go into crafting one of their greats.

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Dogfish Head Craft Brewery’s Burton Baton clone

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Mark Sarfarik, Dogfish Head’s Brewmaster, provided us with all the juicy details about this beer. “Burton Baton is a 10% ABV imperial IPA that is a blend of 90 Minute IPA with an English old ale that is aged in our 10,000-gallon (380-hL) oak foeders. Since most people don’t have the ability to wood-age beers at home, this recipe is more of a composite of the two threads.”

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Backsweetening

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The what of this process is simple . . . add sugar to sweeten up your alcoholic beverage. It can be any type: Beer, cider, mead, or even wine. We have a


Drool Page

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Featuring some of the latest drool worthy features found in our Homebrew Nation section of BYO. Homebrew Drool Setup — Matt Giovanisci • Longmont, Colorado Since 2005, I dreamt of having a state-of-the-art electric home brewery. But for most of my adult life, I lived in smaller homes with little room to brew. Fast forward

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34 result(s) found.