Date: December 2020

29 result(s).

Brewing with Mushrooms

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If you want to give someone a lesson in the primary modalities of taste — sweet, bitter, sour, salty, and savory — there’s perhaps no easier place to start than with craft beer. Indeed, over the past few decades, what else has served to revive the merits of bitterness like West Coast IPA? Sweetness? That’s

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Extract Brewing Essentials

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As both a homebrewer and professional brewer at Phat Fish Brewing in Dickinson, North Dakota, I frequently get asked about the process of brewing beer, including how difficult it might be to get started brewing at home. I always do my best to give a complete yet concise answer that includes encouragement for them to

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Brewing with Extract: Tips from the Pros

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Many homebrewers start the hobby brewing with malt extract and move into all-grain batches, but that doesn’t mean there aren’t advantages to brewing with extract or that great beer can’t be made from it. Two experts on the subject — one on the supply side and one a pro extract brewer — share their advice

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Brewing Is In My Blood

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When someone mentions the name Hamm’s and brewing, most people think of the St. Paul, Minnesota brewery. But this homebrewer’s family traces their roots to a Hamm’s Brewery located in Wisconsin.


Propane vs. Electric: What are the considerations?

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With the rising popularity of brewing with electric power, the homebrewing world has seen new options abound. In many cases though, propane may still be a brewer’s best option. Learn the pros and cons of each heating method.


How Do You Brew: It speaks volumes about our advice

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Homebrewers can often be classified by their approach to the hobby, whether they focus more on the gear, the recipes, the results, or simply the means to the ends. Learn where you fall and why this may be important when you guide new brewers who are looking to get into the hobby.

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Winter Seasonal Beers: Winter warmers, Christmas beers, and holiday treats

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With the onset of winter in the Northern Hemisphere, winter warmers can be found on beer shelves everywhere. This year, make your own best version at home with some guidance from Gordon Strong.

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Gordon Strong’s Winter Seasonal Beer

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I’ve been making Christmas beers since my fifth batch and this version has several of my favorite ingredients and combinations, and is richly malty, complex, and spicy for the season.

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The Raw Deal With Raw Ales, Seltzer Nutrients and Grain Milling Considerations

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Not boiling your wort then pitching with a traditional strain of yeast has been dubbed brewing a raw ale. The Wiz delves into questions surrounding this technique of brewing as well as hard seltzer nutrients and milling already crushed grains.

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Is There Any Harm Milling Twice?

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To mill once, or to mill twice? That is the question — but why shall a brewer mill at all? Brewers mill malted barley for two purposes, extract yield and husk preservation, and these purposes are opposed in terms of process optimization. Extract yield, measured by comparing wort density and volume to malt weight, increases

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Digging Into Seltzer Nutrients

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The answer to this question requires an upfront disclaimer about any bias or product promotions that may accompany my answer. I work for BSG (Brewers Supply Group) and we carry several products used by producers of seltzers, and some of these products will be mentioned in this answer because they are most familiar to me.

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Strike Brewing Co.’s Beat the Heat clone

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Beat the Heat is an ode to the fastball — or at least an ode to a faster lager fermentation. Primary fermentation is started near ale temperatures and with yeast pitch rates that allow for a faster start, less yeast biomass requirements, and slight fruity esters that are produced in the first 24 hours.

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29 result(s) found.