January-February 2007
Article
Extract for All-Grainers
Even for all-grain brewers, malt extract has its uses. When making a strong beer or a large volume of beer, malt extract can substitute for mash tun volume (or boil time). Learn the equations to make expedient extract additions.
Article
Brewing American Pilsner
Is there some style we haven’t covered yet in this column? Hmm….oh, yeah, there is that one that occupies 97% of the shelf space on the beer aisle — American Pilsner.
Article
Brewing with Wheat: Tips from the Pros
Two pros — Kris Kalav (Minhas Craft Brewery) and Matt Brophy (Flying Dog Brewery) — give their tips for brewing with that glutenous grain, wheat.
Article
Rebuilding Kegs
From Sloppy With Syrup to Shiny and Sanitized
Article
Flanders Red Ale
Flanders red ales are reddish sour beers aged in oak. With a little technique and a lot of time, you can brew the "Burgundy of Belgium" in your homebrewery. Plus: Four recipes from four homebrewers.
Article
Yeast Strains for Belgian Strong Ales
Yeast strains play a defining role in shaping the character of Belgian beers. Learn how to select the right yeast strain and take control of your fermentation by varying your pitching rate, aeration level and fermentation temperature when brewing Belgian strong golden ales, trpels, dubbels and others.
