January-February 2022

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Article

WeBrew: Celebrating a synagogue brew day

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BYO’s own Kiev Rattee heads to the local synagogue for a special holiday brew day. He gets the scoop on the
WeBrew homebrew.

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Article

Special Events: Get creative to fill voids

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As most in the craft beer industry know, not every night is going to be lively in your nanobrewery taproom. But by hosting special events an owner can turn a slow night into a profitable one. Just be sure that you’re thinking it through.

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Article

Managing Dryness: Malt enzymes and yeast choice

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A beer’s final gravity is going to be affected by so many minor decisions and will have a huge impact on the finished beer. Make sure you understand all the nuances as well as tricks brewers can use to control this aspect of their beer.

Mr. Wizard

Mr. Wizard

Beer Clarification Advice

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My preference of clarification method is based more on process constraints than any true affinity for a particular method. Gravity plus time, finings plus time, filtration, centrifugation, and combinations of these can

Article

Article

Love What You Do: Stop worrying and enjoy the brew

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Most homebrewers know the Charlie Papazian saying, “Relax, don’t worry, have a homebrew.” But many of us don’t necessarily follow that dogma. Denny and Drew want to change that.

Recipe

Recipe

Gordon Strong’s Pre-Prohibition Lager

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I’m presenting a modern homebrew version of this recipe that uses flaked maize rather than a cereal mash, and has some upgraded malt and hops.

Article

Article

Pre-Prohibition Lager: A classic American Pilsner-type beer

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A style still often called classic American Pilsner, or CAP, the pre-Prohibition lager has several distinctions that separate it from modern American light lagers. Learn the history of the style and some guidelines to crafting your own CAP.

Mr. Wizard

Mr. Wizard

Calibrating a pH Meter With Distilled Water

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On paper, using distilled water as a pH 7.0 makes sense because the ionization constant is 1 x 10-14 and the concentration of hydrogen ions is 1 x 10-7 molar at 77

Mr. Wizard

Mr. Wizard

Troubleshooting A Smoky Off-Flavor

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I like to troubleshoot off-flavors by thinking through the brewing process as a way of brainstorming. Plugging these thoughts into a visual aid like a fishbone diagram really helps to identify possible

Mr. Wizard

Mr. Wizard

Do Corn and Rice Adjuncts “Dry Out” Beer?

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Dryness is a perception when used as a sensory term and as an analytical/numerical thing when used to describe fermentation. When wort is “fermented to dryness,” all fermentable sugars have been fermented

Article

Article

Do Adjuncts “Dry Out” Beer? Fining Beer, Smoky Off-Flavor, and pH 7

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Is there a good reason that brewers add corn or rice to beer to “dry” it out? Learn the answer to this as well as Mr. Wizard’s favorite way to fine beer, possible causes to a smoky off-flavor, and why distilled water can’t be used to calibrate a pH meter.

Recipe

Recipe

Behemoth Brewing Co.’s Chocolate Fish Milk Stout clone

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A flavorful beer led by chocolate with notes of raspberry supporting. The beer drinks like a chocolate raspberry dessert while retaining all the character and drinkability of a traditional milk stout.

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Article

Behemoth Brewing Co.

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The Replicator heads to the land of the haka and All Blacks rugby to get a recipe for a beer exploding with chocolate flavors from Auckland, New Zealand’s renowned Behemoth Brewing Co.

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Article

Base Malts: Tips from the Pros

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There is a huge variety of base grains out there that differ by type, barley variety, and maltster practices. These malts make up the majority of your beer, so don’t overlook them.

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Article

Building a Cold Room

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A cold room is the ultimate temperature-controlled homebrew storage space. When a new garage was being constructed with the intention of having one side dedicated to his homebrewing hobby, Greg Paterson finished it off with a cold room that many pros would be jealous of. Take a look inside this immensely cool build.

Recipe

Recipe

Newburgh Brewing Co.’s Cherry Chocolate Cake clone

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Newburgh Brewing Co.’s Cherry Chocolate Cake clone (5 gallons/19 L, all-grain)OG = 1.075  FG = 1.018IBU = 36  SRM = 46  ABV = 7.5% Chris Basso, the Head Brewer and Co-Owner of

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Article

Chocolate Clones

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We’ve collected chocolate beer clone recipes from six of our favorite breweries. Together, they show just how different chocolate beer recipes can be.

Recipe

Recipe

Kent Falls Brewing Co.’s Chocolate Spelt Porter clone

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Kent Falls Brewing Co.’s Chocolate Spelt Porter clone (5 gallons/19 L, all-grain)OG = 1.062  FG = 1.018IBU = 32  SRM = 37  ABV = 5.6% As the former Head Brewer at Kent

Recipe

Recipe

Evil Genius Beer Co.’s Purple Monkey Dishwasher clone

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Evil Genius Beer Co.’s Purple Monkey Dishwasher clone (5 gallons/19 L, all-grain)OG = 1.066  FG = 1.014IBU = 35  SRM = 33  ABV = 6.7% If a cold creamy glass of chocolate

Recipe

Recipe

Terrapin Beer Co.’s Moo-Hoo Chocolate Milk Stout clone

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Terrapin’s Moo-Hoo employs a generous addition of lactose sugar along with cocoa nibs from Olive and Sinclair Chocolate Company to recreate the perfect equilibrium of that American favorite, demonstrating that the pairing of dark beers and chocolaty richness can be both endlessly adaptable and enduringly simple.

Recipe

Recipe

Pelican Brewing Co.’s Midnight Malt clone

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Pelican Brewing Co.’s Midnight Malt clone (5 gallons/19 L, all-grain)OG = 1.060  FG = 1.014IBU = 30  SRM = 43  ABV = 6% Pelican’s Midnight Malt takes the structure of a classic,

Recipe

Recipe

Weyerbacher Brewing Co.’s Tiny clone

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Weyerbacher Brewing Co.’s Tiny clone (5 gallons/19 L, all-grain)OG = 1.090 (brew day)  FG = 1.024  IBU = 50  SRM = 50  ABV = 11.8% Tiny, a Belgian-style imperial stout, embodies Weyerbacher’s

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Article

Foliage and Brews

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We recap and share photos from a recent trip BYO’s Publisher and a group of BYO readers took to explore Vermont’s breweries, trails, and fall colors.

Recipe

Recipe

Irish Dry Stout – Enhanced!

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Irish Dry Stout – Enhanced! (5 gallons/19 L, all-grain)OG = 1.042  FG = 1.010IBU = 41  SRM = 40  ABV = 4.2% No reason to reinvent the wheel, but maybe just give

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Article

The Dark Side of Malt

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Dark, roasted malts contribute color, flavor, head retention qualities, and other benefits. Learn how these malts are made, what types are available and the differences between them, and how to use these malts effectively in your homebrews.

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Article

The Wide World of Meads

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According to our annual reader study, meads are the third most popular beverage to ferment after beer and cider. Dive into the greater world of these fermented honey beverages.

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Article

Brewing Chocolate Beers

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There are at least nine ingredients homebrewers can use to contribute chocolate character to beer and five different times to add them. When considering combinations, that leads to thousands of possibilities. Luckily for you, John Nanci has done the test brews (well, a lot of them, at least). He’s here to share the results with readers.