Date: July-August 2015

31 result(s).

Aerating With Oxygen

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Before jumping into the mechanics of oxygenation, I want to touch on oxygenation versus aeration. Yeast require oxygen to grow since oxygen is a component of healthy cellular membranes. When brewing fermentations are lacking in oxygen, fermentation rate, yeast health, and beer flavor are all affected. The simplest and cheapest way of adding oxygen to

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Increasing Mash Efficiencies

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This question reminds me of a phone call I once received from a winemaker who was considering building a brewery, and the plan was to build a 400-barrel brewhouse (12,400 gallons per batch). This made my ears perk up as I was thinking that the brewery in planning would have an annual capacity of at

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Over-Carbonating My Bottles

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I think your problem is too much sugar added for bottle conditioning. But before I jump into this topic, I want to focus on the state of beer when it is opened. All carbonated beverages are super-saturated with carbon dioxide, meaning that there is more CO2 in solution when the container is opened than permitted

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Over-Carbonating Bottles, Increasing Efficiencies, & Aerating with Oxygen: Mr. Wizard

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QI have been having problems with over-carbonation in my bottles. I give my batches plenty of time to finish the secondary and check the hydrometer reading to be sure the fermentation is done. Then i add 5 oz. (0.14 kg) of corn sugar and wait about two weeks before sampling the first bottle. It is

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The Burnt Hickory Brewery: Replicator

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Scott reports that White Flag Third Strike Apricot Saison was originally based on Randy Mosher’s recipe for “Nit Wit,” however over time the recipe has been tweaked so much that it is now much closer to a saison than a wit.

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Wort Aeration

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Aeration can be done immediately before adding your yeast or right after, but you don’t want to aerate your wort until it is cooled to fermentation temperature. Aerating hot wort can lead to unwanted color pick-up and decreased solubility.

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The Burnt Hickory Brewery: White Flag Third Strike Apricot Saison clone

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This Belgian-style wit is brewed with apricot, and Pilsner malt to create a medium-bodied, tart beer with fresh fruit aroma.

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Dry Dock Brewing Company: Apricot Blonde clone

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Winner of the 2014 Great American Beer Festival bronze medal in the American-Style Fruit Beer category. Original gravity is calculated prior to fruit addition while ABV is calculated post fruit addition.


Winter Yum Yum Stout

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Winter Yum Yum Stout (5 gallons/19 L, all-grain) OG = 1.092 FG = 1.028 IBU = 32 SRM = 52 ABV = 9.2% Ingredients11.5 lbs. (5.2 kg) 2-row pale malt (2 °L) 3.5 lbs. (1.6 kg) Maris Otter pale ale malt (3 °L) 1 lb. (0.45 kg) dark Munich malt 1 lb. (0.45 kg) crystal

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Blood Orange Wit

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A rich wit bier utilizing zested blood oranges to provide citrus kick. Recipe from professional chef and culinary consultant Mark Molinaro.


Blood Orange and Coriander brined Chicken (with Blood Orange Wit)

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Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Blood Orange Wit.

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Threefold Cord Robust Porter

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Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Coffee Malt Pulled Pork recipe.

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31 result(s) found.