Date: June 1997
Dry Hopping: Tips from the Pros
Digital and Plus Members OnlyBrewer: Bill PengellyBrewery: Deschutes Brewery, Bend, Ore.Years of experience: 3.5 yearsEducation: Diploma from Siebel Institute in Chicago, PhD in biology from Princeton UniversityHouse Beers: Bachelor Bitter, Jubelale, Mirror Pond Pale Ale, Obsidian Stout, Cascade Golden Ale, High Desert Mild, Black Butte Porter, Bond Street Brown The first rule about dry hopping is avoid contamination. Here
White Russian Imperial Pale Ale
Digital and Plus Members OnlyI believe that The Dude would abide by drinking this beer.
The Power of pH
FREEThe level of pH in your mash, wort, and beer affects processes from enzyme function to hop extraction to yeast vitality. Understanding pH helps you manipulate pH levels for great-tasting beer. But
Homebrew Science Experiments
Digital and Plus Members OnlyA lone figure stands above the steaming kettle. A sample of the malty liquid is carefully drawn off, cooled, and then poured into a graduated cylinder. He drops a glass hydrometer slowly into the murky mixture. He nods his head and smirks as he records a precise measurement. “At last,” he says, curling his fingers
Add Body to Your Beer
FREEIt is time to try your first bottle of that (hopefully) great beer you have just brewed. You pop the cap, nice hiss, good carbonation. You pour your beer and admire its