Date: March-April 2002
Pyment
Digital and Plus Members OnlyPyment is a product fermented with grapes and honey. This recipe also adds some tropical fruit to round out the character.
Basic Sweet Mead
Digital and Plus Members OnlyA low-key, one-gallon (3.8-L) batch of mead. This is a great recipe to experiment with several different honey varietals for comparison sake.
Basic Dry Mead
Digital and Plus Members OnlyA basic dry mead recipe. This is a great opportunity to test several honey varietals.
Brewing with softened water?
Digital and Plus Members OnlyWater is said to possess “hardness” when it contains ions of calcium and/or magnesium. I have never really understood the origins of this term, since hard water feels as soft as, well, soft water. Hardness is divided into two categories; permanent and temporary hardness. The latter type can be removed when water containing calcium or
Bottling nitrogen-charged beer
Digital and Plus Members OnlyAnything is possible, Karl, and yes, you can bottle beer that has been “gassed” with a blend of carbon dioxide and nitrogen. Just use your counter-pressure bottle filler as you normally would. However, when you pour your bottled nitrogenated beer into a glass, you will not get the rich head or the profusion of fine
Build the Ultimate Equipment Rack: Projects
Digital and Plus Members OnlyHang your hoses and stuff your brewing stuff in style with this homemade rack.
Hop Chemistry Science
Digital and Plus Members OnlyUnderstanding alpha acids, beta acids and beyond.
Making a Yeast Starter
Digital and Plus Members OnlyHow to pitch the right amount of yeast and make a starter.
Mac & Jack’s African Amber clone
Digital and Plus Members OnlyA clone recipe for a hoppy, big amber beer from Washington state.
North Coast’s Old Rasputin clone
Digital and Plus Members OnlyThis rich, intense, and iconic Russian imperial stout has earned North Coast Brewing several gold medals from around the world.
Brewing with Chocolate Malt: Tips from the Pros
FREEExpert advice on finding sweet success with chocolate malts.
Honey in a Glass
Digital and Plus Members OnlyHow to make a batch of mead, a classic fermented beverage that’s been around – and been enjoyed – for at least six thousand years. With simple recipes, step-by-step instructions and a guide to different kinds of honey, from clover to orange blossom and tupelo.