March-April 2002
Recipe
Pyment
Pyment is a product fermented with grapes and honey. This recipe also adds some tropical fruit to round out the character.
Recipe
Basic Sweet Mead
A 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.
Recipe
Basic Dry Mead
A basic dry mead recipe. This is a great opportunity to test several honey varietals.
Mr. Wizard
Brewing with softened water?
Water 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,
Mr. Wizard
Bottling nitrogen-charged beer
Anything 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.
Project
Build the Ultimate Equipment Rack: Projects
Hang your hoses and brewing gear in style with this homemade rack.
Article
Hop Chemistry Science
Understanding alpha acids, beta acids and beyond.
Article
Making a Yeast Starter
How to pitch the right amount of yeast and make a starter.
Recipe
Mac & Jack’s African Amber clone
A clone recipe for a hoppy, big amber beer from Washington state.
Recipe
North Coast’s Old Rasputin clone
This rich, intense, and iconic Russian imperial stout has earned North Coast Brewing several gold medals from around the world.
Article
Brewing with Chocolate Malt: Tips from the Pros
Expert advice on finding sweet success with chocolate malts.
Article
Honey in a Glass
How 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.
Article
Grain on the Brain
From two-row to pale ale and pils, a guide to five common base malts – how to use them and how to brew great beer with them. Plus: easy all-grain recipes for evaluating base malts, a quick guide to barley strains, and tips on swapping malt extract for grains.
