Date: March-April 2002

13 result(s).

Pyment

Digital and Plus Members Only

Pyment is a product fermented with grapes and honey. This recipe also adds some tropical fruit to round out the character.

Beer Style(s):

Basic Sweet Mead

Digital and Plus Members Only

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.

Beer Style(s):

Basic Dry Mead

Digital and Plus Members Only

A basic dry mead recipe. This is a great opportunity to test several honey varietals.

Beer Style(s):

Brewing with softened water?

Digital and Plus Members Only

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, 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 Only

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. 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 Only

Hang your hoses and stuff your brewing stuff in style with this homemade rack.


Hop Chemistry Science

Digital and Plus Members Only

Understanding alpha acids, beta acids and beyond.


Making a Yeast Starter

Digital and Plus Members Only

How to pitch the right amount of yeast and make a starter.


Mac & Jack’s African Amber clone

Digital and Plus Members Only

A clone recipe for a hoppy, big amber beer from Washington state.


North Coast’s Old Rasputin clone

Digital and Plus Members Only

This 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

FREE

Expert advice on finding sweet success with chocolate malts.


Honey in a Glass

Digital and Plus Members Only

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.


13 result(s) found.