Date: March-April 2002

13 result(s).

Pyment

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

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Beer Style(s):

Basic Sweet Mead

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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.

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Beer Style(s):

Basic Dry Mead

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

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Beer Style(s):

Brewing with softened water?

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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,

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Bottling nitrogen-charged beer

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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.

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Build the Ultimate Equipment Rack: Projects

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

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Hop Chemistry Science

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Understanding alpha acids, beta acids and beyond.

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Making a Yeast Starter

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

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Mac & Jack’s African Amber clone

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

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North Coast’s Old Rasputin clone

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This rich, intense, and iconic Russian imperial stout has earned North Coast Brewing several gold medals from around the world.

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Brewing with Chocolate Malt: Tips from the Pros

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Expert advice on finding sweet success with chocolate malts.


Honey in a Glass

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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.

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13 result(s) found.