March-April 2004
Recipe
La Conner Brewing Co.’s Pilsner clone
Two continental Pilsner malts lay the foundation for the Washington-brewed Pilsner lager and noble hops round out the profile.
Project
Build a Keg Lid Carbonator: Projects
Keg it and carbonate it quick with this handy device you can make.
Article
Brewing with Potatoes
Both corn and rice are used as starchy adjuncts by brewers worldwide. These adjuncts boost the strength of a beer without increasing its body. Corn and rice also dilute the protein content of wort. As adventurous homebrewers, there is another common starchy food we can use as an adjunct — potatoes.
Mr. Wizard
Lack of head
foam is one of those things that seems to come magically when things are going right. Just as it can come without doing anything special it can also be frustratingly absent even
Article
Using Brewing Sugars: Tips from the Pros
Got a sweet tooth? If so, then the mere mention of sugar probably sends an anticipatory tingle through your limbs. Brewing sugars on the other hand play a role in beermaking that every serious homebrewer should learn. So relax, grab some Easter candy and discover how sugar makes for one sweet brew!
Article
Brewing Sugars & How To Use Them
Sugars add strength to beer without bulking up the body. John Palmer conducts a survey of sweetness to help you choose when to use sugar and which sugar to use. From Belgian candi sugar to xylose, it’s all here.
Article
Choose The Right Yeast For Your Beer
We spend a lot of time classifying beer into certain styles, such as American pale ale and European dark lager. The yeast a brewer selects plays a big part in defining the flavor and aroma of most beer styles. In this article, we’ll take a look at different types of yeast and how they influence the beers we brew with them.
Article
Kick Up Your Extract Kit
Beer kits are a popular choice for many homebrewers. But many kit makers may wish to start brewing “Outside the box.” We’ll take a cue from a famous TV chef and show you how to kick up your kit a notch.
