March-April 2015
Project
Hop Oast
The best way to dry freshly picked hops to preserve all of their wonderful flavor-boosting oils, acids, and compounds is with a hop oast. Here are plans to build a multi-tier oast utilizing a box fan for drying.
Recipe
Sweet Stout I
Sweet Stout I (5 gallons/19 L, all-grain) OG = 1.064 FG = 1.014 IBU = 25 SRM = 28 ABV = 6.8% Ingredients 10 lbs. (4.5 kg) 2-row pale malt 0.5 lb.
Article
Maximize Partial Boils
If you are an extract brewer, there is a good chance you will hear (if you haven’t already) that you need to be doing full-wort boils (boiling your entire 5-gallon/19-L batch of
Recipe
Springfield Brewing Co: Aviator Doppelbock clone
The winter seasonal was brewed by BYO’s own technical editor, Ashton Lewis. Springfield Brewing Company says that Aviator “drinks like dessert in a glass and is delicious when paired with dried fruits, roasted nuts, and creamy cheese.”
Article
Brewing Sweet Stout with Lactose
Unlike many beer styles sweet stout has a quite specific origin, and for the better part of the 20th century only one version from one English brewer almost completely dominated the market
Article
Brewing Oktoberfest
Often, the beer we enjoy shifts with the change in seasons. The winter brings rich beers such as stouts, porters, winter warmers, and bocks. As the weather warms, the beers often lighten
Article
Homebrew Hacks: Easy Projects
It is not just the quest for beer — or even the quest for really, really good beer — that has made the hobby of homebrewing so popular. It is also the
Article
Award-Winning American IPA Recipes
America’s favorite style of craft beer of late is pretty easy to name: IPA. Those three letters can sell almost anything, market analysis tells us year after year. Over time, the IPA
Article
10 Tips for Better Extract Brewing
Extract brewing is a great technique for brewing fantastic beers in less time and with less equipment than is generally necessary for brewing all-grain beer. Even for those who usually brew all-grain,
Article
Shake It Up With A Little Salt: The ancient German style of Gose
I know it was more than a decade ago when I first heard of Gose (pronounced goes-uh), a 1,000-year-old German beer style made with wheat, coriander and salt. I do not remember
Article
Stabilizing, Barrel-Aged Cider & Adjusting pH: Mr. Wizard
Q After brewing for a long time in Seattle, Washington I now find myself in extreme southeast Arizona. Seattle was a kitchen brewery but Here I have a shed dedicated to brewing
Article
Brewing with Peppers: Tips from the Pros
When it comes to chili beer, the options are endless. What base beer style do you want as the backbone? What chili varieties will you use? When should you add them, and
Article
Springfield Brewing Co.’s Aviator Doppelbock: Replicator
Dear Replicator, On a recent road trip from Kansas City to southeastern Missouri I made a stop at Springfield Brewing Company. I had a couple of their beers, one being the Aviator
Recipe
Nu Zuland Saison
Michael Tonsmeire provides one of his favorite saison recipes *One of the two Brettanomyces strains I used in this beer was obtained from homebrewer Jason Rodriguez, who isolated it from a bottle of Brasserie Cantillon. Jason termed the strain CB2. Read about it at: http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html. It has some similarities to the strains listed in the recipe.”
Recipe
American Wheat Rye with Curry Leaves
American Wheat Rye with Curry Leaves (5 quart/5 L, all-grain) OG = 1.043 FG = 1.011 IBU = 38 SRM = ABV = 5.1% Ingredients 0.66 lb. (0.3 kg) Gladfield ale malt
Mr. Wizard
Q&A Recap with Mr Wizard Ashton Lewis
Ashton Lewis (author of the Mr. Wizard column) took over the BYO Facebook page for a couple hours on April 28 to answer reader questions. Here are the highlights.
Article
Hop Growing Roundtable
Have you ever wanted to grow your own hops but weren’t sure where to start? Four professional hop growers from around North America share their tips for planting a healthy hop crop at home.
Article
Collaborative Fermentations
By pitching two different yeast strains it is possible to play to the strengths of both strains.
Mr. Wizard
Fermenting in Hot Climates
The Wiz offers a way to stabilize fermentation temperatures and gives a new cidermaker tips for barrel aging.
Recipe
Sweet Stout II
This is a web bonus recipe from Terry Foster’s “Techniques” article on brewng milk stout.
