Date: March-April 2017

March/April '17

21 result(s).

Cold Steeping Specialty Grains

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Steeping specialty grains is a common practice for many homebrewers, particularly those who brew extract or partial-mash recipes. As with many things in the beer brewing process, there are trade-offs to be

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International Amber Lager

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by the numbers OG: 1.042-1.055 FG:1.008-1.014 SRM:7-14 IBU:8-25 ABV:4.6-6.0% I know this will sound strange coming from me, but some people take beer styles way too seriously. They’re quite happy to invent

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T90 VS. T45 Hop Pellets, Light Struck Beer: Mr. Wizard

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Q The effect of light on wort and beer I recently noticed that hop pellets are described as either T90 or T45. What do these values mean? What are the pros and

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Brewing with Nuts: Tips from the Pros

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They don’t get the attention that some non-traditional ingredients may receive (like fruit beers), but nuts of all kind make for fun brewing ingredients. Get tips on the types of nuts (and their various forms from chopped to extracts) to use, as well as when and how to use them from three pros who aren’t afraid to go a little nuts.

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The History of New Zealand Hops

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Your first exposure to New Zealand hops may have begun with Nelson Sauvin in the early 2000s, but the hop industry down under actually dates back almost 200 years. 

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Beer Blending Techniques

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Blend homebrews to create historic styles like gueuze or a third beer from two different batches.

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T90 vs. T45 Hop Pellets

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The Wizard explains how hop pellets are made and the effect different types of light have on wort and beer.

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Debating Homebrew Hot Topics

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Homebrewing experts weigh in on and debate the merits of immediate wort chilling, decoction mashing, dry hopping, and brewing pumpkin beers.

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Steady as She Gueuze

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This Gueuze is a typical, traditional Belgian-style recipe. Brew frequently throughout the year cellaring your Gueuze for months to years. After a year, if you have at least 3 batches of different ages, you can begin experimenting with blending. Your best option is to test your patience and begin blending after 3 years with a minimum of 3 batches.


21 result(s) found.