March-April 2018
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Methods of the Low Oxygen Brewhouse
Two advocates for low oxygen brewing explain the theory and reasoning behind it, plus share best practices to limit oxygen exposure in the brewing process.
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Big Batch BIAB
Think brew-in-a-bag (BIAB) is just for small stovetop brewdays? Think again. Here is the equipment and other considerations to brew mega BIAB batches.
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Crafting Your Own Belgian Abbey-Style Ales
Trappist ales are as complex as they are sought-after. Get tips to brew your own Trappist-style ales from the homebrewers who won gold in the Trappist ale category of the 2017 National Homebrew Competition.
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Saving Saison
While saison is a Belgian beer style, it is rarely brewed there. Explore the history of saison and get tips to brew your own classic saison from a Belgian brewer who is trying to restore its popularity in Belgium.
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Brewing with Alternative Rice Forms
Seeking a crispness to a beer style with the addition of rice? Save time by skipping the cereal mash and use an alternative like flaked, malted, or extract rice.
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Save Your Hops for Post-Boil
Outside of bittering additions, adding hops during the boil is inefficient as many of the essential oils and positive attributes being sought are lost to heat. Instead, save those hops for whirlpooling or dry hopping.
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Brew Con London: Facing A Shining Future – Last Call
. . . on a crisp, London-gray, November day, more than 500 amateur brewers headed to a warehouse venue in Bethnal Green for the inaugural Brew Con London.
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IBUs: Modern Beers with Old Formulas – Advanced Brewing
While these approximations are reliable enough for classic hopping techniques and amounts, hopping has evolved to be more varied and aggressive.
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Yeast Pitching and Propagation: Techniques
If there’s one piece I can recommend for yeast propagation, it’d be an Erlenmeyer flask. An Erlenmeyer flask is easy to close from contamination and take accurate measures in.
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Burton Ale: Style Profile
Burton ale was the beer that originally put Burton on the map, beer-wise. It pre-dates IPA, and was a big export beer to the Baltic countries from about 1740 to 1822.
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Defining Yeast Slurries and Dealing With An Overcarbonated Keg: Mr Wizard
Q I just finished reading your reply to a question on re-using yeast. I’m about ready to get started doing so, most of the process is clear to me. One exception; what
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Brewing Session Beers: Tips From the Pros
Brewing and enjoying a quality session beer seems to be overshadowed these days by the big hop bombs and high ABV beers. So let’s go back to the fundamentals of what makes session beers so enjoyable and how to approach brewing this category of beer.
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Epic Brewing Company: Replicator
Dear Replicator, It’s been fun to watch the growth and maturing of a local brewery: Epic Brewing Co. One beer that they put out which really stands out to me is Utah
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Wort Chilling
Homebrewers need to chill there wort after the boil, but there is no correct way. Learn the pros and cons of various methods of wort chilling along with the different techniques to chill the wort down to yeast-pitching temperatures.
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Burton Ale – Draft BJCP Style Description
17A. British Strong Ale: Burton Ale Overall Impression: A rich, malty, sweet, and bitter dark ale of moderately strong alcohol. Fuller bodied and chewy with a balanced hoppy finish and complex malty
