March-April 2021
Mr. Wizard
Measuring Mash pH
Questions about pH and its relationship to brewing are very deep. So deep in fact, that the pH scale was developed and introduced to the world in 1909 by Søren Peter Lauritz
Project
Keg Level Sensor: A new way to measure beer volume
While there are several ways a homebrewer can measure the level of beer left in a Corny keg, most of them have shortcomings. Here is an inventive new way to digitally keep track of keg levels with minimal fear of sensor failure.
Article
How Important is Kettle pH?
Mash pH gets most of the attention when it comes to pH measurement, but there are ideal pH levels at every step of the brewing process and they may get out of
Article
Tapping Into Maple Beers
Some flavor pairings are so obviously complementary; it’s perhaps inevitable that they become trends. The perfect maple beer has long been a dream of many a brewer, and it’s clear that brewers
Recipe
Maple Imperial Stout
A high-gravity stout with a blast of maple.
Recipe
Maple Amber Lager
Maple Amber Lager (5 gallons/19 L, all-grain)OG = 1.044* FG = 1.008IBU = 23 SRM = 17 ABV = 5.8%* Prior to maple syrup addition Ingredients6 lbs. (2.7 kg) Pilsner malt1.5 lbs.
Article
Inside a State-of-the-Art Homebrewery
My journey into homebrewing started like the majority of us; walking into my local homebrew supply shop and declaring, “I want to brew! What do I do?” I started small with extract
Article
From Juicy to Crazy Hazy
Juicy. Hazy. These style descriptors have become so commonplace in the craft beer world over the past two decades that everyone can picture the beer in their mind upon a single word.
Recipe
Star Gazer Hazy Double IPA
Star Gazer Hazy Double IPA (5 gallons/19 L, all-grain)OG = 1.064 FG = 1.012IBU = 35 SRM = 4 ABV = 7% This hazy double IPA was formulated to showcase the minty and
Article
Brewing Priorities for Beginners
Beer is easy to make. People brewed beer for thousands of years without the benefit of computers, digital wireless hydrometers, or PID controllers — or, for that matter, even basic thermometers and
Recipe
Beginner’s Luck Pale Ale
Beginner’s Luck Pale Ale (5 gallons/19 L, all-grain)OG = 1.054 FG = 1.012IBU = 32 SRM = 10 ABV = 5.5% Ingredients10 lbs. (4.5 kg) pale 2-row malt1 lb. (0.45 kg) crystal malt
Article
A Friendship Mushrooms: Brewing brothers from different mothers
One of the great things about modern technology is our ability to connect with like-minded individuals no matter where they live. Two homebrewers thousands of miles apart connected over their interest for brewing with candy cap mushrooms.
Article
Cold-Side Considerations: It’s lurking out there . . . oxidation
Oxidation and the effects of staling on beer is one of the great frustrations of brewers. John Palmer lays out the root causes and things we can do at different stages of production to minimize this problem.
Article
Flavoring Beer: Get the most from additions
Adding fruit, spices, or other flavorings to beer is commonplace for homebrewers and craft brewers alike, but there are many ways to go about extracting the flavor.
Recipe
Gordon Strong’s Witbier
The beer should ferment dry but not seem bitter because of the low IBUs. This should increase drinkability, as long as it is carbonated well. The spices shouldn’t be heavy, but if you find yourself wanting more, you can always make a quick “tea” of the parts you want to increase and blend it in post-fermentation.
Article
Witbier: A hazy shade of summer
Adding fruit, spices, or other flavorings to beer is commonplace for homebrewers and craft brewers alike, but there are many ways to go about extracting the flavor.
Mr. Wizard
Cask Ale Beer In A Bag
The bag-in-box method has never really been common among homebrewers, but is a technique used by many pubs around the world. The reason your beer is not carbonating is that a rigid
Mr. Wizard
Wort Aeration Temperature For Kveik Yeast
Several years ago, I was on a panel discussion at an annual MBAA (Master Brewers Association of the Americas) meeting held in Chicago. A question related to general suggestions about “stuff” was
Article
Measuring Mash pH, Wort Aeration, and Beer In A Bag
All-grain brewers know it takes a few minutes of mixing to get the mash temperature to stabilize. But how about mash pH? The Wizard also offers advice on wort aeration temperature and cask ale-style beer in a bag.
Article
Stone Brewing Co.
When one of the icons of the craft beer movement was called upon by his hometown to help with a fundraiser, he and the brewery he helped found stepped up with an iconic beer.
Recipe
Stone Brewing Co.’s Pataskala Red X IPA clone
The key to replicating a beer of this nature is to use the freshest hops possible and, as always with hop-forward beers, minimizing oxygen uptake during dry-hopping, transferring, and packaging processes.
Article
The Noble Hops of Germany
Brewers and suppliers will often talk about the “noble hops,” but many folks are not familiar with them. Get some of the details about what makes them noble.
Article
The Importance of Safety
Nobody expects to get injured while brewing, but accidents happen. Learn how to reduce potential for injuries with these seven tips.
