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March-April 2021

Mr. Wizard

Mr. Wizard

Measuring Mash pH

FREE

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

Project

Keg Level Sensor: A new way to measure beer volume

FREE

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

Article

How Important is Kettle pH?

FREE

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

Article

Tapping Into Maple Beers

FREE

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

Recipe

Maple Imperial Stout

FREE

A high-gravity stout with a blast of maple.

Recipe

Recipe

Maple Amber Lager

FREE

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

Article

Inside a State-of-the-Art Homebrewery

FREE

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

Article

From Juicy to Crazy Hazy

FREE

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

Recipe

Star Gazer Hazy Double IPA

FREE

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

Article

Brewing Priorities for Beginners

FREE

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
Shaker pint of american pale ale with a large foam head

Recipe

Beginner’s Luck Pale Ale

FREE

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

Article

A Friendship Mushrooms: Brewing brothers from different mothers

FREE

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

Article

Cold-Side Considerations: It’s lurking out there . . . oxidation

FREE

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

Article

Flavoring Beer: Get the most from additions

FREE

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

Recipe

Gordon Strong’s Witbier

FREE

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

Article

Witbier: A hazy shade of summer

FREE

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

Mr. Wizard

Cask Ale Beer In A Bag

FREE

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

Mr. Wizard

Wort Aeration Temperature For Kveik Yeast

FREE

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

Article

Measuring Mash pH, Wort Aeration, and Beer In A Bag

FREE

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

Article

Stone Brewing Co.

FREE

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

Recipe

Stone Brewing Co.’s Pataskala Red X IPA clone

FREE

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

Article

The Noble Hops of Germany

FREE

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

Article

The Importance of Safety

FREE

Nobody expects to get injured while brewing, but accidents happen. Learn how to reduce potential for injuries with these seven tips.