May 1999
Recipe
American Amber II
Here is a nice, subtle version of an American Amber Ale that is good to pair with foods.
Recipe
American Amber I
This version of American Amber Ale is moderately hopped and balanced by a moderately high gravity.
Mr. Wizard
Substituting honey for sugar
Cane sugar is well known to give beer a cidery or winey flavor. If you want to get rid of this flavor, using honey in place of sugar is one of several
Mr. Wizard
What is “whirlpooling” your beer
Whirlpooling is a common method used in commercial breweries to separate hop pellets and trub from wort after the wort boil. Essentially the wort is pumped into the whirlpool vessel at rapid
Article
Successful Mash Conversion: Tips from the Pros
Brewer: Artie Tafoya Brewery: Appalachian Brewing Co., Harrisburg, Pa. Years of experience: 10 years professional, five years homebrewing House Beers: Water Gap Wheat, Purist Pale Ale, Jolly Scot Scottish Ale, Susquehanna Stout,
Recipe
Braggot
Golden colored, full-bodied, smooth, and rich. An ale to be aged well, saved for special occasions, and even then to be savored slowly.
Article
Controlling Diacetyl
Get rid of that buttery off-flavor. A look at hyow diacetyl works and what you can do to keep it under control.
Article
Invasion of the Body Killers
The moment of truth has arrived. You hand your best buddy and toughest critic a pint of your latest brew. He raises the glass to his lips and sips. And says with
Article
Just Fine!
If you have a batch of beer that just won’t clear, all is not lost. Use one of these fining agents.
Article
Homebrewing with the Pros
When Matt Cole homebrews, it’s no small production. A 20- or 30-gallon batch means that five or six carboys must be sanitized, along with six pots and all the utensils. Three to
Article
Wort’s Up! Hawaii Homebrewers
Hawaii is the perfect place to hang loose with a homebrew. And the members of HOPS, the homebrew club on the island of Oahu, know how to do it right. Its full
Article
The Elusive Quality of Wine Terrior
You’ve probably heard it bandied around in boardrooms, seen it in the pages of pretentious periodicals, and even read about it on your favorite winemaking Web site. No, it’s not just another
