Date: May 1999
American Amber II
Digital and Plus Members OnlyHere is a nice, subtle version of an American Amber Ale that is good to pair with foods.
American Amber I
FREEThis version of American Amber Ale is moderately hopped and balanced by a moderately high gravity.
Substituting honey for sugar
Digital and Plus Members OnlyCane 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 solutions. When substituting brewing ingredients in recipes it is much easier to base your conversion on weight, not on volumetric measurements such as
What is “whirlpooling” your beer
FREEWhirlpooling 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
Successful Mash Conversion: Tips from the Pros
FREEBrewer: 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,
Braggot
Digital and Plus Members OnlyGolden colored, full-bodied, smooth, and rich. An ale to be aged well, saved for special occasions, and even then to be savored slowly.
Controlling Diacetyl
FREEGet rid of that buttery off-flavor. A look at hyow diacetyl works and what you can do to keep it under control.
Invasion of the Body Killers
Digital and Plus Members OnlyThe 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 a shrug, “Not bad. A little roasty for a mild ale.” Hmm. Problem is, this recipe was for an imperial stout. Your friend’s
Just Fine!
Digital and Plus Members OnlyIf you have a batch of beer that just won’t clear, all is not lost. Use one of these fining agents.
Homebrewing with the Pros
Digital and Plus Members OnlyWhen 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 five burners are lit, depending on the likelihood of asphyxiation. Ingredients are gathered and, of course, beer is consumed. Cole is head brewer
Wort’s Up! Hawaii Homebrewers
Digital and Plus Members OnlyHawaii 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 name evokes images of swaying palms, hula skirts, red sunsets and a warm ocean breeze: Homebrewers on Pacific Shores. Cindy Goldstein, who has
The Elusive Quality of Wine Terrior
Digital and Plus Members OnlyYou’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 term cooked up by Wine Snobs Inc. to stymie would-be winemakers in their pursuit of a greater, Zen-like relationship with the fruit of