Date: May-June 2013
Mayflower Brewing Company: Replicator
Dear Replicator, I’m not a hop head and usually don’t go for IPAs but recently I had the opportunity to tour the Mayflower Brewery in Plymouth, Massachusetts while traveling on business and
Fermentation Temperature Control
As you learn to homebrew, you will hear over and over again that you will need to maintain control over the temperature of your fermentation to maintain some control over the profile
Bob’s Your Uncle
A southern English-styled brown ale recipe
Great Scot!
Traditional Scottish breweries originally drew water from underground sources. Although some no longer have private wells, soft water remains the ideal base for a malty Scotch ale.
Jacketed Mash Mixer
I believe a gentle mixing process helps loosen starch particles from grains making them more available to hydrolyzing enzyme action. In spite of clear evidence from commercial practice where mash mixers are
Rye Saison
A Rye Saison recipe by Steve Fletty,from St. Paul, Minnesota
Mayflower Brewing Company: Mayflower IPA clone
Mayflower describes this beer as balancing a, “powerful hop profile with full malt flavor to create a smooth brew with well-rounded bitterness.”
All Bark, No Bite
Five years ago Oscar Youd decided, with the help of his family, to study how yeast eats sugar to create carbonation. Oscar was in kindergarten at the time, and the project was
Adjusting for Filtering
Gravity settling good, filtration bad,” was my conviction for a long while. I joined England’s Campaign for Real Ale (CAMRA) in its early days and am still a member, even though I
Stein Beer
Brewing on the homestead is just like living on the homestead: You grow your own, you make your own (when possible), you try to avoid buying stuff, you learn the conventional methods
Malt Madness
I’m always amazed by the fact that nature provided us with such a perfect ingredient to brew beer with. In their raw form, brewing grains are like a small safe needing just
Beer Starts Here: Base Malts
Like any structure, beer must have a foundation, which is what we call “base malt.” With malt extract the choice of base malt has been made for you, but in the case
