Date: May-June 2013

17 result(s).

Mayflower Brewing Company: Replicator

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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 tasted their IPA. It was the best IPA I have ever tasted. I recently began to brew my own beer and would love

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Fermentation Temperature Control

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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 of your finished beer. This is because yeast behaves differently when it ferments at warmer or cooler temperatures. There are easy ways to

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Bob’s Your Uncle

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A southern English-styled brown ale recipe

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Great Scot!

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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.

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Jacketed Mash Mixer

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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 used, there are certain problems I have found frequently associated in homebrewing literature with a stirred mash. Most often these problems relate to

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Rye Saison

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A Rye Saison recipe by Steve Fletty,from St. Paul, Minnesota

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Mayflower Brewing Company: Mayflower IPA clone

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Mayflower describes this beer as balancing a, “powerful hop profile with full malt flavor to create a smooth brew with well-rounded bitterness.”

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All Bark, No Bite

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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 for his school science fair in Los Angeles. Oscar’s dad, Tim had experience making root beer as a kid with his grandfather, so

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Adjusting for Filtering

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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 no longer subscribe to its doctrinaire approach. For CAMRA considers that filtered beer is not “real ale,” because it says that real ale

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Stein Beer

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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 and then adapt them to suit your own conventions. I heard about a brewery in Germany that, once upon a time, acquired a

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Malt Madness

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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 the right combination for access to all the wonderful things they bring to the brewing table. Once in the hands of a capable

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Beer Starts Here: Base Malts

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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 of a partial mash/extract beer, or one from all-grain you have to choose it yourself. But before we get ahead of ourselves, what

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17 result(s) found.