Date: May-June 2013
Mayflower Brewing Company: Replicator
Digital and Plus Members OnlyDear 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
Fermentation Temperature Control
Digital and Plus Members OnlyAs 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
Bob’s Your Uncle
Digital and Plus Members OnlyA southern English-styled brown ale recipe
Great Scot!
Digital and Plus Members OnlyTraditional 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
Digital and Plus Members OnlyI 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
Rye Saison
Digital and Plus Members OnlyA Rye Saison recipe by Steve Fletty,from St. Paul, Minnesota
Mayflower Brewing Company: Mayflower IPA clone
Digital and Plus Members OnlyMayflower 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
Digital and Plus Members OnlyFive 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
Adjusting for Filtering
Digital and Plus Members OnlyGravity 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
Stein Beer
Digital and Plus Members OnlyBrewing 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
Malt Madness
Digital and Plus Members OnlyI’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
Beer Starts Here: Base Malts
Digital and Plus Members OnlyLike 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