May-June 2016
Article
Feeling the Craftfluenza?
Visiting the grocery cooler used to be so easy. Reach in and grab a six pack of Long Trail and be off, glad to have my hands on some tasty fresh ale
Article
Selecting Yeast for Beginners
As the saying goes, “brewers make wort, yeast make beer.” So, it is important — whether developing a new recipe or ordering a kit already assembled by a retailer — to put
Recipe
Brasserie Saint James: The Wit Album
This Reno, Nevada brewery’s witbier is a cloudy pale yellow and features spicy, fruity, citrus aromas.
Article
Candi Sugars & Syrups
Malt contributes most of the Maillard reaction products in beer, but in this column we take a look at the other ingredients affected by the Maillard reaction. Plus: Make your own Belgian candi syrup.
Article
Fining Homebrew
“Finings” is brewer speak for flocculants that are used in brewing to clarify suspensions of solids in a liquid, such as trub in wort and yeast in beer. Such solids remain suspended
Article
Cultivate Your Own House Yeast
For thousands of years yeast have been used to make bread, wine, and beer. In fact, modern day archaeologists have found ceramic pots in the tombs of Egyptian pharaohs containing dried yeast
Article
Brew In A Bag Mash Efficiency
New and experienced all-grain brewers moving to Brew-In-A-Bag (BIAB) techniques often have concerns about how it will affect their mash. BIAB traditionally uses a full volume mash, which means the ratio of
Article
Small Batch BIAB Experimenting
Some homebrewers love to brew a recipe until it’s perfected, making it their go-to batch. Others never brew the same thing twice. I write a lot of recipes, some of which can
Article
Brew In A Bag Best Practices
You’ve heard by now that Brew-In-A-Bag (BIAB) is an easy way to start all-grain brewing — and it’s true! But that doesn’t mean, however, that it doesn’t require some attention to detail.
Article
10 Newer Hop Varieties & Recipes
Check out ten newer hop varieties that are now available to homebrewers. Plus, try brewing four hoppy homebrew recipes with the newer releases. You may have noticed some new hop names on
Article
Belgian Single
by the numbers OG: 1.044-1.054 FG:1.004-1.010 SRM:3-5 IBU:25-45 ABV:4.8-6.0% Trappist monasteries are rightfully known for their excellent beers. Brewed with devotion and service in mind, these beers are used to generate money
Article
Sparge Water & Yeast Viability: Mr. Wizard
Q So much fuss has been made about mashing in grains with the correct ratio of water to grains for the initial mash. So if I’m doing a batch sparge, can I
Article
New Hop Evaluation: Tips from the Pros
It’s no longer a surprise to read a label of a new commercial beer release and find a hop variety you’ve never heard of before. Hop breeders are coming out with new
Article
Brasserie Saint James’ The Wit Album: Replicator
Dear Replicator, We recently took some family and friends to the Brasserie Saint James in Reno, Nevada. Along with some fantastic food, we enjoyed a great lineup of Belgian-style beers. We tried a great saison and a golden strong
Recipe
Hard Ginger Beer
Hard Ginger Beer (5 gallons/19 L)OG = 1.038 FG = 0.995 ABV = 5.5% Kit Harrington of Root Sellers’ advises, “Start with the freshest ingredients possible, they really show when you make
Recipe
Hard Root Beer
Hard Root Beer (5 gallons/19 L)OG = 1.038 FG = 0.995 ABV = 5.5% Kit Harrington of Root Sellers’ advises, “Sodium bicarbonate (baking soda), is great for knocking the acidity down and
Article
Hard Root & Ginger Beers
Find out how to make hard root beer and hard ginger beer at home.
Project
DIY Bottle Cap Designs
Want to make your bottle stand out? Add a design to the cap using this acrylic transfer method.
