May-June 2019
Article
Brewing Award-Winning Irish Red Ales
Irish red ale is a rather simplistic style to brew. It often only has one hop addition for the sake of bitterness, it doesn’t require any unique ingredients or brewing methods, and
Article
Setting Up a Homebrew Laboratory
Everyone has their own reasons for homebrewing. Some do it for the creativity, others to be able to drink something they can’t find in a store. Some enjoy making things themselves, or
Article
Experiment with Yeast
In the beginning, fermentation was a mystery. We now know that the conversion of fermentable carbohydrates into ethanol and carbon dioxide is accomplished by Saccharomyces cerevisiae (or Saccharomyces pastorianus if we’re talking
Article
The Little Things: What Separates the Best from the Rest
What’s your secret?” It’s a question we get asked all the time and even more often since winning the National Homebrew Competition’s Ninkasi Award in 2017. But even before that, when we
Article
Beer Cocktails
Whether you find the idea of a beer cocktail exciting and brilliant, or if you haven’t quite jumped on the bandwagon yet, there is no denying that beer cocktails are gaining steam.
Recipe
Gluten-Free Pale Ale
Gluten-Free Pale Ale (5.5 gallons/21 L, all-grain)OG = 1.058 FG = 1.012 IBU = 36 SRM = 7 ABV = 6% This is a recipe I have brewed many times in many
Recipe
Gluten-Free Red IPA
Gluten-Free Red IPA (5.5 gallons/21 L, all-grain)OG = 1.057 FG = 1.014 IBU = 85 SRM = 9 ABV = 5.8% Looking for something amber, caramelly, and hopped up? Another fun recipe
Recipe
Not your average Kilkenny Stout
Not your average Kilkenny Stout (5.5 gallons/21 L, all-grain) OG = 1.064 FG = 1.025IBU = 23 SRM = 40 ABV = 5.1% This recipe is near and dear to my heart
Article
Hold the Gluten
There is more to brewing gluten-free beer than substituting the gluten-containing grains with ones that don’t contain gluten. Explore the gluten-free brewing techniques and three recipes that can be enjoyed by anyone.
Article
The Hardest Styles to Brew
We at Brew Your Own recently posed a question to the readership on social media asking what styles they find hardest to brew, and why. The answers, as you’ll see, varied from
Article
Enraptured in the Rye: A team effort to fill a rye whiskey barrel
Follow the story of a group of homebrewers (and a professional brewer) as they take a used rye whiskey barrel and make a concerted effort to fill and then empty its contents.
Article
The Draft Combine: Deep clean your draft system
Serving your beer on draft can be one of the greatest joys of homebrewing . . . or the most frustrating. Learn some of the keys to keeping your draft system balanced and clean to assure a happy pour every time.
Recipe
Magnum/Chinook Blonde Ale
(5 gallons/19 L, all-grain)OG = 1.047 FG = 1.010IBU = 33 SRM = 4 ABV = 4.8% This recipe accompanies an experimental brew that Drew Beechum and Denny Conn introduce in their
Article
A Bitter Challenge: Simple thoughts about hopping
BYO’s newest columnists Denny Conn and Drew Beechum discuss whether overall character of the finished beer changes by substituting the bittering hop variety. Join their bitter challenge.
Recipe
Gordon Strong’s California Common
California Common (5 gallons/19 L, all-grain)OG = 1.050 FG = 1.013IBU = 35 SRM = 11 ABV = 5% Ingredients7.7 lbs. (3.5 kg) North American pale ale malt1.25 lbs. (567 g) Vienna
Article
California Common Beer: Nothing to get steamed up about
One of few beer styles that can call America its home is the California common. Gordon Strong traces the history, outlines the profile, and discusses the keys to nailing this style.
Mr. Wizard
Hop Creep Revisited
I rarely answer similar questions in a single column, but this question pairs well with Greg Hutchinson’s question in this issue about over-carbonation and is a good follow-up to my “Hop Creep
Mr. Wizard
Bottle-Condition Like A Champ
I am not sure how Affligem goes about bottling their beers, but your question generally applies to bottle-conditioned beers, especially those that have very little yeast sediment in the bottle. There are
Mr. Wizard
Over-carbonation issues
This general phenomenon is loosely referred to as gushing and has numerous causes in beer. Typically there is a primary culprit in a case of gushing, but it is not unusual for
Article
Bottle-Condition Like A Champ, Over-Carbonation Issues and Hop Creep
Mr. Wizard troubleshoots three reader questions on bottle conditioning, from minimizing the sediment at the bottom of the bottle, to preventing over-carbonation.
Article
Fermenter Addition Basics
. . . luckily for us, alcohol is lethally toxic to the vast majority of microorganisms found in our world.
Project
Industrial-style Pedestal Tower: Building a tap tower with black pipe
Learn how to build a pedestal tower utilizing large-diameter black pipe to give your taps a solid pouring platform.
Article
Vetting Your Brew: Starting a quality control program
Starting a quality control program may seem daunting for a nanobrewery, but expert Amy Todd gives brewers ideas about how to implement such a program and how to expand one as the brewery matures.
Article
Quality Control Worksheet
Amy Todd from Zymology Labs based in Burlington, Vermont was kind enough to share her Planning & Starting Up a Quality Control Program for breweries large and small, with Brew Your Own
Recipe
Neshaminy Creek Brewing Company’s Croydon is Burning clone
(5 gallons/19 L, all-grain) OG = 1.063 FG = 1.016IBU = 21 SRM = 16 ABV = 6% Ingredients11 lbs. (5 kg) rauch malt0.75 lb. (0.34 kg) light Munich malt0.75 lb. (0.34
Article
Neshaminy Creek Brewing Co.
A well-executed Bamberg-style rauchbier has amazing character and complexity. Learn about the details of a multiple-award winning rauchbier brewed in Pennsylvania.
Recipe
It’s My Barrel, and I’ll Rye If I Want To
It’s My Barrel, and I’ll Rye If I Want To (5 gallons/19 L, all-grain)OG = 1.064 FG = 1.016IBU = 29 SRM = 27 ABV = 6.4% Ingredients:3.25 lbs. (1.5 kg) Maris
