May-June 2020
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Help Wanted: Yeast Wrangler. Repitching is a skill all brewers should know
Repitching yeast is a technique that many brewers perform. Get some concise principles to make sure you’re making the best use of any freshly harvested yeast.
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Marketing and Branding: Understanding the core components
Branding your brewery is a task that may not be taken seriously by many. Brewery-owner Cameron Johnson takes a journey through some of the key concepts to creating your brand.
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2020 Homebrew Father’s Day Gift Guide
Reminder time . . . Sunday, June 21st is Father’s Day. What better way to honor your favorite man, father, husband, partner, or friend than with one of these fine homebrewing products. Nothing says “I Love You” to a homebrewer quite like a gift of a fine new piece of equipment or beer-related goodie. And if you are the dad looking for homebrew gifts, try leaving
these pages open with a big circle around the items you want. Don’t leave them guessing — unless you want another World’s Best Dad coffee mug.
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Ferment it All! Attack of the Juicy Juice boxes
Juice boxes, but never drank them? One man decided to ferment it all!
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Cutting Calories, Not Flavor
“Light” or “low-calorie” beers make up a huge segment of beer sales for macrobreweries, which leads some to believe a beer needs to be bland in flavor in order to be low in calories. However, there are techniques and ingredients that can be used to cut calories in any beer style for those who want to enjoy a tasty homebrew while also watching their calorie-intake.
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Biotransformation
The word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.
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The Evolution of IPA
Dramatic shifts in the IPA style is nothing new, even though they are happening more frequently as of late. Review where this style came from, where it is today, and the stops along the way, while also getting advice on brewing a modern IPA. But don’t get too comfortable, this style likely won’t stop evolving any time soon.
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Unmalted Adjuncts: It’s okay to flake out sometimes
There is a lot of negativity surrounding certain unmalted cereal grains. Many folks think they will cheapen a beer. Denny and Drew are here to set the record straight on this matter.
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Belgian Dark Strong Ale: A quad by any other name
For those that love big, bold Trappist-style beers, the Belgian dark strong ale is the pinnacle. Learn some of the secrets to crafting a version of this style that would make a monk sing.
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Gose: A Modern Take on an Ancient Style
“Gose” is a German word and is pronounced “GO-zah.” The beer is named after the river Gose that runs through the town of Goslar where the beer originated. Gose was first brewed
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Always Question Your Instruments, Brewing Water Tweaks and Fermentation Questions
Brewers put a lot of faith in their instruments . . . but are they testing them? The Wiz answers several questions on this. He also covers adjusting alkalinity in reverse osmosis water.
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Root Down Brewing Co.
So how you gonna kick it? The Replicator goes “old-school” with a gold medal-winning IPA from Root Down Brewing Co. They kick it from the root when they break it on down.
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Dry Hop Like A Pro
If dry hopping is still new on your radar, get some pointers on doing it right.
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Brewing NEIPA – Tips from the Pros
The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class
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The Impact of Fermentation on Aroma
In the “Mail” of the December 2019 issue of BYO, the question was asked “Does fermentation really strip hop volatiles?” This question piqued my interest as a homebrewer and analytical chemist. The
