Date: May-June 2008

12 result(s).

Speedway Brewing Co.’s Speedy Kiwi 5.6 ESB clone

Digital and Plus Members Only

Speedway Brewing closed its doors in 2010, but we do still have the recipe for their Speedy Kiwi ESB. While it is based on the English style, it comes with its own American twist.


Old School Dunkel

FREE

Jamil Zainasheff provides readers with a classic recipe for German dunkel. Sometimes less is more in recipe development.


Blow off the kräusen?

Digital and Plus Members Only

  This is a classic question about brewing technique. Allow me to give a little background on the technique of fermenter skimming used by some traditional brewers using open fermentation tanks. Traditional, manual skimming involves using an archaic tool resembling a giant spatula with holes. The yeast skimmer is used to remove the top brown


Bottle Colors

Digital and Plus Members Only

  Thanks for the great comment with respect to my answer about hops and skunkiness, Jake. I have spent several hours reading and have gained a new appreciation for glass and the intricacies of light filtration. You are indeed right that visible light causes beer to go skunky. I am also correct that UV light


Build a Hop Drying Oast

Digital and Plus Members Only

Sure, you could dry your homegrown hops on an old screen, but wouldn’t you rather build your own oast?


Understanding the Science behind Beer Foam

Digital and Plus Members Only

Beer foam: It’s more than just a layer at the top of your glass, it’s a complex matrix of air and chemistry that is highly dependent upon the brewing process. Explore the science of the suds with John Palmer.


Processing Homegrown Hops

Digital and Plus Members Only

There’s more to growing your own hops than picking the cones from the bines. Get some advice for harvesting, drying and storing your homegrown harvest.


Munich Dunkel

Digital and Plus Members Only

Let’s get old school and go back to a time when people used pencil and paper, rotary phones and brewed Munich dunkel.


Evaluating Hops: Tips from the Pros

Digital and Plus Members Only

Larry Sidor (Deschutes), Mitch Steele (Stone) and Dr. Val Peacock (Anheuser-Busch) all agree that the best way to evaluate hops isn’t scientific — the nose knows.


Increasing Your Extract Efficiency

Digital and Plus Members Only

Are you getting all you can get out of your malt? With malt prices on the rise, you may be wondering about this. Discover ways to get a better yield without sacrificing wort quality or expanding a brewday.


Olive Oil Aeration

Digital and Plus Members Only

Olive oil and beer: Two great things that go great together? A new technique that’s gaining respect among professional brewers may pave the way to preventing oxidation down the road.


Making Malt Extract

FREE

Malt extract is in everything from pretzels to breakfast cereals to, well, beer. But how is it made, and where did it come from? Learn about its history and creation and what it means for your brewing.


12 result(s) found.