Date: May-June 2008
Speedway Brewing Co.’s Speedy Kiwi 5.6 ESB clone
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
Jamil Zainasheff provides readers with a classic recipe for German dunkel. Sometimes less is more in recipe development.
Blow off the kräusen?
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,
Bottle Colors
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
Build a Hop Drying Oast
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
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
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
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
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
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
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
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.
