Every homebrewer is faced with equipment choices, whether they make it themselves or buy it from a shop. That decision usually involves determining the best combination of cost, performance and anticipated maintenance
Brutus Ten is a 10-gallon (38-L), single-tier brewery situated on a stainless steel frame. The temperature of the hot liquor tank and mash tun are maintained automatically by two temperature controllers. If you know how to weld and have some basic electrical skills, you can build it yourself with these detailed plans.
This opens with a deep caramel apple character with notes of plums and sultanas. The tart fruity finish has hints of raisins and a spiciness lent by the rustic hops. One of the best examples of an old ale on the market.
A hopped-up American amber ale, Jamil Zainasheff provides the recipe for those who may want a bit more hop character in their American amber.
According to Red Lodge’s website “Glacier Ale is modeled after the German altbier. It is deep amber-brown in color and has a caramel malt flavor balanced with moderate hop bitterness. Silver medal winner-2010 North American Beer Awards. Gold medal winner – 2007 North American Beer Awards.”
A session-style English brown porter that despite its low gravity has deep flavors of dark chocolate, blackcurrant and tawny port. One of the very best brown porters of which most people have never heard of.
Dark caramelized fruit, bready malt, and treacle fill out the flavors of this beer. The finish dries out just enough to highlight the deep malt character. A unique take on the Scottish 80/- style that may even be better with a touch of smoky Scotch whiskey added to it.
Creamy and malty with notes of dark caramel, chocolate, light molasses and ripe plums. An American stout that truly typifies citrusy hops and black malt.
One of Dogfish Head Craft Brewery’s collaboration beers with molecular archaeologist Dr. Patrick McGovern. According to Dogfish Head’s website, “In keeping with historic evidence, Dogfish brewers use orange blossom honey, muscat grape juice, barley malt and hawthorn fruit. The wort is fermented for about a month with sake yeast until the beer is ready for packaging.”
Before answering this question about malt extract storage I want to remind our readers that there are no safety issues concerning the storage of wort that has been properly canned in