November 2012

Article

Article

Homebrewery Design

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John Blichmann offers advice for setting up a homebrewery area that includes thought for practical brewing, storage, and maneuverability.

Article

Article

Vermont Pride: The Green Mountain Mashers

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Our most exciting event so far was last year when we brewed a wee heavy in tribute to Greg. We chose the wee heavy because Greg literally wrote the book on Scotch ales for the Classic Beer Styles series.

Project

Project

Wine Barrel Table: Give an old barrel a new life

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If you ever come across a discarded barrel . . . here is a great use for it. Get step by step instructions to build a table from a used wine barrel.

Article

Article

Crystallization: Forming the ice in your eisbock, baby

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To make a good eisbock (or any other kind of ice beer) it is helpful to have a good understanding of how ice crystals form, and to be able to effectively manage crystal formation within the beer.

Article

Article

Captured By Porches Brewing Co.

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Dear Replicator,My homebrewing partner recently brought me back a few bottles of local beers from Portland, Oregon that we can’t get in Colorado. One of the most interesting beers was a porter

Article

Article

Temperature Controllers

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One of the most important processes to control in your homebrewery is the temperature of your wort and beer. Here is a rundown on temperature controllers.

Article

Article

Electric Homebrew: Go gas free

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There are more than a few ways to brew a beer, and one of those ways is with an all-electric homebrewery. if you are considering moving away from propane, take some advice from two dedicated all-electric homebrewers.

Recipe

Recipe

Jamil’s American Barleywine

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The balance of bittering versus malt sweetness should always be toward the bitter, but expect the beer to become more and more balanced as the beer ages and the bittering drops out.

Article

Article

American Barleywine: Aged in the USA

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American barleywine is rich and strong. It has a big malt flavor and aggressive hopping, but it still has a balance between the malt character and hop character.

Recipe

Recipe

Old Cthulhiar (a.k.a. Very Old And Very Peculiar)

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(5 gallons/19 L, all-grain)OG = 1.078  FG = 1.017IBU = 41  SRM =  32  ABV = 7.8% Ingredients13 lbs. (5.9 kg) British pale ale malt8.0 oz. (0.23 kg) crystal malt (60 °L)2.0

Recipe

Recipe

Poe’s Boston Bitter

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“Fill with mingled cream and amber, I will drain that glass again. Such hilarious visions clamber through the chambers of my brain. Quaintest thoughts – queerest fancies, come to life and fade away: What care I how time advances? I am drinking ale today.”
– Edgar Allan Poe

Recipe

Recipe

Greg Noonan Memorial Wee Heavy

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(5 gallons/19 L, all-grain)OG = 1.083  FG = 1.019IBU = 29  SRM = 20  ABV = 8.3% Ingredients13.75 lbs. (6.2 kg) Maris Otter malt0.75 lbs. (0.34 kg) Carapils® malt0.25 lbs. (0.11) roast

Mr. Wizard

Mr. Wizard

Proper Racking Techniques

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Fortunately for homebrewers there are convenient ways to move beer around without ruining your homebrewed suds with the ill effects associated with oxygen. As you mention in your question, one handy method

Mr. Wizard

Mr. Wizard

Batch Sparge Temperature

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I remember when I first began homebrewing back in 1986 and almost immediately wanted to start brewing all-grain. At that time the information related to homebrewing was a little more difficult to

Mr. Wizard

Mr. Wizard

Wild Yeast Pitch Rates

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Pitching rates for wild yeast and bacteria are really all over the place. Brettanomyces species can be used in place of Saccharomyces species for the primary fermentation of wort into beer. Brettanomyces

Article

Article

Pitching Wild Yeast, Batch Sparging & Racking: Mr. Wizard

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Q Are pitching rates similar or different for “wild” type cultures (Lactobacillus, Brettanomyces, Pediococcus, etc.) to that of typical ale yeast? Scott Rylie Via Facebook A Pitching rates for wild yeast and

Recipe

Recipe

Captured by Porches Brewing Company: Punctured by Corpses Undead Porter clone

FREE

This porter has an unusually heavy body/mouthfeel from the use of a high percentage of unmalted grains, and a nose that accents hints of coffee and caramel. Chocolate dominates the flavor with just enough hops to prevent the finish from being too sweet.

Article

Article

Converting to Partial Mash

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The odds are pretty good that you could brew a partial-mash beer today with your equipment and recipes.

Article

Article

Using Homebrew Pumps

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Moving wort and brewing liquor around your brewhouse can be as easy as flicking a switch. See how adding a pump to your setup can save you hassle.