Date: November 2015

30 result(s).

A Homebrewing Community

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Homebrew clubs may not be what you expect — they are all about community and camaraderie, and, sure, talking and tasting beer too.


Nitrogen and Stout Faucets

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Is there a more mesmerizing sight than beer cascading through the rising bubbles of a nitrogen pour? Understand the science behind nitrogen beers and stout faucets.

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Calculating Brewhouse Efficiency

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It’s important to understand and account for your own brewhouse efficiency when using other people’s homebrew recipes. Terry Foster explains how to calculate it.

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Brett Beer – American Wild Ale

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Brett beer is one of the three styles in the new American wild ale category of the 2015 Beer Judge Certification Program style guide and is wide open to interpretation.

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Sebastian God Damn

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A 100% Brett fermented beer recipe from Michael Tonsmieire. Brett beer is one of the three styles in the new American wild ale category of the 2015 Beer Judge Certification Program style guide and is wide open to interpretation.

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Make Your Own Cheese At Home: Tips From the Pros

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If you can brew beer at home, then you can make cheese. Get advice from three cheesemakers on how to get started.

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Performing Diacetyl Rests and Scaling Up Recipes: Mr. Wizard

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Q I’ve seen the importance of diacetyl rests mentioned dozens of times. the description always states to increase fermentation temperatures to the 65–68 °F (18–20 °C) range for 24–48 hours or so. However, there is never a discussion of how quickly to raise the temperature. If I have a lager at 50 °F(10 °C), do

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Milwaukee Brewing Co.’s Louie’s Demise Ale: Replicator

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Dear Replicator, My neighbor and brewing buddy, David Toomes, was visiting relatives in Wauwatosa, Wisconsin a couple of months ago. He texted me to say he had found a beer he just raved about. I told him to bring back a six pack and we would see if we could brew it. That beer was

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Milwaukee Brewing Co.’s Louie’s Demise Ale clone

FREE

A traditional German altbier. Owner Jim McCabe’s goal was to have a malt-forward, but well-balanced beer with complex flavors. The blend of Munich, honey, and caramel malts accomplishes this nicely and add earthy and caramel notes.


Hop Stands

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Learn the basics of post-boil hopping additions, a technique many brewers will call either a hop stand or whirlpool hopping.


Grumpy Troll Brew Pub: Belgian IPA clone

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This is a big bear that rings up close to 10% ABV. Belgian characteristics from the yeast blend well with aromatic Pacific Northwest hops for a complex, yet satisfyingly drinkable brew.

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Iron Hill Brewery: Bridge Street Bock clone

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This beer won a bronze medal at the 2014 World Beer Cup. Brewer Tim Stumpf notes that he likes to add a sprinkle of calcium chloride to promote round, smooth maltiness in this beer.

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30 result(s) found.