Date: November 2018

25 result(s).

Fermentations Apart: Selecting different yeast for different jobs

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Brewers often add adjuncts right into the main batch of beer before or during fermentation with the hopes that the characteristics of the beer will play nicely with the additive. But Michael Tonsmeire explains that fermenting the two separately may sometimes be your best approach.


Tonsmeire’s Acorn Oud Bruin

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I brewed a beer with compatible flavors for the acorns: A rye sour somewhere between English old ale and Flemish oud bruin.


Adjusting Body and Gravity

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Things don’t always go as planned when brewing beer. Make sure you’re ready for those days when things go awry. Learn the basic remedial steps that brewers have in their arsenal to combat an “off-day.”


Munich Dunkel: The original brown lager of Bavaria

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Munich dunkel captures historical Bavarian brewing in a glass: Munich malt, decoction mashing, and clean, smooth lager character.


Gordon Strong’s Munich Dunkel

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This recipe is somewhat of a compromise in mash techniques. Traditionally, this is a decocted style, but we’re going to use a step mash and a little extra character malt instead. If you want to use a decoction, I’ll describe that as well.


Stainless Steel Care: Tips From the Pros

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Stainless steel may cost more than aluminum, but there are many reasons why it is used in both commercial breweries and homebreweries. If you’re investing in stainless, it means you should make sure you are treating it correctly. Learn from two professionals who know what it takes to properly care for stainless steel equipment.


SingleSpeed Brewing Co.’s Coconut Migration clone

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Coconut DIPA? Yes, please. The Replicator travels to Iowa to try to uncover the secrets behind SingleSpeed Brewing’s Coconut Migration.


SingleSpeed Brewing Company

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Dear Replicator, Last month, my family and I went on our yearly get together with two of my old high school classmates and their families — usually somewhere with fun things for


Charging Up Alkalinity, All-in with Allspice, and Enzyme Dynamics

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Water chemistry is a complex beast for all-grain brewers. The Wizard takes a spin through one reader’s question about their well water run through a water softener. Also learn about using allspice in beer and the concept of “reverse” step mashing.


Troubleshooting The “Reverse Step-Mash”

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The old alpha and beta amylase temperature conundrum! It does indeed seem that the temperature optima for these two enzymes is reversed for the purpose of mashing. Beta amylase produces maltose by


Using Allspice

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One of the easiest ways to work a spice into beer recipes is to consider how the spice is used in cooking and then create a beer that mimics the food concept.


Using Softened Water?

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Oh boy, this topic is one of the more confusing ones in all of brewing and I will do my best to keep this answer clear. Toward this goal, I am using


25 result(s) found.