Date: October 1999

9 result(s).

Reduce tannins during the steep

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The two most influential factors affecting the extraction of tannins from malt into wort are pH and temperature. All-grain brewers are very careful not to allow wort pH to reach more than about pH 6 during sparging because tannin extraction increases with pH. In all-grain brewing wort pH typically rises during the last stages of


Taking Control of Malolactic Fermentation with your Wine

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Most wine, under the right conditions, naturally goes through the chain of reactions called malolactic fermentation. Today, many home and commercial winemakers employ malolactic fermentation, though they also can prevent it if they choose. What Is ML? A malolactic (ML for short) fermentation is so called because it involves a microorganism (bacteria) and a chain


Scottish Ale

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Scottish ale is a category that encompasses four main types of beers. They are light, heavy, export, and strong — often known as Scotch ale rather than Scottish. In older days these particular styles were known by a designation of shillings. The light was a 60 shilling ale, the heavy was 70, export was 80,


Smoked Wee Heavy

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Long, slow, and cool fermentation is a crucial element for this beer, which otherwise gets too fruity and bitter; the smoked malt can develop fusel and/or sulfury notes if overdone or if fermented too warm. Hop levels are deliberately low; this beer is all about malt.


How to Choose the Best Yeast

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As brewers we take great consideration in selecting the ingredients we use for our recipes, because it is the recipe that defines the beer we make. Developing the recipe and deciding which


The Best Mash Program

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The mashing process is the key to all-grain brewing. During the mash, hot water breaks down the long-chain carbohydrates and proteins provided by malt into simpler, smaller units that serve as food and nutrients for yeast during the fermentation process. Furthermore, the proteins and sugars that are created also affect the body, head retention, aroma,


Great Tips from 4 Top Women Brewers

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Darrah Bryans, Head Brewer Brew Moon Restaurant & Brewery, Cambridge, Mass. Four years homebrewing experience, six years professional experience House Beers: Moonlight Lager, Munich Gold, Alternative Ale, Prussia’s Pride, Planetary Porter Advice: Invest in the right equipment. Darrah Bryans, an international policy studies major in college, was bitten by the brewing bug while she lived


Pop Art – Brewing Excellent Soda

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With the same equipment it takes to make beer, you can brew your own soda in a fast, easy and inexpensive way. A soda expert shares her recipes for ginger ale, coffee soda and other sparkling brews.


Brewing on the Road

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Why would a blue-ribbon, all-grain homebrewer, who routinely mashes eight- and 12-gallon batches either solo or with his club buddies, switch — regress, in some homebrewers’ minds — to brewing three-gallon partial-mash beers? Furthermore, why would he boil the wort, a mere two gallons’ worth, at a gravity near twice the target gravity? Good questions.


9 result(s) found.