Date: October 1999

9 result(s) found.

Reduce tannins during the steep

MEMBERS ONLY
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

Taking Control of Malolactic Fermentation with your Wine

MEMBERS ONLY
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

Scottish Ale

MEMBERS ONLY
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

Smoked Wee Heavy

MEMBERS ONLY
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.
English and Scottish Strong Ale, Smoked Beer
All Grain, Extract with Grains, Partial Mash

How to Choose the Best Yeast

MEMBERS ONLY
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

MEMBERS ONLY
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

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:

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

MEMBERS ONLY
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

9 result(s) found.