October 1999
Mr. Wizard
Reduce tannins during the steep
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
Article
Taking Control of Malolactic Fermentation with your Wine
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
Article
Scottish Ale
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
Recipe
Smoked Wee Heavy
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.
Article
How to Choose the Best Yeast
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
Article
The Best Mash Program
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
Article
Great Tips from 4 Top Women Brewers
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:
Article
Pop Art – Brewing Excellent Soda
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.
Article
Brewing on the Road
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
