Date: October 2017

15 result(s).

Immersion Lid Temperature Controller

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For the past few years I’ve been doing small batch brew-in-a-bag (BIAB); brewing 2.5 gallons (9.5 L) of delicious beer at a time, in my kitchen, by my lonesome. Something was missing

Kveik – Norwegian Farmhouse Yeast

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 Stop me if you know this story; farm brewers ferment without access to commercial yeast, sterile culturing, or precise temperature control. Passing their strains down and sharing them, the mixed-cultures adapt to

Counter-Pressure Filling Techniques

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One of the first tasks in homebrewing I’ve noticed that homebrewer’s get bored with is cleaning bottles . . . and filling bottles . . . and then waiting for bottles to

Managing pH with Brewing Water Adjustments

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In this article, we will walk through the key concepts of residual alkalinity and some adjustments you can make on brew day to fine tune your wort pH. All pH readings are

Build a Barrel Coolship Fermenter

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Open fermentation can yield some amazing flavors, but requires the brewer to pay special attention to temperature, cleanliness, and fermenter shape. Some professional breweries cool their wort in vessels called coolships. Coolships

Lagunitas Brewing Company’s New Dogtown Pale Ale Clone

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This beer is pleasantly cosmopolitan, fusing European and American malts with American hops and English yeast to generate a firmly bitter and malt-balanced hoppy ale.

Brewing with Wheat

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When it comes to brewing, barley is king. But barley isn’t the only grain in a brewer’s arsenal; there are plenty of other cereals that are integral to many classic styles, including wheat.

Brewing with Pumpkins: Tips from the Pros

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Brewer: Will Meyers, Cambridge Brewing Company in Cambridge, MA In the past, when pumpkin beers took over craft beer shelves each fall, it was an array of various approaches to the same

How do hops affect the final gravity of a beer?

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Hops do not have a significant impact on wort or beer density because the concentration of hop soluble compounds is simply too low to make much of an impact on density. In

Brew-In-A-Bag Water Chemistry

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The first thing I do when discussing mash thickness is to calculate the liquor-to-grist ratio (water weight divided by grain weight) because this ratio is the basis for discussion related to thickness.

Grisette

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BY THE NUMBERS OG: 1.028–1.032 FG: 1.002–1.004 SRM: 3–10 IBU: 20–30 ABV: 3.1–3.9% I hadn’t intended to write about this style now, but it’s come up as a question several times over

Improving Cloning Skills

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Cloning — brewing a near-exact replica of a commercial beer — has a time-honored place among homebrewers. For one thing, it’s a great risk-aversion technique: If you’re brewing something new and you’re

15 result(s) found.