Date: October 2017
Ninkasi Dreams
FREEWhat a wild ride! The days since winning the Ninkasi — the award for most points in the final round of the National Homebrew Competition — have been an absolute whirlwind. Winning
Fast Mead
Digital and Plus Members OnlyThis is a simple and straightforward mead recipe that should have your fermentation finished within a few weeks.
Fourpure Brewery’s Juicebox Citrus IPA clone
Digital and Plus Members OnlyJuicebox is a citrus IPA packed full of orange zest and aromatic hops and is packaged by Fourpure in kegs and cans. As the essential oils are held in suspension, it’s best drunk fresh!
The Kernel Brewery’s Export India Porter clone
Digital and Plus Members OnlyThis recipe is based on some of the Barclay Perkins (1855) and Whitbread (1856) porters that were sent out to India nearly two hundred years ago. Of course, elements of the ingredients, equipment, and processes are different, and tastes have also changed over time, so in keeping with The Kernel’s philosophy, they have made a beer that contemporary beer drinkers want to drink, rather than a blindly faithful copy of a 19th century recipe.
Weird Beard Brew Co.’s Black Perle Coffee Milk Stout clone
Digital and Plus Members OnlyBlack Perle is one of the first beers Weird Beard produced commercially and still forms part of their core range in bottles and traditional cask. It takes its name from German Perle with which it is single-hopped. It’s a sweet stout with a rich coffee backbone.
Wild Card Brewery’s King of Hearts Blonde clone
Digital and Plus Members OnlyThis is a slightly modified version of the recipe for King of Hearts, one of Wild Card’s core range of beers. It’s a light and refreshing pale beer with fresh aromas and a clean finish.
Immersion Lid Temperature Controller
Digital and Plus Members OnlyFor 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 in my homebrew life, and that was the social aspect of brewing with friends. Determined to start up a monthly collaborative “experimental brew”
Kveik – Norwegian Farmhouse Yeast
Digital and Plus Members OnlyStop 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 warm fermentation, creating unique flavors. Eventually, knowledge of the strains’ precise origins is forgotten. Isolated strains eventually gain popularity in both traditional and
Counter-Pressure Filling Techniques
Digital and Plus Members OnlyOne 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 carbonate. Pretty much the entire bottling process. Everyone who has been brewing a while has left a beer a little longer than needed
Managing pH with Brewing Water Adjustments
FREEIf you want to take your beers to the next level, master some of the ways to get your post-boil wort’s pH within the happy range of around 5.1–5.5.
Build a Barrel Coolship Fermenter
Digital and Plus Members OnlyOpen 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 are usually shallow rectangular-shaped tanks with open tops. Originally, before plate heat exchangers were invented, the idea behind this design was mainly to pre-cool
Lagunitas Brewing Company’s New Dogtown Pale Ale Clone
Digital and Plus Members OnlyThis 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.