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Date: October 2018

27 result(s).

More Great Homebrew Debates

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Six of BYO’s favorite homebrewing experts debate some of the hobby’s most controversial topics, including boil vigor, the importance of precise mash temperatures, secondary fermentation, and Belgian candi sugar.

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Counting Calories: Pastry Stouts

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This is a fun question considering the source region; Empire Brewing in Syracuse and Cazanovia, NY has been brewing their Skinny Atlas Light since 1994 using water from Lake Skaneateles. Not sure

Brewing Table Beer: The challenges of making a 3% ABV beer

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Triple NEIPAs and maple-Bourbon imperial stouts grab a disproportionate share of the hype, but quietly “session” beer is garnering excitement in the craft beer world. While there are classic session beer styles, as a style-modifier “session” denotes lower alcohol (typically 3-5% ABV). Session IPAs in particular have become big business. Typically they have enough character

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Lautering 101

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At its core, lautering is a three-step process at the end of a brewer’s mash, which separates out the sugary wort from the spent (used) grains. The word originates in the German

Piwo Grodziskie

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Piwo Grodziskie is a historical beer style recently brought back from extinction. Two Vermonters set out to brew this low-alcohol, highly-carbonated, oak-smoked wheat ale.

Meet Juniper Rose: Vermont’s youngest female brewer

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“June has a natural allure to help with any work that’s going on here,” Eckert shared, “So she was stoked to have her own beer.”

Rib Cage Wort Chiller

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This interleaved dual-coil design separates the coils, so each coil has maximum contact area with the hot wort.

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Balancing Your Draft System: Patience is a draft-serving virtue

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If there’s one comforting thing about the internet, it’s the warm familiarity of what are often endlessly repeated discussions on the same topics! One of the most common, at least in homebrewing

Belgian Blond Ale: The best known Belgian Abbey beer

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Some people have asked me how I choose the styles to write about in this column. At the start, it was easy — I just started writing about new styles in the 2015 BJCP Style Guidelines. But after I wrote about all of those, I now have a free hand to pick a style. Sometimes

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Gordon Strong’s Belgian Blond Ale

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I’ve played around with this recipe several times, and like the balance it has now but I always have ideas of things I’d like to try. It’s a fairly simple grain bill, and I like to use Belgian malts (Dingemans, specifically) for the grains.

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Oh, You Brut!, Counting Calories, and a Look Inside Crystal Malts

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Q I have been reading about “Brut IPAs” and am curious what these beers are, and how they are being brewed. Any information would be great! Ben BauerGilroy, California A Brut IPAs are the current IPA rage blazing across the nation. Kim Sturvandt at Social Kitchen & Brewery in San Francisco is credited with being

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A Look Inside Crystal Malts

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Morrey, thanks for letting me know that my material from 2000 is still being read today! Crystal, also known as caramel malts, do contain a mixture of fermentable sugars, non-fermentable Maillard reaction products, and starches that can be hydrolyzed during the mash by alpha and beta amylase. Not all crystal malts are produced in the

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27 result(s) found.