Date: September 1997

7 result(s).

Munich Dark Lager

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At one time probably all the beers of Munich were dark lagers. Prior to modern malting technology, maltsters kilned their malt by allowing the hot fumes from burning wood or coal to pass directly through the bed of grain. The maltster had little control over the degree of roasting the malt received. Consequently the malt

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Wort Cooling: Tips from the Pros

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Brewer:  Ed FalkensteinBrewery:  Palmetto Brewing Co., Charleston, S.C.Years of experience:  FourEducation:  B.S. in chemistry, Gettysburg College, Gettysburg, Pa.; M.S. in chemical engineering, University of Maryland, College Park, Md.House Beers: Palmetto Amber, Pale Ale, Porter The way we cool wort is consistent with our efforts to recycle everything. Most breweries, ours included, transfer a good percentage

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Clean-In-Place System for Kegs

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Homebrewers who have graduated to kegs generally agree that kegs stand head and shoulders above bottles in convenience and ease of cleaning. But even cleaning kegs can be a pain in the neck. The traditional way uses a lot of water and cleaning agents, because you have to fill the keg nearly to the top

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Feel the Mash Heat

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When I look at my mash tun, I feel a sense of pride. When I withdraw my floating thermometer from the infusion of water and malt and it reads 150° F, I feel like a true brewmeister. Oh, but there were rocky times. I’ve overshot, underheated, scorched, and burned. I’ve been down with the iodine

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Make Wine at Home

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I’m not really much of a gambling man (unless you count owning a small business). If I were a gambler, though, I’d have a sucker bet to offer anyone foolish enough to take the bait. During this year’s grape harvest in September and October, home winemakers will be frantically racing in and out of my

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Sierra Nevada Brewmaster

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Steve Dresler just may have the perfect job as brewmaster of Sierra Nevada Brewing Co. in Chico, Calif.

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Malt Madness: Specialty Grains

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Ten years ago a top notch retailer’s selection of supplies probably included a couple dozen British extracts and kits, a couple of German ones, and one or two American brands; eight to 10 hop varieties; three or four dry yeasts; and five or six specialty malts. These days things have become more interesting. The array

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7 result(s) found.