Date: September 2011
Eliminating chill haze
Digital and Plus Members OnlyChill haze is the product of protein and polyphenol (tannin) interactions in beer and occur when beer is chilled, hence the name chill haze. There are various methods aimed at chill haze reduction and they all either are based on reducing the content of chill haze proteins and/or polyphenols. The first thing brewers can do
Quick Fermentations
FREETo answer this question I will assume that you do not have a chilly root cellar where you are fermenting lagers, and that most, if not all, of your homebrews are ales.
Making Ice Cider
Digital and Plus Members OnlyIf you like making hard cider, you might enjoy making ice cider. Try fermenting this delicious dessert beverage that hails from the cool climate of Québec.
Beer Blending: Tips from the Pros
Digital and Plus Members OnlyWant to try an easy homebrew experiment? Try blending!
Spent Grain Dog Treats
Digital and Plus Members OnlyIf you have spent grains and hungry dogs, try making treats from the grains for your canine friends.