Date: September 2018
Pomegranate Blueberry Kombucha
Easy-to-make pomegranate blueberry kombucha.
Pear Ginger Kombucha
Easy-to-make pear ginger kombucha
Kombucha
An easy-to-follow recipe for kombucha.
Homebrew Drool Systems – Fully electric, bottom-drained, HERMS system
Joel Simard • Gatineau, Québec My brewing system is a fully electric bottom-drained, single-tier HERMS system. Both the hot liquor tank and the kettle are each fitted with a 5500 watt water
Understanding Malt Lingo
There are plenty of technical terms that surround the cereal grains that we brewers use as a source of sugar to make beer. Understanding the brewing jargon used when talking about malt can be very helpful.
Junkyard Brewing Co.
The Replicator chats with Junkyard Brewing Co. to uncover some secrets to making a great peanut butter stout.
Junkyard Brewing Co.’s Peanut Butter Bandit clone
One of the largest concerns with adding peanuts to a beer centers on the slick and unpleasant mouthfeel contributions and impedance of head formation/retention due to peanuts’ significant oil content. When compared to other eating nuts (almonds, walnuts, cashews, pine nuts, etc.), peanuts share a similar profile to another nut used commonly in brewing, the hazelnut.
Brewing a Hop Bomb, Yeast Dosing Specifics and Carbonating in a Unitank
The Wiz answers a reader question about brewing the most aromatic kind of IPA possible. Also find tips on adding yeast for bottling and force carbing in a unitank.
American IPA – The flagship American craft beer
American IPAs continue to dominate the craft beer market. Gordon Strong brings his knowledge of crafting a delicious homebrewed version of this style, for all to enjoy.
Gordon Strong’s American IPA
My recipe is a bit old school since I’m not using the latest sexy hop varieties. I’m just using good old Centennial, which was first called a “Super Cascade” when introduced. It has many of the same characteristics, like citrus, grapefruit, and pine. It’s like talking to an old friend.
Wort Aeration – Providing an environment to flourish
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when of this technique.
Sour Sans Bacteria – Brewing with lactic acid-producing yeast
New strains of yeast are being released in dizzying array thanks to yeast wranglers. Discover some of the benefits and pitfalls of these new strains being offered.