Date: September 2018

28 result(s).

Pomegranate Blueberry Kombucha

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Easy-to-make pomegranate blueberry kombucha.

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Pear Ginger Kombucha

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Easy-to-make pear ginger kombucha

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Kombucha

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An easy-to-follow recipe for kombucha.

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Homebrew Drool Systems – Fully electric, bottom-drained, HERMS system

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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

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Understanding Malt Lingo

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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.

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Junkyard Brewing Co.

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The Replicator chats with Junkyard Brewing Co. to uncover some secrets to making a great peanut butter stout.

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Junkyard Brewing Co.’s Peanut Butter Bandit clone

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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

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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.

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American IPA – The flagship American craft beer

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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.

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Gordon Strong’s American IPA

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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.

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Wort Aeration – Providing an environment to flourish

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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

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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.

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28 result(s) found.