Date: September 2019

36 result(s).

2019 Beer Education Guide

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Looking to advance your brewing knowledge? Check out some of the following beer education programs to start your journey down the path to a higher education in beer brewing or the business


The Indoor/ Outdoor Brewery

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Like so many homebrewers, I started off several years ago by brewing 5-gallon (19-L) extract batches in my kitchen. When it was time to step up to all-grain brewing and 10-gallon (38-L)


Priming sugar uses

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Rudy, I like your ideas! This question reminds me of lyrics from The Clash tune “Rudi Can’t Fail.” Now we get a rude and a recklessWe been seen lookin’ cool an’ specklessWe been drinking brew for breakfastRudie can’t fail Not saying you have been drinking beer with breakfast, but the idea of saving up priming

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Tricks to a better hefeweizen

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German-style hefeweizen is one of my favorite styles of beer, and is a beer type that I feel pretty darn comfortable brewing, with two Great American Beer Festival medals in 2006 (gold) and 2008 (bronze) to boot. I tend to avoid style and recipe questions for this column, but this great style is one that

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Finishing A Fermentation Strong

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Whenever there seems to be an attenuation problem with a batch, I think it always helps to go through a mental check list of the basics. This checklist of mine includes the following: Mashing issues?Yeast nutrients and/or zinc added to the wort? Yeast into wort cooled to the correct temperature?Wort aerated normally?Sufficient yeast added to

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Too Much Yeast? Is over-pitching a problem?

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Averbelen et al. (Impact of Pitching Rate on Yeast Fermentation Performance and Beer Flavour, Applied Microbiology Biotechnology (2009) 82:155–167) demonstrated that increasing pitching rates of lager yeast from 10 to 120 million cells/mL resulted in an increase in fermentation rate, decreased net biomass production when pitching exceeded 80 million cells/mL, higher post-fermentation levels of diacetyl,

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Strong Scotch Ale

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Strong Scotch Ale (5 gallons/19 L, all-grain)OG = 1.074  FG = 1.020IBU = 27  SRM = 19  ABV = 7.1% Ingredients15 lbs. (6.8 kg) Golden Promise malt5 oz. (142 g) debittered black malt8.3 AAU Golding hops (60 min) (1.5 oz./43 g at 5.5% alpha acids)White Labs WLP028 (Edinburgh Scottish Ale), Wyeast 1728 (Scottish Ale), or SafAle US-05

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Old Man Dark

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Old Man Dark (5 gallons/19 L, all-grain)OG = 1.051  FG = 1.012IBU = 20  SRM = 15  ABV = 5% Ingredients11 lbs. (5 kg) German dark Munich malt (10 °L)2 oz. (57 g) Weyermann Carafa® Special II malt3.75 AAU Magnum pellet hops (60 min.) (0.25 oz./7 g at 15% alpha acids) 2.25 AAU Tettnanger hops

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Brewing Traditional Scottish Ales

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The beer styles of Scotland have been misunderstood for years. While entire books have been written on these beers, it seems that many brewers and beer enthusiasts have focused on minor points, amplified incorrect information, broadly generalized the country, and taken homebrewer techniques as traditional commercial brewing methods. This really isn’t unique to Scotland, as

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Scottish 70/- Heavy

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Scottish 70/- Heavy (5 gallons/19 L, all-grain)OG = 1.035  FG = 1.012IBU = 13  SRM = 13  ABV = 3% Ingredients6.5 lbs. (2.7 kg) Golden Promise pale ale malt6 oz. (170 g) flaked


Scottish 60/- Light

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Scottish 60/- Light (5 gallons/19 L, all-grain)OG = 1.032  FG = 1.012IBU = 17  SRM = 18  ABV = 2.5% Ingredients4 lbs. (1.8 kg) Golden Promise pale ale malt1 lb. (0.45 kg) flaked maize1 lb. (0.45 kg) Invert No. 3 sugar or dark Belgian candi syrup 3 oz. (85 g) debittered black malt3.4 AAU Fuggle

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Newburgh Brewing Co.’s BrutBoss clone

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Newburgh Brewing Co.’s BrutBoss clone (5 gallons/19 L, all-grain)OG* = 1.046  FG = 1.000ABV = 5.5%  IBU = ~30  SRM* = 3 Both the original gravity and SRM are numbers provided pre-grape addition.


36 result(s) found.