Date: September 2021
Fat Head’s Brewery
The Replicator heads to Cleveland, Ohio to get the skinny on a highly sought-after brewery with an amazing portfolio.
Tasting Your Homebrew Critically
Being able to taste your own homebrew critically is an important step towards improving. Learn some basics to this skill.
Yeast Selection: Tips from the Pros
With so many yeast strains available from yeast labs, how should a homebrewer go about choosing which one to use? We asked two pros for their best pointers.
Hop Extracts
Substituting hop pellets with CO2 hop extract increases yields and can produce cleaner, brighter beer while maintaining hop varietal character. Learn more about how hop extract is made and how to use it in your brews.
Get the Most from Your Yeast
Yeast can make or break your recipe. A number of factors must be considered when choosing yeast, and then you need to provide the best conditions in order to get the best results.
Yeast Wrangling
One of the biggest ways commercial brewers save money is by reusing yeast from one batch to another. There is no reason homebrewers shouldn’t be doing the same thing. We share how to harvest yeast from a previous batch, as well as collecting yeast samples from commercial beers.
Wheat Beer Two Ways
Wheat Beer Two Ways – American Wheat Beer & German Weissbier (6 gallons/23 L, all-grain) OG = 1.051 FG = 1.011–1.1014IBU = 15 SRM = 4 ABV = 5.3% You’ll be brewing one batch
Up in Smoke
Rauchbier is the most famous beer brewed with smoked malt. Scott Burgess fell in love with the style while living for a decade in the rauchbier epicenter of the world — Bamberg, Germany. He explores the differences between some of the best examples and shares how homebrewers can brew their own rauchbier.
Bierkeller Rauchbier clone
Bierkeller Rauchbier captures some of the depth of smokiness and dryness (and color) of Schlenkerla’s famed rauchbier as well as some of the rusticity and sweetness of the beer brewed at Spezial (especially their Märzen).
