The Wiz keeps his cool in an answer about freezing tap lines.
Man, meet mead. Mead, meet Man.
Your chilled wort needs oxygen to keep the yeast healthy — here’s how to deliver it.
The Wiz makes waves in an answer about well water.
Some brewers aren’t done when their beer is in the bottle — their fun is just beginning as it’s time for designing a beer label. Drawn from hundreds of entries, we present the winners of this year’s label contest.
Want your Belgian beers to look as good as they taste? Find out the tools and techniques required to package your beers just like the Belgians do.
As homebrewers, we have control over many of the physical processes used to make our beer. It's been known for some time that after boiling (and then chilling the wort) it is highly beneficial for the yeast to be pitched to a well aerated/oxygenated media. The fermentation life cycle (and ultimately the beer quality) will benefit in the following ways:
Man: [Peering at his hydrometer, floating high in its jar] "That's funny"
His Wife: "What's wrong?"
Man: "My FG is low. I wasn't expecting Diminished Attenuation."
(The door flies open and three Cardinals wearing red robes enter. The first is tall with a dark scraggly beard, the second is wearing a scooter helmet and the third is heavily bearded with an eager gleam in his eyes...)
Five hundred years ago, almost all British beers existed as both stale and mild ales. From its earliest use through the 18th Century, the term "mild" referred to an entire class of ales. These beers were much bigger than today's mild (perhaps 20 °P or more) and they were served young and sweet with residual malt sugars. Any beer could be called mild as long as it lacked the sourness of aged beers, such as stale or stock ale.
Three professional brewers who also homebrew explain the importance of oxygenating wort and how to get commercial results at home.
A chili pepper beer turns up the heat, brewing Belgian beers and leaping lighthouses, it’s an anniversary ale. Plus: the Replicator clones Laht Neppur’s American Hefeweizen
Few things are more pleasing to a beer enthusiast than pouring a brew with a thick, foamy head and lofting it skyward to observe the wonderful clarity of a well-made beer! A brilliantly-clear beer is truly a thing of beauty. Although there are several styles of beer for which the presence of haze is an accepted and necessary component of the style — a hefeweizen is just not a hefeweizen if it is not cloudy — for most beers, haze is not a desirable or acceptable thing.
The mercury is rising and so is your thirst. If you’d like to make some beer that is as flavorful as it is thrist-quenching, we’ve got six summertime brews to cure the summertime blues — Goose Island Summer Kölsch, Firestone Walker ‘Lil Opal, Harpoon Summer Beer, Brooklyn Summer Ale, Anderson Valley Summer Solstice Cerveza Crema and Magic Hat Hocus Pocus.