Topic: Brewing Tips

Small Batch Brewing Techniques

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I’ve always homebrewed on the “small” side. I don’t mean in terms of gravity (although that’s usually true, too), but rather in terms of volume. Five gallons (19 L) is considered to be the standard batch size for the hobby, but for a variety of reasons (heat source, equipment, storage space) it had never been

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Homebrewer’s Library: BYO Writers Pick Favorite Books

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New beer books show up in the Brew Your Own mailbox every week, but not every book is an instant classic. We asked some of BYO’s longtime columnists — Ashton Lewis (“Mr. Wizard”), Marc Martin (“The Replicator”), Jamil Zainasheff (“Style Profile”), Terry Foster (“Techniques”), Chris Bible (“Advanced Brewing”) — what titles they reach for in

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No Chill Brewing

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As the name suggests, no-chill brewing is the simple process of skipping the chilling step of homebrewing. It has had its ups and downs for me on California’s Central Coast. On the positive side a healthy new son joined our family, our first child. On the negative side rainfall has been scarce and we’re racking

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Homebrew Safety: Tips for Avoiding Injury

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I learned about safety in my homebrewery the hard way. I started out homebrewing about ten years ago wearing flip flops, and usually shorts, with not a care about the dangers all


Seasonal Pumpkin Alternatives: Tips from Pros

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Breweries across the country turn to pumpkins for their fall seasonals. However, a few brewers are treading their own paths and finding seasonal alternatives such as sweet potatoes, yams, and squash. Here are some tips so you can break the mold too. Brewer: Leslie Henderson, Lazy Magnolia Brewing Company, Mississippi Jefferson Stout was inspired by

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Fruit Beer Brewing Techniques

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I drank my first fruit beer around 1980. It was a Belgian kriek (that is cherry flavored), which I came across in South Africa. The fruit flavor was somewhat muted, but the sour edge of the beer made it quite refreshing on what was a very hot day. I must confess that I have been

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Blending Sour Beers with the Solera Method

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Rather than blending to taste at bottling, a solera relies on mixing beers of multiple ages together during aging. When a portion is removed for packaging, the volume is replaced with younger beer. The younger beer can be unfermented, fermented, or even soured. In this way, the solera slowly evolves.

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Making Your Own Flavored Syrups for Berliner Weisse

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Berliner weisse is a style of beer that is frequently sweetened in the glass with a dash of flavored syrup, which is known as “with a shot,” or “mit Schuss” in German. Adding a flavor syrup to Berliner weisse is a German way of lightening up and sweetening the sour beer while also getting around

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Brewing Consistently

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“Play it again Sam” This quote is often used, but actually was never said in the film Casablanca (look it up if you don’t believe me). I have used it here because I am going to talk about brewing consistently, which is in part brewing a beer that tastes the same as the beer you

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Preventing Diacetyl

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Vicinal diketones (VDKs) are the products of normal beer fermentation within a brewery. The two VDKs that are of primary concern to brewers are 2,3-butanedione (diacetyl) and 2,3-pentanedione. Diacetyl in a finished beer creates a slickness on the palate at low concentrations, and has a characteristic flavor that is described as buttery or butterscotch at

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Brewing Hoppy American-Style Beers

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During the past 20 years or so, there has been an obvious upward trend in modern American brewing culture when it comes to the creation and consumption of hoppy beers. Hoppy American-style pale ales have given way to even hoppier American IPAs, and American double IPAs have pushed hop character to its limits. So why

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Blending Homebrews

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There is nothing new about blending beers, wines or spirits — humankind has been doing it for centuries. It is often done at the bar, notably with cocktails, wines made from different grape varieties and with beers such as “black and tan,” where Guinness and a pale beer are mixed in the glass. When I

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