Topic: Ingredients

Make Your Beer Burn: Bring the Heat of Hot Peppers to Your Brewing

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Find out how to add the heat of hot peppers to your homebrew and which styles of beer go best with the burn. Everything you need to know how to brew your own caliente.

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Homebrewing with Fruit: Tips from the Pros

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Summer is a great time to brew a fruit beer and our two professional brewers will help make sure your next one isn’t the pits.

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Brewing with Potatoes

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Both corn and rice are used as starchy adjuncts by brewers worldwide. These adjuncts boost the strength of a beer without increasing its body. Corn and rice also dilute the protein content of wort. As adventurous homebrewers, there is another common starchy food we can use as an adjunct — potatoes.

 


Using Brewing Sugars: Tips from the Pros

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Got a sweet tooth? If so, then the mere mention of sugar probably sends an anticipatory tingle through your limbs. Brewing sugars on the other hand play a role in beermaking that every serious homebrewer should learn. So relax, grab some Easter candy and discover how sugar makes for one sweet brew!

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Brewing Sugars & How To Use Them

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Sugars add strength to beer without bulking up the body. John Palmer conducts a survey of sweetness to help you choose when to use sugar and which sugar to use. From Belgian candi sugar to xylose, it’s all here.


Using Roasted Barley: Tips from the Pros

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Made from unmalted barley, roasted barley is a versatile grain used in brewing dark beers. Three professional brewers offer tips on how to use it in your homebrew batches.


Lysozyme

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Stop bacteria dead in their tracks with lysozyme, an enzyme isolated from egg whites. Lysozyme can be used either as a preventative method or to "clean up" contaminated wort or pitching yeast.

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Using Munich & Vienna malts: Tips from the Pros

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Professional brewers give advice on adding color and flavor to your brew using these two malts.


Brewing with Coffee

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Give your beer a jolt! Tips, techniques and advice on adding gourmet java to your next batch of homebrew, plus three energizing recipes: Coffee Imperial Stout, Double Chocolate Expresso Stout and Mudhouse Stout.


Pectic enzyme in fruit beer recipes

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This question reminds me of one of the goofiest names I ever gave a batch of beer — Strawberry Fields For Alever. It was a wheat beer with strawberries added after primary fermentation was complete, and it had an interesting pink, cloudy appearance with a nice, fruity nose. I like adding fruit to beer after

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Fruit Brewing Techniques

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How to make a berry good beer.


Brewing with Honey

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Honey is a versatile, highly fermentable ingredient that can add a bit of buzz to almost any beer style, from pale pilsners and light lagers to porters, stouts and spiced beers. Tips, techniques and three “sweet” recipes.


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