Writer: Alex Fodor

15 result(s).

Troubleshooting a Stuck Sparge

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Tactics for helping your wort go with the flow.

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Brewing Big Barleywines

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The Cabernet Sauvignon of Beers

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Scotch Ales

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With a brewing history dating  to 43 AD, Scottish beer has had plenty of time to mature into a world-class beverage. With the craft-brewing movement channeling most of its energy into German and English beers, it is easy to overlook the contributions of the Scots. Scotland is no stranger to the traditions of brewing. The

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Fabulous Foam!

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A fluffy white head of foam is the perfect capper to a great beer. It enhances the appearance and flavor perception too. Make sure your beer looks as good as it tastes!


Mashing and the Balanced Diet

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Beer as we know it was first discovered by Sir Francis James Beer III in 1873. Beer (the man) was the court scientist to the Queen of England. After first accidentally inventing diet cola and then wine coolers, Beer succeeded on his third attempt to create the official royal beverage when he modified barley into

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British Bitter

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The Bitter Truth About an English Beer

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A Starter Guide to Mashing

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Whether you’re just beginning or want to brush up on your technqiue, this article walks you through an infusion mash, step by step.

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Robust Porter

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Porter was designed with economy in mind. In 1722 brewer Ralph Harwood created a brew he called “entire” to replace the three-beer blend that dominated London pubs. Publicans who once poured a mixture from three casks could now serve the entire beer from one cask. The name entire eventually became synonymous with porter, a title

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How to Remove Trub

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Creating a clear beer without filtering is a matter of using simple methods to reduce the amount of trub that remains in your brew.

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The Natural Way to Carbonate

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What is a German-style homebrewer to do? The poor fellow has sworn allegiance to Reinheitsgebot, the German purity law of 1516, and called all other brewers Schweinhunden for using ingredients other than malt, hops, water, and yeast. What many Reinheitsgebot purists fail to realize is that they cannot add priming sugar or extraneous CO2 to

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Starter Guide to Decoction Mashing

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As brewing has evolved some techniques that were once considered essential have become obsolete. Decoction mashing, however, arguably maintains  important aspects of crafting a well-respected beer. But its role has changed. In earlier days it was a necessary step in breaking down undermodified malts, which are less prevalent now. Today die-hard decoction mashers are convinced

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Feel the Mash Heat

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When I look at my mash tun, I feel a sense of pride. When I withdraw my floating thermometer from the infusion of water and malt and it reads 150° F, I feel like a true brewmeister. Oh, but there were rocky times. I’ve overshot, underheated, scorched, and burned. I’ve been down with the iodine

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15 result(s) found.