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Writer: Brad Smith

21 result(s).

Improve Quality and Consistency

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To brew great beer you need to start with a good recipe, know how to evaluate your beers, and then understand the cause and effect of each ingredient and technique so you can improve the beer the next time you go to brew it.

Fast Mead

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This is a simple and straightforward mead recipe that should have your fermentation finished within a few weeks.

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Beer Style(s):

Tart Cherry Mead

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This tart cherry mead uses 2 gallons (8 L) of tart cherry juice and finishes at 15.5% ABV.

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Beer Style(s):

Melomels: Brewing Big Fruit Mead

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High-gravity fruit meads — or melomels — can be a tricky style to brew when starting gravities are often above 1.140. Learn the best techniques to brew and ferment your next melomel, as well as advice for choosing the best fruit.

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Blackberry Mead

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A blackberry mead made from 16.7 lbs. (7.6 kg) of blackberries and rings in at 15.1% ABV.

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Beer Style(s):

Save Your Hops for Post-Boil

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Outside of bittering additions, adding hops during the boil is inefficient as many of the essential oils and positive attributes being sought are lost to heat. Instead, save those hops for whirlpooling or dry hopping.

Batch Sparging

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For homebrewers first getting into all-grain brewing, the terminology, technology and wide variety of methods can be confusing. Simplifying the process, especially for the first few all-grain batches, is important. All of

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Award-Winning Fruit Beers

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History According to Randy Mosher’s book Radical Brewing, fruit beer is both an ancient and modern 20th century invention. He notes that ancient Egyptians referred to the use of dates and pomegranates,

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Oak Alternatives & Oaking Methods

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The use of oak and other woods in flavoring beer has enjoyed a resurgence recently among homebrewers and some craft breweries. Oak is commonly used in winemaking, and was once widely used

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Avoiding the Harsh Zone

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Beer brewing is an art, and not just a technical exercise, as my friend Randy Mosher is fond of reminding me. Many of you know Randy as the author of great books

Avoiding Off-Flavors

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Last September I published an article in BYO on troubleshooting off-flavors, where I covered about half of the flavor faults that can occur in beer. In this article I’m going to cover

Modern Meadmaking

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Mead, which is a fermented beverage made from honey, is arguably one of the oldest alcoholic beverages. Vessels found in China dating back to 7000 BC have organic compounds consistent with fermented

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21 result(s) found.