Writer: BYO Staff

Pushing Style Limits: Tips from Pros

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The craft beer industry is constantly evolving. brewers are always on the lookout for new, unique ingredients, ways to pump up IBUs and ABVs, and peering beyond tradition for other stylistic boundaries that can be pushed. Brewer: John Maier, Rogue Ales in Newport, OR Any style is open to interpretation — if you vary a

Switchback Ale: Replicator

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Dear Replicator, Everyone has a favorite beer — mine is Switchback Ale from Switchback Brewing Co. in Burlington, Vermont. In fact, my wife and i like it so much we served it at our wedding. Can you help get the recipe so I can try brewing Switchback Ale at home? Seth Beauregard Mt. Tabor, Vermont

Blending Beers, Mashing Malts, Brewing with Fruit: Mr. Wizard

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Q Can you blend an already carbonated sour with a fresh brewed non-carbonated beer without any issues? Scott Mead Via Facebook A There are many ways to blend, and for numerous reasons. It sounds like you may have a sour beer that is maybe a bit too much and perhaps could be improved by blending

Build a Mash Temperature Controller

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I spent a lot of time controlling temperatures on the cold side of the brewing process in my early homebrew days, including temperature control during grain, hop and yeast storage, yeast propagation and maturation, fermentation, homebrew aging and serving. Adding controls to these areas definitely made a huge impact on the quality of my brew,

Quality Control & Testing Beer: Tips from Pros

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Behind many great brews are scientists testing and tasting beers in the lab. In fact, every beer — be it commercial or homebrew — can benefit from better quality control. Two beer lab experts share their advice. Brewer: Luke Chadwick, Bell’s Brewery in Kalamazoo, MI We run three testing programs at Bell’s: analytical, microbiological, and

Brewing with Honey: Tips from Pros

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Mead may get all the press when it comes to fermenting beverages with honey, but there are many craft beers with a taste of honey out there. In this issue, two honey-friendly craft brewers discuss using honey in a homebrewery. Brewer: Mike Hoops, Minneapolis Town Hall Brewery in Minneapolis, MN We love to brew beer

Cask Ale: Tips from Pros

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Cask ale, also called “real ale,” is naturally carbonated through a secondary ferment in the barrel. The beer is not filtered or pasteurized and is dispensed without the use of gas. We’ve pulled together two pros with years of casking experience to help get you on your way to brewing great cask-conditioned beer. Brewer: Garrett

Winter Yum Yum Stout

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Winter Yum Yum Stout (5 gallons/19 L, all-grain) OG = 1.092 FG = 1.028 IBU = 32 SRM = 52 ABV = 9.2% Ingredients 11.5 lbs. (5.2 kg) 2-row pale malt (2 °L) 3.5 lbs. (1.6 kg) Maris Otter pale ale malt (3 °L) 1 lb. (0.45 kg) dark Munich malt 1 lb. (0.45 kg)

Electric Brewing Q&A


Kal Wallner, the creator of The Electric Brewery and frequent BYO contributor, and Trent Neutgens, the creator of the all-electric all-grain brewing setup featured in the January-February issue of BYO, took over the BYO Facebook page for a couple hours on January 21 for a live chat about electric brewing. Here are the highlights.

Stone Brewing Co.’s 12th Anniversary Bitter Chocolate Oatmeal Stout clone

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This beer is bursting with decadant chocolate bitterness and balanced with a big oatmeal mouthfeel.

Stone Brewing Co.’s Smoked Porter clone

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This smoky porter brewed with peat-smoked malt features hints of chocolate and coffee.

Stone Ruination IPA (1.0) clone

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This recipe is for the original formulation of Ruination, a West Coast IPA that defined the style with resinous pine, a big malt backbone, and a lovely orange amber color.

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