Writer: Dave Green

Bottle Prime Your Beer

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Carbonating while a beer is in a bottle, also know as bottle priming or conditioning, is the most common carbonation method for beginner homebrewers. But also many experienced homebrewers and commercial breweries utilize this technique as well.


Yeast Management: Tips From the Pros

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Yeast are a keystone piece in the development of our beers. Provide them with proper room and board, treat them with respect, and these microbes will work miracles. Learn from two masters


Decoction Decoded: Tips From the Pros

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Decoction mashing carries a unique legacy to it, both good and bad. On the one hand, many brewers the world-over attest to the fact that the technique enriches the malty character of beers and cannot be mimicked. On the other hand, many brewers think that with today’s malts, they find the technique dated and of little use to them. We decided to hear from commercial brewers who do utilize this mashing program.


Brewers’ Lingo – Understanding Yeast Talk

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Here we present some yeast lingo explained for the layman/normal human being.


Wolaver’s Alta Gracia Coffee Porter clone

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Wolaver’s Alta Gracia Coffee Porter clone (5 gallons/19 L, all-grain) OG = 1.068 FG = 1.020 IBU = 27 SRM = 65 ABV = 6.2% Ingredients 11.25 lbs. (5.1 kg) 2-row pale malt 1 lb. 3 oz. (0.54 kg) crystal malt (60 °L) 12 oz. (0.34 kg) chocolate malt (380 °L) 9 oz. (0.26 kg)


Dry Hopping: Adding Bright Hop Character

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Dry hopping beer is an age-old technique that is enjoying a great deal of attention in the current era where hop flavor and aroma can make or break a beer, especially hop-forward beers such as American pale ales and IPAs. We ask two award-winning professional brewers at the top of their game for advice and topics for homebrewers to think about when they approach a dry-hopped beer.


Brewing Session Beers: Tips From the Pros

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Brewing and enjoying a quality session beer seems to be overshadowed these days by the big hop bombs and high ABV beers. So let’s go back to the fundamentals of what makes session beers so enjoyable and how to approach brewing this category of beer.


Wort Chilling

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Homebrewers need to chill there wort after the boil, but there is no correct way. Learn the pros and cons of various methods of wort chilling along with the different techniques to chill the wort down to yeast-pitching temperatures.


Sour Mashing

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Soured beers are gaining popularity among beer lovers and brewers alike. There are several methods you can employ to create a soured beer. Simple techniques include adding lactic acid to your brewing water or including acidulated malt to your grain bill. More advanced techniques include adding either cultured lactic acid bacteria or Brettanomyces, a mixed


Step Mashing

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Step mashing is a mash program in which the mash temperature is progressively increased through a series of rests. The ubiquity of well-modified malts has virtually eliminated the need to perform a step mash in most situations. So why should you learn more about the process and science behind step mashing? Simple, you can produce


At Wits’ End IPA

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Recipe inspired by Collaboration #2, a collaboration between Boulevard Brewing Co. and Deschutes Brewery. Part witbier, part IPA, loaded with character.


Leaf Peeper Imperial Red

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A fall time classic in my house. A big citrus blast of hops with a nice malt backdrop.


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