Writer: Dawson Raspuzzi

77 result(s).

Pastry Stouts: Tips from the Pros

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The so-called “pastry” stout is a high-gravity stout with flavors reminiscent of popular desserts. Get tips for brewing your own nightcap beer from three pros leading the charge.

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Electric Countertop Brew Systems

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There has been tremendous growth in the popularity of electric all-in-one countertop homebrew systems in recent years. With more than 20 systems now available, we thought it was time to put together a comparison of the features each has to make choosing a system easier for those in the market.

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Yeast Selection: Tips from the Pros

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With so many yeast strains available from yeast labs, how should a homebrewer go about choosing which one to use? We asked two pros for their best pointers.

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Brewing Session Beers: Tips from the Pros

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Two pros share their advice regarding recipe design and brewing techniques for achieving beers that are low in alcohol but high in flavor.

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Beer Evaluation: Tips from the Pros

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Experts from the Beer Judge Certification Program and
Cicerone program share how homebrewers can improve their beer evaluation skills and how it will help their brewing.

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How Important is Kettle pH?

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Mash pH gets most of the attention when it comes to pH measurement, but there are ideal pH levels at every step of the brewing process and they may get out of line after the mash. The boil pH affects protein coagulation, hot break, and hop isomerization (a higher pH results in a higher hop

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Roasted Malts: Tips from the Pros

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Two 2020 Great American Beer Festival (GABF) medalists share their preferences and techniques for brewing with roasted malts. Jeff Young, Co-Founder/Brewmaster of Shoe Tree Brewing Co. in Carson City, Nevada For chocolate flavor we find chocolate rye gives us the best results and we use it in almost every one of our dark beers. We

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Brewing with Extract: Tips from the Pros

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Many homebrewers start the hobby brewing with malt extract and move into all-grain batches, but that doesn’t mean there aren’t advantages to brewing with extract or that great beer can’t be made from it. Two experts on the subject — one on the supply side and one a pro extract brewer — share their advice

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Beyond Oak: Tips from the Pros

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There are many woods beyond oak that can add complexity to beer. Two pros who know their way around these exotic flavors share their top tips. Wayne Wambles, Brewmaster at Cigar City


10 New Hops to Brew With

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It still strikes me as a little odd when I see a beer can boldly declaring “hops” as an ingredient. Sure, hops are an ingredient in almost every modern beer, but the


Lupulin Brewing Co.’s Sophistry 06 clone

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Lupulin Brewing Co.’s Sophistry 06 clone (5 gallons/19 L, all-grain)OG =  1.072  FG = 1.015IBU = 27*  SRM = 5  ABV = 7.5% * Beers heavily dry hopped can differ greatly from the calculated IBU levels that a beer calculator may provide. While our calculator says that this beer will contain 27 IBUs, when measured

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Icarus Brewing Co.’s Pineapple Hindenburg clone

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Icarus Brewing Co.’s Pineapple Hindenburg clone (5 gallons/19 L, all-grain)OG = 1.064  FG = 1.016IBU = 17.1  SRM = 6  ABV = 6.2% This recipe was born out of a collaboration with the Ocean County Homebrewers club. The base recipe makes a very nice New England-style pale ale, but Icarus takes that and throws fresh habaneros into

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77 result(s) found.