Writer: Michael Tonsmeire
Understanding pH
Learn how, and when, to adjust your pH.
Overnight Acidification
When you want to brew a sour beer but don’t want to wait months to drink it, try kettle souring.
Nu Zuland Saison
Michael Tonsmeire provides one of his favorite saison recipes *One of the two Brettanomyces strains I used in this beer was obtained from homebrewer Jason Rodriguez, who isolated it from a bottle of Brasserie Cantillon. Jason termed the strain CB2. Read about it at: http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html. It has some similarities to the strains listed in the recipe.”
Collaborative Fermentations
By pitching two different yeast strains it is possible to play to the strengths of both strains.
Sucro-licious Belgian
Sugar selection can completely change the impression of a Belgian beer. Some dubbels are little more than Belgian blondes with dark candi syrup instead of pure sucrose. This recipe from Michael Tonsmeire leaves it up to the brewer to decide which sugar-type to determine the final beer’s character.
Dessert Stout
This is the perfect not-too-roasty stout to try out all of your favorite dessert flavor combinations: coconut, coffee, chocolate, jammy fruit, hazelnuts etc.
Experimental Brewing
The fun of homebrewing means you can brew with whatever you want, whenever you want.
