Writer: Mick Spencer

6 result(s).

The Lacto Lounge

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Lactic acid-type sour beers (Berliner weisse, Gose, and the like) can be produced by several methods, all of which involve fermentation with at least one bacteria (usually a Lactobacillus species) and at least one yeast strain. The bacteria sours the wort or beer by lowering its pH, and the yeast produces all or most of

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Berlin Smoothie

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Berlin Smoothie (5 gallons/19 L, all-grain)OG = 1.032  FG = 1.005IBU = 0  SRM = 3  ABV = 4% This take on Berliner weisse forgoes any hop additions and incorporates two fruits not often seen together in beer, but it works beautifully. The blueberries and pineapple add a lovely deep claret color that’s unclassifiable. The

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Raspberry Gose

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Raspberry Gose (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.009IBU = 0  SRM = 3  ABV = 4.7% The OG is prior to souring. The FG and ABV include the impact


Mango Habanero Cherry Bomb Sauce

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This recipe can be adjusted for heat, consistency, or flavor. One adjustment I have made is substituting raspberries for some of the mango (pictured above).  Mango Habanero Cherry Bomb Sauce (Approximately 60 fluid oz. (1.75 L) finished hot sauce) Though not a beer recipe, this hot sauce made with Lactobacillus-fermented hot peppers is another use

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How Good is Your Homebrew? Get the Best Feedback on your Beer

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How good is your homebrew? How would you know? Some homebrewers just want to know if they’re truly making good beer, and how to improve it. Others would like to know how their brews stack up against some sort of average. In this article we’ll examine some ways to approach answering these questions, including the

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Brewing With Honey

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Honey has been used in brewing for thousands of years. As far back as 700 BC, honey was used by at least one Iron Age tribe in a mixed beverage that might reasonably be called beer; a chemical analysis of residue from 2,700 year old drinking vessels found in modern Turkey revealed compounds from honey,

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6 result(s) found.