Nostalgia: Exploring 19th Century British Ales
Making Sense of Your Homebrew Competition Scoresheet
No Fail Stout (Gluten-free)
No Fail Stout (Gluten-free)
Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times. Cool wort to 67° F (19° C), pitch yeast, and ferment for…
Brew in a Bag: To Squeeze or Not to Squeeze
Brew in a Bag: To Squeeze or Not to Squeeze
This experiment evaluates the differences between two beers made using the BIAB (Brew In A Bag) method where one grain bag was squeezed post-mash while the other was allowed to drain.
Choc Full O’ Cherry Porter
Choc Full O’ Cherry Porter
Mash 1 hour at 152°F (67°C). After primary fermentation, rack to secondary and add frozen sour cherries and cocoa nibs. Allow the beer to stay on the fruit and cocoa nibs for at least two weeks—a month or two is…
Boiling & Seething: Recreating Two Medieval Mead Recipes
Boiling & Seething: Recreating Two Medieval Mead Recipes
Susan Verberg sets out to accurately translate two medieval mead recipes discovered in Middle English.
The Wheel of Homebrew Retailing
The Wheel of Homebrew Retailing
Retail trade is a continuously changing industry. A theory known as the “wheel of retailing” argues that every new dominant retail model is replaced by a newer, more efficient form. New business and technological innovations have brought us…
5 Tips for Homebrewing Lager
5 Tips for Homebrewing Lager
Here are 5 tips that will improve your homebrewed lager, whether you’re a seasoned veteran or a first-timer.
John’s “World Famous” Dark Lager
John’s “World Famous” Dark Lager
Mash at 152°F (67°C) for 45 minutes. Boil for 60 minutes. Ferment at 55°F (12.8°C).
Sour Cherry Cider
Sour Cherry Cider
Spy Cider: Add yeast nutrient, additional sugars, honey, or fruit to cider. Crush Campden tablets and stir in. Allow to sit for 24 hours, then make yeast starter with 1 cup (237 mL) warm water, 0.5 tsp. (2.5 mL)…
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