Berliner weisse is a low-strength German wheat beer that relies on a source of lactic acid to create a refreshing but intriguing sourness. As with many things in homebrewing, there is more than one way to achieve Berliner weisses' signature tart…
Directions and tasting notes for Wynkoop Colorojo Clone courtesy of Andy Brown. We boil our Denver city water before the brew day and acidulate it with gypsum or acidulated malt. The single infusion mash temperature for this beer is at…
Allagash Brewing Co. founder Rob Tod had an affinity for Belgian beers in the early '90s but the trouble was, they weren't being brewed by American craft breweries. Tod took matters into his own hands, opened Allagash…
It's not unusual to have a surplus of homebrew ingredients, but, with a few simple precautions, it's easy to make ingredients last for quite some time, prevent waste and save money! Malt When improperly stored, malt will experience degradation of flavor and aroma.…
Finding out your beer has off-flavors is a part of learning how to homebrew quality beer. We covered 5 common homebrew off-flavors and how to fix them and received interest in covering a few more flaws. Before reading through the…
Video courtesy of Chop & Brew. Full-length “Brewing with New Hop Varieties” presentation by Nathan Smith (DOZE, Brewing Network) from the 2014 National Homebrewers Conference in Grand Rapids,…
Use the brew in a bag method for this basic Belgian blonde ale recipe. Mash in 4.5 gallons (17 L) of water at 150°F (65.5°C) for 70 minutes. Ferment at 68°F (20°C). Note: This beer is meant to…
During the 2014 National Homebrewers Conference in Grand Rapids, Mich., North Carolina-based Carolina BrewMasters homebrew club were awarded the first-ever Radegast Club of the Year award. The award is issued to a club for its outstanding efforts in promoting homebrewing…
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