Milt’s Fermentation Chamber
Milt’s Fermentation Chamber
After a few batches of homebrew with distinct off flavors, Milt Barningham decided to build a new custom fermentation chamber.
Munich Madness
Munich Madness
Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160° F (71.1° C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to…
Pimp my System: Barley’s Bar
Pimp my System: Barley’s Bar
Mike, and his Assistant Brewer Barley, show us how classy a keezer can be in this week's Pimp My System. Check it out!
Carla’s Oat Brown Ale
Carla’s Oat Brown Ale
Reserve 1 cup of crushed pale malt for boil. A step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 l) of 140o F (60o C) water to the crushed grain (minus the 1 cup of pale…
Pimp my system: Oscar’s Beer Cart
Pimp my system: Oscar’s Beer Cart
Introducing Oscar's Beer Cart! Oscar has outfitted this old bourbon barrel to serve as his mobile transportation for his homebrew. You can be sure you won't find this anywhere else! Just click here to check out how he built this awesome cart.
Dubbel Trouble
Dubbel Trouble
Step mash for 45 minutes at 105 °F (41 °C), 30 minutes at 140 °F (60 °C), raise over 30 minutes to 160 °F (71 °C), hold for 15 minutes before mashing out. Ferment at 68 °F (20 °C) for…
Viking Gold
Viking Gold
Mash in at 142° F (61° C) and hold for 30 minutes. Raise to 152° F (67° C) and hold for 30 minutes. Mash out at 165° F (64° C) for 15 minutes. Primary fermentation for 18…
Stop Looking for Malt Complexity in Pilsners
Stop Looking for Malt Complexity in Pilsners
Mash at 155° F (68° C). Decoct one-third and boil for 15 minutes. Add back to main mash, which should bring around a mashout temp. Pitch in the low 40s and ferment at 45° F (7° C). Raise…
Vienna Lager
Vienna Lager
Mash at 152° F (67° C) for 90 minutes. Collect about 12 gallons of wort, boil for a total of 90 minutes. Cool and pitch yeast at 45° F (7° C); let the temperature rise and ferment at…
Black Saxon
Black Saxon
Mash grains at 153° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 15 minutes. Primary fermentation for 14 days at 54° F (12° C). Secondary fermentation for 14 days at…
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