Archive for June, 2009
Saturday, June 27th, 2009
For the all grain brewer, brew house efficiency is of great importance. Brew house efficiency will directly affect your recipe formulation and how many pounds of malt will be required to reach a specific OG at a specific volume in the fermentor. This is a brief explanation of ...
Posted in Economics of Brewing | 3 Comments »
Sunday, June 21st, 2009
Fruit-flavored beers are extremely popular, and fun to make. One advantage the home brewer has over large breweries is the use of local ingredients and less concern over cost per unit. There are three options for adding fruit flavors to your beer, and they vary in cost, effort, and flavor.
The ...
Posted in Ingredients | 2 Comments »
Saturday, June 20th, 2009
BIAB is an acronym for Brew In A Bag. It is a dead simple all grain brewing technique. All it requires is a large grain straining bag, 15 gallon kettle and a propane burner. This method is excellent for brewers who are wishing to convert from extract brewing to ...
Posted in Brewing, Equipment | 11 Comments »
Saturday, June 13th, 2009
This is an example of an ADVANCED project by one of the Brewers Friend authors. It shows just how fun, exciting, and interesting building out your own brewing kit can be. Be warned: Electricity is DANGEROUS! To complete this project you will need to have a 240VAC circuit that ...
Posted in Equipment | 16 Comments »
Sunday, June 7th, 2009
Very few homebrewers have access to used wine or alcohol barrels, and even fewer brew in 50 gallon batches to properly use them, but it’s quite possible to achieve the “barrel aged” flavor in smaller batches. By using small amounts of wood chips, liquor or wine, water, and time, it’s ...
Posted in Ingredients | No Comments »
Saturday, June 6th, 2009
“No Chill” is a term used for the Aussie method of transferring HOT wort into a sealed container and letting it cool gradually, over a period of time. Aussie brewers generally pitch the yeast when they see fit to do so, sometimes days or even weeks later. This ...
Posted in Brewing | 18 Comments »
Thursday, June 4th, 2009
The water chemistry calculator at this site now allows NaCl (non iodized salt) as an additional brewing salt! Use canning salt, kosher salt, pickling salt, or pure salt - just make sure it is not iodized. Avoid regular table salt because it is iodized! Yeast will not handle iodine well ...
Posted in Announcements | No Comments »
Monday, June 1st, 2009
If you happen to over prime your bottled home brew beer, this is what you will get:
“Huston We Have A Problem”
This beer was very excited to see me! It had a texture more like soda at least until it settled down.
Over priming creates a veritable fountain of fizz, and if ...
Posted in Brewing | 2 Comments »
