| Root Down Brewing Co.'s Bine clone [Free] has an intense hop aroma and flavor, and it features passion fruit, papaya, grapefruit, lemon rind, pine, and resin. This Schwarz-Pilsner [Digital Members] recipe combines the grain bill of a schwarzbier recipe with the yeast and hop bill of a Pilsner recipe. | | | Repitching is a skill all brewers should know. Get our yeast pitching checklist and rules of thumb [Free]. | | | Mr. Wizard has tips on how to safely brew with wild yeast [Free] at home. He also explains what to expect when bottling nitrogen-charged beer [Digital Members]. | | | Learn techniques to cut calories, not flavor [Digital Members] in your homebrew, including a recipe for Rye Brut IPA. | | | Our next live chat [Digital Members] takes place on June 18 with Michael Tonsmeire (aka The Mad Fermentationist, Sapwood Cellars Co-Owner/Brewer, and author of "American Sour Beers"). | | | Reminder: we're providing a list of current homebrew supply retail shops' business status. Please support your local homebrew shop through these challenging times for everyone. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Root Down Brewing Co.'s Bine clone Bine should be near brilliant clarity and a burnished golden color with moderate high carbonation. The hop aroma and flavor are intense and feature passion fruit, papaya, grapefruit, lemon rind, pine, and resin. The strong hop bitterness is firm but not abrasive while the dry finish keeps you coming back for more.
(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.012
IBU = 60 SRM = 5 ABV = 6.5%
Ingredients
5.5 lbs. (2.5 kg) 2-row pale malt
4.5 lbs. (2.04 kg) Pilsner malt
2 lbs. (0.91 kg) Vienna malt
0.5 lb. (0.23 kg) corn sugar (20 min.)
Read more | | Article
Help Wanted: Yeast Wrangler. Repitching is a skill all brewers should know Back in the days when there were only a couple hundred breweries in the United States it was common for brewery owners to claim they were the brewer. I ended up in many late-night conversations with other brewers about who is actually the brewer in a brewery? Is keeping the lights on sufficient? Who is the assistant? What part of the process is critical to operations? Over the years it became clear that the Head Brewer or Brewmaster was the person responsible for the wort and the yeast.
Read more | | Ask Mr Wizard
How do you tame wild yeasts? Q I am interested in using wild yeast strains, especially Brettanomyces like those used in Orval Trappist and Mo' Betta Bretta. I have been warned that wild yeast can easily contaminate all of your brewing equipment. I live in a small apartment and all of my fermenting and storage of equipment is done in the same office-type storage/supply cabinet. What precautions can I take to still be able to brew "regular" beers and wild brews side by side?
A Most brewers have heard horror stories about wild yeast and certain bacteria, like Lactobacillus and Pediococcus, setting up camp in a brewery and contaminating everything in sight. I think these stories originated from times when brewing equipment was very difficult to clean. Wooden vessels, poor valve designs, threaded fittings, open fermenters and the like were commonly seen in older breweries. In this type of environment, it is easy to understand how an unwanted population of microorganisms would be very difficult to expel.
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| | Project
Make Your Own Spindle Tap Handles: Projects Every few issues we get a request for something easy enough to build on a Saturday afternoon. Tap handles are just such a project and I built one in less time than it took for the University of Michigan football team to defeat my hometown Michigan State Spartans.
Read More | | Members get access to thousands of recipes, all new BYO issues and more. Try membership risk free for 14 days.*
Brew Better. Try Membership, Free!* | | | Recipe
Schwarz-Pilsner This recipe combines the grain bill of my schwarzbier recipe with the yeast and hop bill of my Pilsner recipe.
(5 gallons/19 L, all-grain)
OG = 1.052 FG =1.012
IBU = 42 SRM = 35 ABV = 5.3%
Ingredients
6.6 lbs. (3 kg) Munich malt
3.5 lbs. (1.6 kg) 2-row pale malt
12 oz. (336 g) Weyermann Carafa® II malt (430 °L)
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Cutting Calories, Not Flavor While the origins of beer have been cause for much debate, it is widely accepted that, for much of human history, beer has been considered beneficial for the promotion of health and nutrition. Made from a variety of cereal grasses, the connection between beer and bread was virtually inseparable, with many of the early-recorded recipes including the addition of bread and bread-like substances.
Read more | | Ask Mr. Wizard
Bottling nitrogen-charged beer Q Is it possible to bottle nitrogen-charged beer? My amber has been in the keg for two weeks pressurized with 25% carbon dioxide and 75% nitrogen. I plan to bottle it next week.
A Anything is possible, Karl, and yes, you can bottle beer that has been "gassed" with a blend of carbon dioxide and nitrogen. Just use your counter-pressure bottle filler as you normally would. However, when you pour your bottled nitrogenated beer into a glass, you will not get the rich head or the profusion of fine bubbles with that comes with beers from a nitrogen tap. In fact, your beer will probably seem flat.
Read more | | Project
Build 2 Easy Keg Gadgets: Projects This month we'll tackle a couple of easy projects that will make your summer beer drinking easier and more pleasurable. First is a way to answer the burning question "Is my kegged beer carbonated? And is it carbonated to style?" Kegging is very cool, very easy and — once you've popped the bucks for kegs, regulator and CO2 tank — highly portable. But getting the right dispensing pressure can be tricky. We'll rescue you.
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