| Try this Classic Rauchbier recipe [Free], a Bamberg-style reddish lager. | | | Drekker Brewing Co.'s Hyper Scream clone [Digital Members] recipe is an imperial New England-style IPA with a massive hop aroma due to late-hop additions and kveik yeast. Learn more about kveik, the strains of indigenous symbiotic yeast culture from Norway that seem to ferment at warp speed and at unusually high temperatures [Digital Members]. | | | Reach new levels of homebrewing efficiency with this plan for 4 beers from 1 brew day [Free]. | | | Learn how to build a simple RIMS [Free], then ditch the plastic cooler and build a portable custom jockey box [Digital Members]. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Classic Rauchbier This is a Bamberg-style reddish lager, sweet and substantial like a Marzen, with the distinctive smokiness of a beechwood fire.
(5 gallons/19 L, partial mash)
OG = 1.060 FG = 1.018
IBU = 28 SRM = 5 ABV = 5.5%
Ingredients
3 lbs. (1.4 kg) lager malt (or Pilsner malt if not available)
3.5 lbs. (1.6 kg) rauch malt
0.5 lb. (0.23 kg) Carapils® malt
0.5 lb. (0.23 kg) Vienna malt
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4 Beers from 1 Brew Day Over the years the amount of time I can dedicate to brewing has drastically decreased. When I started homebrewing in college, I had nothing but free time. Then, becoming a single young professional, I still had a lot of time and now more expendable income as well — the perfect recipe for a homebrewer, pardon the pun. Over time though, I got a girlfriend, who turned into a wife, then came a house, then kids.
Read more | | Ask Mr Wizard
Storing yeast starters Q After making a starter is it possible to store it long term? I have some leftover London Ale yeast sitting in my fridge . . . how long will that last? If I make a yeast starter, what could I do to make it last?
A Reusing yeast is certainly one of those things that makes sense from a cost-savings perspective. Indeed, brewers have been harvesting yeast crops at the end of fermentation, temporarily storing the yeast and re-pitching it into subsequent batches for a very, very long time.
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Build a simple RIMS: Projects More than two years ago BYO ran one of my first do-it-yourself stories, "Build a $50 Mash Tun" (September 1999). That device has since brewed dozens of batches of all-grain beer with great success. Now it's time to take it to the next level and add an internal heater and external pump. In other words, it's time for us to make our inexpensive mash tun into an inexpensive RIMS (Recirculating Infusion Mash System).
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
Drekker Brewing Co.'s Hyper Scream clone This imperial New England-style IPA has a silky mouthfeel from generous oat and spelt additions, and a massive hop aroma due to massive late-hop additions and kveik yeast.
(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.013
IBU = 25 SRM = 6 ABV = 8.4%
Ingredients
9 lbs. (4.1 kg) Rahr 2-row barley malt
3.25 lbs. (1.5 kg) Crisp naked oat malt
2.25 lbs. (1 kg) Weyermann Carafoam® malt
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Traditional Norwegian Kviek To be honest with you, at first I didn't have much interest in kveik, the strains of indigenous symbiotic yeast culture from Norway that seem to ferment at warp speed and at unusually high temperatures. From what little bit I'd heard about it, it seemed gimmicky, like a trend or fad that wouldn't last long here in the U.S. Beyond the quick fermenting power of kveik — with its ability to turn around a beer from grain to glass in just a matter of days — I didn't see what the hype was about.
Read more | | Ask Mr. Wizard
Is removing hops and trub from your fermenter necessary? Q I was wondering if you could give us your expert opinion on whether or not you should 1) remove hops and 2) remove trub. The only reason I can think of for removing hops is if one has a chiller that might get clogged. During racking into my keg, I also get some floating "junk" in my beer if I don't first rack my beer from the primary fermenter into a secondary fermenter. Most of the time I just rack into my keg. Please help. I'm sure I'm not the only one who wonders about this, although my beer tastes good.
A If you don't mind the "junk" floating in your beer and you don't reuse your yeast, then hop and trub removal are probably not necessary. For that matter, you probably don't have to separate the wort from your malt. Seriously, a good beer could be made by mashing the malt, boiling the whole mash with hops, and then letting it cool before adding yeast. At the end of fermentation you could then separate the beer from the rest of the mess, perhaps with a straw equipped with a coarse filter.
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From Ice Box to Jockey Box Crafting beer is more than just a hobby, it is a life style. For some, it is a profession, for others a dream for something bigger, a dream to take their passion to the next level. Nonetheless, we all share the same love and desire to create a beer that people, including ourselves, fall in love with. A beer that pours our story and displays our adventurous character; in hopes that the long path of dedication and hard work shows its true color in the first pour, the first sniff, and finally the first sip. You look into the face of judgment.
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