| Our style profile of Oatmeal Stout [Free] includes brewing tips, a recipe, and nostalgia for a piping hot bowl of stick-to-your ribs breakfast. | | | Rock Art Brewery: Limited Access clone [Free] has a glowing haze thanks to the huge late bursting of hops and a high dry hopping rate, while Lupulin Brewing Co.'s Sophistry 06 clone [Digital Members] has a nice citrus/tropical effect with a kiss of vanilla. | | | Read a chemist's take on the IBU [Digital Members] and exactly how bitter an IBU is. | | | Then, Mr. Wizard explains diacetyl remedies [Digital Members]. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Rock Art Brewery: Limited Access clone While Rock Art uses the cleaner American/California Ale strain in this beer, the unfiltered product still has a glowing haze thanks to the huge late bursting of hops and a high dry hopping rate.
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.015
IBU = 75 SRM = 7 ABV = 7.5%
Ingredients
13.5 lbs. (6.12 kg) 2-row pale malt
1.1 lbs. (500 g) wheat malt (40 °L)
12 oz. (340 g) Carapils® malt
12 oz. (340 g) aromatic malt
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Oatmeal Stout Close your eyes for a moment and think oatmeal. Chances are you're imagining Mom, or somebody's mom, with a piping hot bowl of stick-to-your ribs breakfast nutrition. A flashback to the Old Days when you, or whoever else you're picturing, was a kid. Maybe that imagery explains, at least in part, why oatmeal stout is becoming so popular among homebrewers and other beer aficionados. After all, what do you see when you close your eyes and think about brown ale?
Read more | | Ask Mr Wizard
How long will my beer stay fresh in a keg? Q I am thinking of kicking the bottle habit and kegging my beer instead. My biggest concern is storage temperature and how long my beer will stay good in a keg. I've seen some articles that say the beer will only stay "fresh" for 45 days. Depending upon my brewing and travel schedules, I've had some beers in bottles more than 45 days and they stayed good. Do I have to dedicate a refrigerator to maintaining a constant beer temperature and drink it all in less than 45 days?
A The topic of beer shelf-life and freshness after packaging does not have any hard and fast rules because beers differ in their ability to stay "fresh" after packaging. In general, beer flavor changes much more slowly over time when stored cold. "Freshness" is affected by numerous variables, but the key factors for unfiltered beers are microbiological contamination, oxidation and yeast autolysis.
Read More | | Project
Glass Rinser - A portable cup rinsing station One of our biggest pet peeves at a brew fest is not being able to rinse the glass in between brews. We all know that tasting a stout right after an imperial IPA is not good form without rinsing first and yet it's such a difficult thing at most tasting events. As a homebrewer at events, you want to put your best foot forward and don't want the last beer's flavors to clash with yours, but you never know if the event organizers will provide you with water pitchers and if they do, will it get refilled? I didn't want to lug big water jugs with me, as those can be costly, take time and effort to maneuver & make a mess. We had been at a brewfest in Maine a few years ago that has glass-rinsing stations fashioned out of half kegs.
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Lupulin Brewing Co.'s Sophistry 06 clone "Our Sophistry series of IPAs is our way of playing around with new hops, techniques, and combinations to find fun new flavors," said Matt Schiller, Co-Founder and Head of Brewing Operations at Lupulin Brewing, in Big Lake, Minnesota. For the sixth Sophistry release, Lupulin focused on brand new hops Lotus™, Altus™, and Sultana™, in combination with Citra®, Lemondrop™, and Sabro™. "We were looking for a nice citrus/tropical effect with a kiss of vanilla and we got it."
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.015
IBU = 27* SRM = 5 ABV = 7.5%
5.4 lbs. (2.9 kg) 2-row pale malt
4.2 lbs. (1.9 kg) Golden Promise pale ale malt
1.6 lbs. (0.73 kg) flaked wheat
Read more | | Article
Bitterness & The IBU - What's It All About? In the earlier days of the American India pale ale, bitterness was king. The more Bitterness Units (BU), the better. We didn't have the hazy-juicys, we had bitter and hoppy, piney, ashy, resinous, maybe dank. Predominant West Coast IPAs began to evolve the palates of every cool craft beer junky into a bitter-beer-ophile. Bitterness addicts were made. One pound (0.45 kg) of hops per barrel not satisfying? Six to seven pounds (2.7–3.2 kg) of hops per barrel equated heaven on earth.
Read more | | Ask Mr. Wizard
Cause of my diacetyl Q I seem to have a common issue with excessive diacetyl. I am quite wary of certain yeasts being more prevalent to this issue and the need for a temperature rest post primary fermentation. At first I thought it was a Wyeast 1968 issue, however I have since had issues with the Wyeast strains 1084, 1318 & 1272.
A At first glance I suspect that the yeast strains you like may be the culprit. Most of the strains are described as highly flocculent on the Wyeast Web site and these types of strains often drop out so effectively that a diacetyl rest is difficult because much of the yeast is on the bottom and contact between diacetyl in the beer and yeast cells is limited. I have had problems with diacetyl using flocculent strains in uni-tank fermenters and solved my problem by simply changing yeast strains, in particular selecting less flocculent yeast.
Read more | | Project
Put a Spigot in a Glass Carboy The idea for this issue's project came from a BYO reader. Ronald E. Kingery of Green-town, Indiana wrote to me a while back, asking, "Has there ever been a project in a past issue that dealt with adding a tap (or spigot) to a glass carboy? I am very interested in attempting to do this so I can get completely away from siphoning."
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