| This Raspberry Porter recipe [Free] features the magical combination of raspberries with the chocolate-y flavors of a porter…delicious. | | | While Saisons are traditionally a warm weather drink, this Dark Winter Saison recipe [Digital Members] is a strong, dark, spiced saison in which the blend of spices along with the earthiness of the Brettanomyces and buckwheat honey make for an almost savory beer. | | | Read our deep dive into understanding mashing enzymes [Free], which convert the starch in malt into soluble sugars. By understanding and manipulating enzyme activity, an all-grain brewer can control the fermentability of his wort. | | | Mr. Wizard explores the subtleties of beer gas [Free] and choosing specialty malts [Digital Members]. | | | Meadmaking [Digital Members] follows many of the same basic rules and procedures as brewing beer from extract syrup. If you'd like to try, read our guide with recipes [Digital Members]. | | | Check out these project plans for a counterpressure bottle filler [Free] and a portable keg cooler [Digital Members]. | | | From all of us at BYO, best wishes for a wonderful holiday season! | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Raspberry Porter The magical combination of raspberries with the chocolate-y flavors of a porter…delicious.
(5 gallons,/19 L, partial mash)
OG = 1.053 FG = 1.014
SRM = 30 IBU = 21 ABV = 5.1%
Ingredients
5 lbs. (2.3 kg) extra light dried malt extract
1.5 lbs. (0.68 kg) pale malt (2-row)
6 oz. (170 g) chocolate malt (350 °L)
5 oz. (142 g) roasted barley (500 °L)
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Understanding Enzymes Many homebrewers find this question confusing, which is hardly surprising, since many commercial brewers don't appear to truly understand it either! It is important to think of the mash as two distinct operations: conversion of the solid malted barley into a liquid extract, and recovering that sweet "wort" from the spent grains. This article will discuss mashing enzymes, which convert the starch in malt into soluble sugars. By understanding and manipulating enzyme activity, an all-grain brewer can control the fermentability of his wort.
Read more | | Ask Mr Wizard
The Subtleties of Beer Gas Q I read the article on serving stouts with beer gas on your website (https://byo.com/article/nitrogen-stout-faucets/), and I'm hoping you have some insight into a situation I'm having. I recently added a beer gas line and a stout faucet to my home kegerator. I got a Keg of Belching Beaver Peanut Butter Milk Stout from a local store. The beer comes out very, very foamy during pouring, but the head disappears completely after a minute or two and then the beer is flat. In the aforementioned article, it describes a period of time for conditioning a keg on beer gas. I guess my primary question is: Is this step typical for a commercial keg or is that step normally only homebrew? Do all commercial kegs for nitro stouts need to be conditioned over a week like this? Any insights you have would be helpful and appreciated.
A Years ago I was talking to a crusty dude named Larry who worked for a local beer distributor about the dirty draft beer tricks that can be played by competing distributors. Larry told me that he used to work for the local Coors distributor who also had Guinness in their portfolio. Larry would sell Guinness into his Coors accounts and then switch all of the beers at the account to "Guinness Gas," a blend of 75% nitrogen/25% carbon dioxide that is also known as beer gas, to make things simpler for the account.
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Counterpressure Bottle Filler Kegging is convenient. it eliminates the bottling process, and cuts out days of carbonating time. When you bring a keg to a friend's house, however, you're bringing a lot of beer. The more beer you bring, the more beer the friends drink. You may never get a full glass for yourself. These are the times that call for bottles.
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Dark Winter Saison Saisons are traditionally a warm weather drink, but a few of us have a tradition of getting together each fall to brew a strong, dark, spiced saison. Each year's version has a different dried fruit and dark malt. The blend of spices along with the earthiness of the Brettanomyces and buckwheat honey make for an almost savory beer. Brett C is a good complement to the Dupont strain because it helps to dry out the beer.
(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.004
IBU = 24 SRM = 23 ABV = 8.3%
Ingredients
9.5 lbs. (4.3 kg) German Pilsner malt
2 lbs. (0.91 kg) German Munich malt
0.50 lbs. (0.23 kg) flaked oats
Read more | | Article
Mead: The Most Noble Brew Is there a brew that conjures up more images than mead? Whether you associate it with ancient druids, pre-Roman civilizations of central Europe, Vikings, Teutonic raiders, Celts ancient or modern, it is impossible to deny the hold that mead has always had on the imagination of Western civilization. Some believe that it was mead that Homer and others had in mind when they described "nectar," the favored beverage of the inhabitants of Olympus.
Read more | | Ask Mr. Wizard
Choosing Specialty Malts Q My brew club recently brewed a dry stout (Guinness clone), while using the recipe in the May–June 2005 issue of BYO. It came out very close to target and is now on tap with "beer mix" gas (C02/N2) and a proper stout faucet. In fact, it came out well enough that we would like to enter this in a local competition, but we're not sure how best to bottle this without losing the nitrogen generated smoothness. Since the little Guinness "draught" bottle and can widgets are not available to homebrewers, is it possible to achieve the same effect another way? We have a counter-pressure filler, but do we use straight CO2 to fill, or should we use the beer mix gas? If it's not possible to achieve the nitrogen effect, how do people properly enter a dry stout such as this in a competition? Thanks for the help!
A I have never shied away from taking pot shots at competitions. I brew beer to please myself and if by chance I get lucky and win a medal in a competition, great! If not, I don't get too upset. The problem with competitions, in my opinion, is that their very nature forces beer to conform to something.
Read more | | Project
Build a Portable Keg Cooler My family and I go camping every summer with a group of friends in New Braunfels, Texas during Memorial and Labor Day weekends. A couple of years ago, one of my friends' brothers found out that I homebrewed and he kept asking me when I was going to bring some of my beer so he could try it out. I told him that I don't like to bottle but I would bring a keg on our next trip as long as he kept it iced down. I took a typical 5-gallon (19-L) Corny keg on Labor Day 2014 and we laid it horizontal in a 90-quart (85-L) ice chest packed with ice.
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