| Our guide to master carbonation [Free] includes an equilibrium table and the science behind choosing the right amount of priming sugar. | | | Next, read our style profile of Leichtbier (light in alcohol, not flavor), including a recipe [Digital Members]. | | | This week, we're featuring two stout recipes: Captain Leo's Foreign Extra Stout [Free] and Imprint Beer Co.'s Black Forest Cake Stout clone [Digital Members], a pastry stout with cherry puree, vanilla beans, and cacao. | | | Finally, here are plans to build a better bottle capper [Digital Members] and a multiple bottle filler [Free]. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Captain Leo's Foreign Extra Stout (5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.020
IBU = 43 SRM = 40 ABV = 7.6%
Ingredients
10 lbs. (4.5 kg) domestic 2-row pale malt
2 lbs. (907 g) Munich malt (10 °L)
1 lb. (454 g) wheat malt
1 lb. (454 g) flaked barley
Read more | | Article
Master the Action: Carbonation Under-carbonated beer is not called "flat" for nothing! You want your beer to sparkle, but without carbonation it tastes thin, watery, dull, and lifeless. It's hardly beer unless you can feel the bubbles dancing on your tongue. Perhaps it has the slow, graceful, waltzing tingle of a brown ale or the hyperactive, cleated tap-dance of an effervescent wheat beer, but bubbles there must be.
Read more | | Ask Mr Wizard
Bottling from a Keg Q We all (hopefully) know not to bottle-carbonate beers beyond a certain volume, such as 2.5–3 volumes. Say that you have a highly carbonated brew (3.5–4 volumes) that you force carbonated in a keg and now want to bottle from the keg. If you bottle into a regular 12 oz. bottle will there be any issues with the CO2 coming out of solution if the bottle is at room temperature? Or can you pull this off safely since the beer is already carbonated vs. what happens as yeast eats sugar when you bottle-carbonate?
A Most bottled beers do fall into the 2.5 to 3.0 volume carbonation range, but there are styles that are typically carbonated to a much higher level. Many Belgian styles and German hefeweizens are normally carbonated to a higher level, sometimes pushing the 6 volume mark, and Champagne often times contains more than 8 volumes of carbon dioxide. The most important thing when bottling beers with higher carbon dioxide levels is selecting glass bottles that have a pressure rating aligned with the pressure developed in the bottle. Violating this basic rule results in exploding bottles; a safety problem and a product loss problem all in one.
Read More | | Project
Build a Multiple Bottle Filler Bottling just takes too long. Wouldn't you like to have a multi-head bottling machine, like the pros? Unfortun-ately the models at the commercial breweries can cost upwards of $20,000. We believe you can build a multi-head bottling machine for under $50!
Bottling, using the familiar "bottling bucket" just takes too long. That's mostly because we fill bottles singly, and each fill takes 15–25 seconds depending on size of the bottle. What if we could use familiar and inexpensive "bottling wands" to create a multi-head bottling machine?
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Brew Better. Try Membership, Free!* | | | Recipe
Imprint Beer Co.'s Black Forest Cake Stout clone A pastry stout with cherry puree, vanilla beans, and cacao.
(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.028
IBU = 65 SRM = 69 ABV = 9.6%
Ingredients
15.5 lbs. (7 kg) American 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt
1 lb. (0.45 kg) Carafoam® malt
Read more | | Article
Leichtbier: light in alcohol, not flavor Tastes great, less filling — but in Germany it's actually true. Compared to the marketing taglines of U.S. companies in the past trying to sell lower-alcohol beer, German breweries are producing beer with flavor that has less alcohol than their normal products. That's pretty much what you'd expect, right? If your baseline beer starts with more flavor, then it's logical to assume that a lower-alcohol version would still need flavor to compete in a market where consumers expect beer to not taste like water (I'm looking at you, hard seltzer makers).
Read more | | Ask Mr. Wizard
How can you prevent a vacuum from forming in an airlock during fermentation? Q I brewed a batch of lager (a three-gallon batch in a five-gallon carboy) and instead of the normal CO2 venting out of the air lock, a vacuum formed. I used a wort chiller and pitched the yeast at 72° F. At 18 hours the cap was sucked down onto the vent tube with liquid (vodka) suspended in the vent tube (wort temperature 64° F sitting in my basement). I moved the carboy to a refrigerator sitting in a cold garage and the wort temperature dropped to 54° F over the next 18 hours. The same vacuum was present at 36 hours. Finally after 48 hours a slow fermentation was going with the cap raising, but it was three-plus days before a strong fermentation was present. Could the rapid temperature change or poor yeast start have caused the vacuum? What happened and what can I do to prevent this in the future?
A What happened to your fermenter was due to the relation between gas temperature, volume and pressure. A sealed container will exhibit a decrease in gas pressure if the container is cooled and conversely its pressure will increase when heated. Fermentation airlocks allow gas to escape and a cool carboy that is heated will not build pressure. However, a warm carboy that is cooled will exhibit a drop in pressure.
Read more | | Project
Build a Better Bottle Capper One thing I really like about the homebrewing hobby is that it allows me to build various gadgets and equipment that I can use in my basement brewery. I am constantly thinking of ideas that will either make a process easier or at least make it more enjoyable. Recently I came up with a project that does both: A pneumatic bottle capper. I came up with the idea one day after I came across a spare air cylinder. Immediately the idea of a pneumatically-powered capper came to mind. One of the first things I wanted to figure out was how to attach a capping bell to the end of the cylinder rod.
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