Winter Solstice Red Ale recipe, yeast nutrients and more

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Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, The blend of vanilla and cardamom with the fairly high hoppiness gives Winter Solstice Red Ale [Free] a crisp, full-bodied spiciness like a good Christmas cookie. Wicked Weed Brewing Co.'s Reticent Saison clone [Digital Members] has a complex malt bill to build lots of character underneath the yeast-driven aroma. Have you noticed non-alcoholic beers are increasing in popularity? Read our guide to brewing NA and low alcohol beers at home, including a recipe for Low Alcohol Pilsner [Digital Members]. Then, a student brewer reflects on his university homebrewing experience [Free].  Mr. Wizard troubleshoots dry hops in a narrow-neck carboy [Digital Members] and explains yeast nutrients [Free]. In projects, build a flight serving tray [Free] and these 2 easy keg gadgets [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Winter Solstice Red Ale The blend of vanilla and cardamom with the fairly high hoppiness gives this brew a crisp, full-bodied spiciness like a good Christmas cookie. OG = 1.064  FG = 1.013 IBU = 36  SRM = 12  ABV = 6.9% Ingredients 4 oz. (113 g) crystal malt (50 °L) 2 oz. (57 g) roasted barley (300 °L) 6.6 lbs. (3 kg) amber liquid malt extract 2 lbs. (0.91 kg) wheat dried malt extract (DME) Read more Article The Student Brewer: How to make your parents proud! The university experience provides students with great opportunity for development, for acquiring knowledge, and crucially, for the consumption of vast amounts of cheap alcohol. Most student beer sessions will probably involve copious amounts of practically flavorless house lagers, as they sit and discuss the problems of the world. However, for the discerning scholar, homebrewing presents itself as a very viable option. So as I end my time at Durham University in England, I have had the chance to look back on my university brewing experience and pass on some notes of advice for any potential student brewers out there. Read more Ask Mr Wizard What are yeast nutrients and how are they used? Q What are yeast nutrients and how are they used? A Most yeast nutrient blends contain amino acids, inorganic nitrogen (ammonia), B-vitamins, sterols, unsaturated fatty acids and oftentimes autolyzed yeast which gives a mixture of all of these components. These blends are typically used when making wine, cider or high adjunct beers to provide critical growth factors required by yeast. Fermentations lacking yeast nutrients are usually sluggish with a tendency to become stuck. Read More New Year (finally). New Beer. Say goodbye to 2020 with 50% off your first year of Digital Membership, Print Magazine Subscription or Combo Print Subscription plus Digital Membership* Project Build a Flight Serving Tray A variety of homebrewed beers on tap is a great way to impress your family and friends. But, when your guests have to drive home afterwards, they likely aren't going to be up for a pint of each selection. Enter the flight serving tray (or paddle). Conveniently holding sample size glasses, flight trays should be a part of every homebrewery that has a selection of brews to offer. Here, four homebrewers offer their own designs that you can use to build a flight tray of your own. Read More For Digital Members Only 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 Wicked Weed Brewing Co.'s Reticent Saison clone Wicked Weed may be best known for its sour and hop-forward beers, but they also brew a wide variety of saisons. Reticent has a complex malt bill to build lots of character underneath the yeast-driven aroma. (5 gallons/19 L, all-grain) OG = 1.052 FG = 1.007 IBU = 26 SRM = 4 ABV = 6% Ingredients 5.5 lb. (2.5 kg) Pilsner malt 3.125 lb. (1.41 kg) 2-row pale malt 10 oz. (0.28 kg) wheat malt   Read more Article Hold the Alcohol Have you noticed non-alcoholic beers are increasing in popularity? Whether it's for the more health-focused drinker, the pregnant woman who misses her IPAs, or the friend who's offered to be the designated driver; there's no doubt the demand for these types of products are on the rise. Looking at the current shelf, not only can you can find a variety of beers in the non-alcoholic (NA) category, but there is a growing movement for non-alcoholic spirits as well. These types of beverages have been popular internationally for quite some time, largely due to very strict driving under the influence laws. The craft NA space is filling up with more exotic styles, some with only hops and water or even some with THC (tetrahydrocannabinol) infusions.  Read more Ask Mr. Wizard Dry Hops in a Narrow-Neck Carboy Q I have a specific question about single fermentation dry hopping in narrow-mouth glass carboys. I like to dry hop my NEIPA in two stages: One around three days into fermentation and the second addition around day 8. If I don't want to leave my first batch of three or so ounces (~85 g) of dry hops in my carboy, how can I get them out? Using hop bags is difficult with the narrow mouth of glass carboys. Or is it OK to simply leave the hops in for 10–12 days? A There are some problems best solved by changing tools. The easiest way to add and remove hop bags to a carboy is to use the types with large openings. Just guessing that's not the reply you were seeking! Another approach is to put your hop pellets in an over-sized hop bag to allow plenty of room for expansion and movement within the bag; before putting the bag in your narrow-mouth carboy, tie a piece of fishing line to the bag so you can pull the bag out of the beer (and maybe out of the carboy) at the right time. If the bag is too large to easily pull from the carboy, simply tie your line to the neck of the carboy and let the hop bag hang above the beer level until you have racked your beer when it's easier to wrangle the bag out.   Read more Project Build 2 Easy Keg Gadgets 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. Read more *Free Trial Terms and Conditions: For new members and subscribers only. Limit one per customer. Additional auto-renewal terms apply. See product checkout page for details.  Promotion terms and conditions: No coupon code required. Sale ends January 6, 2021 at 11:59 Pacific. Discount applies to first year of membership/subscription only and is for new members only. See individual product pages for additional terms and conditions.  Copyright © 2021 Brew Your Own, All rights reserved. You were subscribed to the newsletter from Brew Your Own Our mailing address is: Brew Your Own 5515 Main St Manchester Center, VT 05255 Add us to your address book Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.