British Dark Mild Ale recipe, bottle conditioning and more

Plus: brewing modern porter, glass rinser project, kegerator upgrade, and more

Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, When brewing modern porter [Digital Members], it's helpful to understand how the style's history informs its present. Then, try brewing Imprint Beer Co.'s Imperial Milk Porter clone or Beachwood Brewing Co.'s Wholly Smoke Robust Smoked Porter clone [Digital Members]. This British Dark Mild Ale recipe [Free] is a session ale is known for it's low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds.  Don't miss our how-to guide to bottle conditioning [Free]. Michael Tonsmeire shares one of his favorite saison recipes: Nu Zuland Saison [Digital Members]. Mr. Wizard discusses the best way to check the temperature of a mash [Digital Members] and equipping a kegerator with gas on the outside [Free]. Finally, in project plans: a glass rinser [Free] and fermentation heater [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe British Dark Mild Ale Jamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for it's low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. Often served via cask in it's native land. (5 gallons/19 L, all-grain) OG = 1.036 (8.9 °P)  FG = 1.011 (2.8 °P) IBU = 17  SRM = 22  ABV = 3.2% Ingredients 6.25 lb. (2.83 kg) Crisp British pale ale malt or similar (3 °L) 5 oz. (142 g) crystal malt (60 °L) 5 oz. (142 g) crystal malt (120 °L) 4 oz. (113 g) black patent malt (525 °L) Read more Register by Thursday, Feb. 11 to Receive BrewLab Kit for Brewing Water Adjustments Online Boot Camp Only 2 days left to register for John Palmer's upcoming Brewing Water Online Workshop to receive a BrewLab Water Test Kit in time for the Feb. 26 boot camp. Don't miss out on this chance to learn about brewing water live. Article On the Yeast: Guide to Bottle Conditioning So you have finished your latest batch of Belgian ale! You brewed it and fermented it. It looks great in the secondary. Now it is time to bottle … and to bottle condition. But you wonder: Are there any tricks to emulating the great Belgian breweries and achieving the authentic Belgian ale taste? In a word, the answer is yes. Think of it like any other beer style, with a twist. Read more Ask Mr Wizard Equipping a kegerator with gas on the outside Q I have a kegerator with two taps on top. Inside I can easily fit two Cornelius kegs plus a 5-pound CO2 cylinder. However, I recently started nitrogenating some of my beers, which requires another cylinder (slightly larger than the CO2 cylinder). I also sometimes have three kegs of beer that I want to refrigerate, or perhaps two kegs and a carboy in secondary fermentation. I would like to drill a couple of holes in the side of my kegerator so that I can keep the gas cylinders outside the kegerator, leaving more space for beer inside. My wife is concerned that the kegerator will leak cold air, and thus increase our electricity consumption. What is the best way to accomplish this while satisfying my wife's concerns? A There is something about homebrewing that seems to result in debates about the home. The most frequent seems to involve brewers commandeering the kitchen and leaving it a wreck. This, however, is the first dispute over BTUs and homebrewing that I have been sent for comment.    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.  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 Nu Zuland Saison Michael Tonsmeire provides one of his favorite saison recipes "One of the two Brettanomyces strains I used in this beer was obtained from homebrewer Jason Rodriguez, who isolated it from a bottle of Brasserie Cantillon. Jason termed the strain CB2." (5 gallons/19 L, all-grain) OG = 1.062 FG = 1.007 IBU = 38 SRM = 3 ABV = 7.25% pre-wine (7.4-7.6% post-wine) Ingredients 8.3 lbs. (3.76 kg) Pilsner malt 4.2 lbs. (1.91 kg) wheat malt 11 AAU Rakau hop pellets (30 min.) (1 oz./28 g of 11% alpha acid) 14 AAU Motueka hop pellets (0 min.) (2 oz./56 g of 7% alpha acid)   Read more Article Brewing Modern Porter If there's a brewing question more ubiquitous than "what's the difference between stout and porter?" I don't know what it is. One thing I do know, though, is that like most any discussion of beer styles the questions shouldn't be isolated to how one style compares to another, but how those styles have evolved over time. In a beer and brewing world that places a premium on innovation and novelty it might seem like an odd question; some might argue that beer styles as we've traditionally understood them don't even exist anymore.  Read more Ask Mr. Wizard What's the best way to check the temperature of a mash? Q What's the best way to check the temperature of a mash? I use a five-gallon, round picnic cooler (Rubbermaid). The first time I did an all-grain brew, I followed "The New Complete Joy Of Homebrewing" by Charles Papazian (Avon Books, 1991). It says to raise the temperature of the water about 12° to 17° F above the desired mash temperature. I did this and the mash temperature dropped to 144° F; I was targeting a temperature of 152° F. I checked it with a dial thermometer. I also used 170° F sparge water. What is the temperature drop of sparge water? A The best way to check mash temperature is with a calibrated-dial or alcohol-filled thermometer. The easiest way to calibrate a thermometer is by filling a glass with ice cubes and then filling the glass with water. In a few minutes the water temperature will drop to 32° F. If the thermometer is a dial-type, it most likely has an adjustment screw or the face can be rotated. Simply adjust the thermometer so that it reads 32° F (0° C).   Read more Project Fermentation Heater Fermentation temperature control can mean a world of difference in the quality of beer. One of my early hurdles in homebrewing was keeping my carboy cool enough through the warmer months. Too hot of a fermentation can encourage the production of fusel alcohols and esters leading to off flavors and aromas. This can be solved with water/ice baths, wet towels, and more advanced means. 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.  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.