Dip hopping, Mow the Damn Lawn recipe and more

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Find Recipes Start your free trial Brew Day Bulletin Dear Homebrewer, Brew Mow the Damn Lawn [Free] when you're looking for a summer thirst quencher. Catch up on dip hopping [Free], then try your hand at it by brewing Fair State Brewing Cooperative & Arbeiter Brewing Co.'s Bibbidy Drippidy Hop clone [Free] and Gigantic Brewing Co.'s Belmont Boogaloo clone [Digital Members]. Get back to basics in Kegging 101 [Digital Members]. Mr. Wizard looks into an alternative lagering/carbonation method [Free] and using water profile for brewing [Digital Members]. This week's featured projects focus on chill time: a counterflow wort chiller [Free] and brew system chiller [Digital Members]. Cheers! Brad Ring Publisher Read & Brew: Free Content For All Recipe Mow the Damn Lawn When a summer thirst quencher is what you are looking for . . . look no further. This is the recipe that made Annie Johnson the 2013 Homebrewer of the Year. (5 gallons/19 L, all-grain) OG = 1.040 FG = 1.009 IBU = 12 SRM = 2 ABV = 4% Ingredients 5 lbs. (2.3 kg) 2-row pale malt 2 lbs. (0.9 kg) rice syrup solids 2 AAU Domestic Hallertau hops (60 mins) (0.5 oz./14 g at 3.9% alpha acids) Read more Article Dip Hopping Modern beer consumers have an insatiable desire for hops. A simple listing of certain varieties on a beer label will send buyers into a tizzy. Hop growers are ramping up programs to develop new varietals that bring exciting flavors and aromas to the forefront. And brewers are working behind the scenes to find new ways to work with hops that not only slake drinker's desires, but also make the most of the remarkable little flower that is fueling the industry. Read more Don't Miss Brewery Start-Up Strategies This Friday! Join us for a full day, live and interactive online workshop packed with the numbers and plans you need to be more successful going after your dream of opening your own small craft brewery. The entire 7+ hour workshop will be recorded so you can still learn from video replays even if you can't be there Friday to learn from Steve Parkes of the American Brewers Guild as well as other speakers. Ask Mr Wizard Alternative Lagering/Carbonation Method? Q Reading some forums and brewing websites from the Czech Republic, I understand that one can interrupt the primary fermentation when it reaches 75%, perform a cold crash, dump the yeast in the case you ferment in a unitank — or rack beer to a clean, sanitized and CO2-purged Corny keg/vessel/britetank — install a spunding valve, set this on 15 psi, maintain the temperature at ~2 °C (36 °F), and let nature do the rest for the coming eight weeks or so, resulting in a fully carbonated, clean Bohemian Pilsner ready for bottling. Are you familiar with this process? I cannot find any literature on this topic. Will it work without adding gyle/kraüsening/priming sugar and yeast, or is the remaining dissolved yeast and sweetness enough to complete the fermentation and carbonation? That would be something. A Nice to see another great question coming in from brewers in Norway! The process outlined above may sound a bit extreme to the modern brewer, but the temperature and time progression described essentially follow traditional cold-lager fermentation and a subsequent cold maturation.   Read More Project Build a Counterflow Wort Chiller As homebrewers we all want to cool our wort quickly after the boil. Wort needs to be cooled to a temperature at which the yeast can be safely pitched. Quick cooling also helps with cold break formation and — when some very light base malts are used — helps minimize the production of dimethyl sulfide (DMS), a molecule that lends a cooked corn odor to beer. In addition, moving the wort quickly through the 160–120 °F (71–49 ºC) range ensures that contaminating organisms have a smaller chance to gain a foothold at these temperatures that are favorable to their growth. 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 Gigantic Brewing Co.'s Belmont Boogaloo clone "This beer dates from 2017 — it has nothing to do with any current extremist groups. It is a reference to Breakin' Two: Electric Boogaloo. It was both our second beer made specifically for them, as well as their 20th anniversary, so a repeat theme made sense. But this is really the only packaged beer that we've dip hopped extensively. We tend to 'bring it' to other breweries more often than use it ourselves, or we use it as just a small part of a larger hopping procedure. This is pure dip hop." – Van Havig, Master Brewer, Gigantic Brewing Company (5 gallons/19 L, all-grain) OG = 1.051  FG = 1.008 IBU = 12  SRM = 9  ABV = 5.6% Ingredients 9.8 lbs. (4.5 kg) Mecca Grade Lamonta pale malt (Maris Otter or other) 6 oz. (170 g) Simpsons medium crystal malt (65 °L) 0.8 AAU Nugget hops (90 min.) (0.07 oz./2 g at 12% alpha acids)   Read more Article Kegging 101 Beer bottles are classic in keeping and serving beer. They contain your beverage at its carbonation and are easy to carry around and share with people. But, they are also annoying to package in as a homebrewer, and can be monetarily costly if buying new or time consuming if cleaning old, plus the time spent getting all your beer into those bottles. If they didn't start out with a kegging system, homebrewers often start thinking about kegging as soon as they have cleaned bottles for their first batch. But what's involved and when is it time to make the jump? Read more Ask Mr. Wizard Using Water Profile for Brewing Q When I began many years ago, I used our own well water. In attempts to improve, I have used bottled spring, distilled, reverse osmosis (RO), etc. I would like to get back to using my own water if possible. I have read all kinds of information regarding water treatment, but I am still not sure of how to attack this. I have attached my complete analysis from Ward Laboratory. Any help I can get is much appreciated! A Rick, water chemistry can indeed be confusing. I think one of the reasons that the topic is so frustrating to read about is partly due to the number of different units that are used to express the concentration of ions in water. The analysis you sent from Ward Laboratories is typical of modern water lab reports and provides the concentration of the specific ions of interest, versus "lumpy values" like total alkalinity as CaCO3.   Read more Project Brew System Chiller: A time-saving upgrade A little while back I purchased a Robobrew (Brewzilla) all-in-one brew system. It comes equipped with a good immersion chiller. If you have a system like this and you're happy with it, then read no further. But if you'd like to make your chill time a little shorter and use less water, then I highly recommend a plate chiller. I won't get into the details here of what makes a plate chiller awesome but there are many resources that can explain why, like the story found here. 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. 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