| In Old Laxey Brewing Co.'s Bosun Bitter Clone [Free], mashing in relatively warm and the addition of crystal malts make for a nice mouthfeel. | | | Try this double recipe for wheat beer two ways – American Wheat Beer & German Weissbier [Digital Members]. You'll be brewing one batch but need two fermenters as you'll be pitching two different yeasts. | | | This guide will help in tasting your homebrew critically [Free]. Next, we look at how we can get great fermentations from our yeast every time [Digital Members] by understanding the basics of yeast biology. | | Cheers!
Brad Ring
Publisher | | | Read & Brew: Free Content For All | | | Recipe
Old Laxey Brewing Co.'s Bosun Bitter Clone While the gravity and ABV might lead you to think this is a watery beer, it is not. Mashing in relatively warm and the addition of crystal malts make for a nice mouthfeel. The low ABV makes it an easy beer to enjoy pint after pint. And that's the way it is meant to be.
(5 gallons/19 L, all-grain)
OG = 1.036 FG = 1.007
IBU = 30 SRM = 11 ABV = 3.8%
Ingredients
7.5 lbs. (3.4 kg) Golden Promise or Crisp pale malt
4 oz. (113 g) British light crystal malt (10 °L)
4 oz. (113 g) British medium crystal malt (55 °L)
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Tasting Your Homebrew Critically We gathered for the first time since the COVID-19 outbreak at one of our homebrew club member's newly opened brewery taproom. As we naturally broke off into small sub-groups, focusing on different aspects of beer and brewing, I chatted with one fellow club member about how he feels like he has really started to nail down his IPA recipe and process. But because he hasn't had anyone over to taste it he felt like there was no merit to this claim. He followed that by saying, "I just don't know how to taste my beer critically." So this piece is dedicated to him because in order to improve our craft, we all should be able to judge our beer's merits and faults.
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Using Softened Water? Q I am starting to try and understand the pH and minerals that Affect my beer. I have well water and therefore I have a softener to treat the water. This puts my levels of calcium and magnesium at zero because they are negated by the sodium. I also have no chlorides or sulfates because it is well water. My total alkalinity is 160 ppm. my question is, if I understand and I did the math correctly my total alkalinity and residual alkalinity are the same?
A Oh boy, this topic is one of the more confusing ones in all of brewing and I will do my best to keep this answer clear. Toward this goal, I am using a brief Q&A flow to tackle each part of your question, plus several questions of my own, in discrete bits. Not the most elegant form of writing, but hopefully clear! Much of the intermediate information about residual alkalinity falls into the "so what?" category of information, but is required to get to the end result. So buckle your seat belt, grab a cup of coffee (or beer), break out a calculator, and get ready for a deep dive into water calculations.
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Whirlpool Port Install During a brew day several years ago, I was lamenting the extremely sluggish process of draining my boil kettle into my fermenters. I have a counterflow chiller, but in order to get pitchable-temperature wort into the fermenter, I had to run the wort at just a trickle even while my chilling water was at full bore. As one familiar with Newton's Law of Cooling, I realized also how much water I was wasting; heat transfers more quickly when the temperature gradient is steeper.
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Wheat Beer Two Ways You'll be brewing one batch but need two fermenters as you'll be pitching two different yeasts. The American wheat will use an American ale yeast like SafAle US-05, where the weissbier will require a German wheat strain like Mangrove Jack's M20.
(6 gallons/23 L, all-grain)
OG = 1.051 FG = 1.011–1.1014
IBU = 15 SRM = 4 ABV = 5.3%
Ingredients
5.5 lbs. (2.5 kg) Pilsner malt
7 lbs. (3.2 kg) light wheat malt
4 oz. (113 grams) rice hulls (optional, but recommended)
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Get the Most from Your Yeast What we know about yeast and how we manage fermentation has changed dramatically since the early days of brewing, and even in recent decades. Advances in microbiology have gotten us closer to the fungus among us than ever before. Now more than ever, new liquid and dry yeast strains are coming to market faster with reliable cell counts and packaging of liquid yeast continues to evolve.
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The Intricacies of Shelf Stability Q Talk to us about methods used to stabilize beers, ciders, seltzers, and such that may have fermentables in the package.
A Wow, this is quite the rabbit hole of a question. Let's start out with why a fermented beverage, be it beer, wine, seltzer, cider, or some other tasty tipple, may be packaged with fermentable sugars. The most common reason for homebrewers to have fermentable sugars in the package is for bottle conditioning. The idea, of course with bottle conditioning, is to add enough fermentables to achieve the carbonation goals of whatever is being carbonated in the package. Add too little or too much priming sugar and the carbonation is going to be off. This is why it's so important to package completely fermented beer and to know the volume of beer being primed. But that's not what this question is about. You want to know how to end up with fermentable sugars in the glass without having to worry about over-carbonated or exploding beverages.
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Kegerator Tower Cooling: An alternative chilling system I'm proud to say that as of 2021, I've been brewing for twenty years. I spent the first decade of those years producing kits and bottling in flip tops. I read about all-grain brewing processes for longer than I'd care to admit prior to moving away from extract kits. Once I attended my first homebrew club meeting I made the jump to all-grain. Tired of washing bottles and bottling, I promptly made the jump to kegging and haven't looked back. Bottling is still my least favorite brewing-related activity. I installed my first kegerator in 2014 (pictured below), as an under-counter install. Keeping the tower cool was a challenge, since this kegerator didn't have anything in place to do so. Relying only on convection led to many a foamy first beer dispense. I put my engineer brain to work to ponder several options.
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