Terrapin Beer Co.'s Moo-Hoo Chocolate Milk Stout clone and more

BYO's Weekly Newsletter

Membership Options   Brew Day Bulletin Dear Homebrewer, Explore the wide world of meads [Free]. Read our advice on brewing chocolate beers [Plus and Digital Members]. Then choose from Terrapin Beer Co.'s Moo-Hoo Chocolate Milk Stout clone [Free] or Pelican Brewing Co.'s Midnight Malt clone [Plus and Digital Members]. Learn how to properly evaluate malt [Plus Members Video] before you use it in your next batch of beer. Mr. Wizard answers reader questions about calibrating a pH meter with distilled water [Free] and whether corn and rice adjuncts "dry out" beer [Plus and Digital Members]. We have project plans to help you motorize your grain mill [Free]. You can build a cold room [Plus and Digital Members] for homebrewing.  Happy Holidays from all of us at BYO! Cheers! Brad Ring Publisher For BYO+ and Nano+ Members Only  Brew even better with BYO+ Membership Become a BYO+ Member to access the new BYO+ Video Series, one on-demand workshop, 1000s of how-to articles and tested recipes, and more! Watch with BYO+ Membership Video Evaluating Malt Join Brew Your Own Magazine's Technical Editor Ashton Lewis as he shows you how to properly evaluate malt before you use it in your next batch of beer. Watch with BYO+ or Nano+ Membership Read & Brew: Free Content For All Recipe Terrapin Beer Co.'s Moo-Hoo Chocolate Milk Stout clone Terrapin's Moo-Hoo employs a generous addition of lactose sugar along with cocoa nibs from Olive and Sinclair Chocolate Company to recreate the perfect equilibrium of that American favorite, demonstrating that the pairing of dark beers and chocolaty richness can be both endlessly adaptable and enduringly simple. Read more Article The Wide World of Meads Most all of the fermented, honey-based beverages fall into the larger category of meads. Given the history and ubiquity of these libations throughout the world, it's not surprising they are an amazingly diverse class. Different regions around the world have different specialties and different names for the various meads and honey wines, making for a fairly complex and often misunderstood beverage. Love them or not, it's an interesting study of both history and experimentation possibilities with a dizzying array of combinations and variations. Let's start off with the intricacies of honey before jumping into a few of the more popular variants. Read more Ask Mr. Wizard Calibrating a pH Meter With Distilled Water Q I recently bought a pH meter and got some calibration reagents with it. I'm just about finished with my first bottles so I was about to shop around for some new reagents when it hit me . . . do I really need to buy a 7.0 reagent? If I remember from high school chemistry class correctly (it's been 40 years!), can't I just use distilled water to calibrate for 7.0? A On paper, using distilled water as a pH 7.0 makes sense because the ionization constant is 1 x 10-14 and the concentration of hydrogen ions is 1 x 10-7 molar at 77 °F (25 °C). Converting this to pH by poking 1 x 10-7 into the old calculator and hitting the log key results in -7, and multiplying this by -1 gives us 7; that should be the pH of pure water. I am impressed you remembered that from high school chemistry class.    Read More Project Motorize Your Grain Mill: Projects Although you can make a good pale ale, porter or wheat beer with an all-extract kit, most brewers use crushed grain in their brewing. Inevitably the urge to add "just a touch of something special" motivates brewers to steep specialty grains or even perform mini-mashes. That requires grain — malted, roasted, toasted, even raw. Read More For Digital and Plus Members Only Recipe Pelican Brewing Co.'s Midnight Malt clone Pelican's Midnight Malt takes the structure of a classic, balanced porter and turns the complexity knob up just slightly with the rich character of dark chocolate. Brewed with Meridian Cacao Company nibs sourced directly from cacao farmers in Tanzania, this clone recipe can be adapted by using a range of cocoa nib varieties, based on the brewer's preference.  Read more Article Brewing Chocolate Beers I believe introductions are in order. I'm Alchemist John and I'm a maker, and I don't consider it a problem. I've been having a blast with fermentation for over three decades at this point. I have done all sorts of fermentations — beer, wine, sake, mead, bochet, and concoctions and elixirs that don't quite fit into any category — like the smoked imperial elderberry braggot, or was that an imperial smoked stout with honey and elderberries, or was it an elderberry metheglin with smoked malt? See what I mean?    Read more Ask Mr. Wizard Do Corn and Rice Adjuncts "Dry Out" Beer? Q I hear a lot about corn and rice "drying" out a lager. What is it about these adjuncts in particular that makes them ferment out more?   Read More Project Building a Cold Room A cold room is the ultimate temperature- controlled homebrew storage space. When a new garage was being constructed with the intention of having one side dedicated to his homebrewing hobby, Greg Paterson finished it off with a cold room that many pros would be jealous of. Take a look inside this immensely cool build. Read More *BYO+ and Nano+ Membership Terms and Conditions:  You will be enrolled in the auto-renewal program, and your membership will renew at the prevailing rates at the time. Additional terms and conditions apply, see individual product pages for details.  Copyright © 2021 Brew Your Own, All rights reserved. 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