| Gordon Strong's Pre-Prohibition Lager [Plus and Digital Members] uses flaked maize rather than a cereal mash, and has some upgraded malt and hops. | | | Read our style profile of British Bitter [Free]. | | | Stone Brewing Co.'s Imperial Russian Stout clone [Free] is an intensely aromatic beer that abounds with notes of chocolate, coffee, black currants, anise and roastiness. | | | Mr. Wizard has tips for adding body to stout [Free] and clarifying beer [Plus and Digital Members]. | | | Learn the calculations, equipment, and best practices needed to carbonate your kegged beer naturally in our Spunding 101 video. [Plus Members] | | | Reminder: homebrewing is supposed to be fun, so stop worrying and enjoy the brew [Plus and Digital Members]. | | Cheers!
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Spunding 101 You can carbonate your kegged beer naturally using spunding. Learn how the calculations, equipment, and best practices for this technique with Brew Your Own Magazine's Technical Editor Ashton Lewis.
Watch with BYO+ or Nano+ Membership | | | Read & Brew: Free Content For All | | | Recipe
Stone Brewing Co.'s Imperial Russian Stout clone According to Stone's website, "This massive and intensely aromatic beer abounds with notes of chocolate, coffee, black currants, anise and roastiness, and its heavy palate is nothing to be trifled with."
(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.020
IBU = 65 SRM = 63 ABV = 10.7% Ingredients
16.5 lbs. (7.5 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roasted barley (500 °L)
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| | Article
British Bitter Maybe it's genetic. As much as I enjoy a good German lager, a Czech pils, or a Belgian abbey beer, nothing tugs at my heart like a good British bitter. I figure it's the blood of all those working-class Nottingham souls calling for their "pint of bitter."
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| | Ask Mr. Wizard
Adding Body Q How do I add body to my stout? My stout has good aroma and flavor but it seems thin. Is there a way to add more body to it?
A The old thin-bodied stout is definitely one of the more frustrating flaws for this particular style. From what I have observed, this flaw is often associated with stouts that are brewed in an attempt to mimic the famed dry stouts of Ireland like Guinness, Murphy's and Beamish. These draught stouts all are dispensed using nitrogen and much of the body is directly related to the method of dispense. Take away the nitrogen dispense methods and the result is a thinner-bodied dark ale with the alcohol content of a light lager.
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From Brew Pot to Brew Kettle: Projects One of the great things about building your own homebrewing equipment is that you can convert a piece of equipment that you already have into something you find more useful — for example, if you have an extra brewpot, but you could actually use a kettle, you can follow a few simple steps and have the equipment you need, which is great if you don't want to spend money on something brand new.
Read More | | | For Digital and Plus Members Only | | | Recipe
Gordon Strong's Pre-Prohibition Lager I'm presenting a modern homebrew version of this recipe that uses flaked maize rather than a cereal mash, and has some upgraded malt and hops.
Read more | | Article
Love What You Do: Stop worrying and enjoy the brew One of the hardest lessons a hardcore homebrewer has to learn is that homebrewing should be an enjoyable pastime. There are so many things to learn and stress over that sometimes the prime directive gets lost. We're making beer; in our kitchens, garages, sheds — we're not launching a rocket into space on a mission to expand human consciousness (or save us from an alien species we've inadvertently maddened). Read more | | Ask Mr. Wizard
Beer Clarification Advice Q What is your preferred method of clarifying beer, including removing chill haze? I've tried finings (isinglass, silica-based, and gelatin), and filtering down to 1 micron but never had results as good as just leaving the beer chilled for a month or two.
Read More | | Project
DIY Draft Trunk Lines: When you want to run long draft lines Like many homebrewers who keg their beers, I started out serving from a chest freezer with a two-tap beer tower bolted to its lid. When the compressor on the freezer died I decided it was time to increase the number of taps so that I could pour more beer styles simultaneously. This led to a choice: I could either go with a collar keezer, keeping the freezer, kegs, and taps in my brewery, or I could build a bar in the finished part of the basement, but I would have to keep the freezer and kegs in the brewery. I decided it was time to build a bar.
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