Sierra Nevada Brewing Co.'s Pale Ale clone, ferment in a Cornelius keg and more

BYO's Weekly Newsletter

Membership Options   Brew Day Bulletin Dear Homebrewer, When brewing Sierra Nevada Brewing Co.'s Pale Ale clone [Free], use only fresh hops that have been stored correctly for the best hop flavor and aroma. For our Blueberry Porter recipe [Plus and Digital Members], you can use frozen blueberries. We had fun celebrating a synagogue brew day [Free].  Closed vessel racking [Plus video] is a useful skill to transfer your beer between containers without any exposure to outside oxygen. Learn what three pros with experience brewing at breweries of vastly different sizes consider when choosing and handling base grains [Plus and Digital Members]. Make your plastic bucket fantastic [Plus and Digital Members] and learn to ferment in a Cornelius keg [Free]. Mr. Wizard discusses crafting low-carb beers [Plus and Digital Members] and trub in the secondary fermenter [Free]. 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 Closed Vessel Beer Racking Closed vessel racking is a useful skill to transfer your beer between containers without any exposure to outside oxygen. Brew Your Own Magazine's Technical Editor Ashton Lewis walks you through this technique. Watch with BYO+ or Nano+ Membership Read & Brew: Free Content For All Recipe Sierra Nevada Brewing Co.'s Pale Ale clone The Sierra Nevada website has tons of information about their flagship brew, including the new information that they now use Magnum hops. Use only fresh hops that have been stored correctly (frozen, preferably in an airtight container) for the best hop flavor and aroma. Read more Article WeBrew: Celebrating a synagogue brew day I must admit that when John Coppola, one of the new guys in our homebrew club, emailed me an invitation to swing by the synagogue for a brew day my initial thought was that he must have made a typo. A brew day at the synagogue? I know about sacramental wine and the abbey monks brewing their classic Trappist beers in Belgium and elsewhere, but surely John meant the brew day was happening somewhere else. He's not even Jewish! But there it was right in the subject line: "Brew day at the Synagogue." So, on a beautiful, late-summer day I jumped in the car and headed to the Israel Congregation synagogue just up the street from the BYO office. Read more Pucker Up This Friday & Learn Sour Beer Techniques Join sour brewing expert Michael Tonsmeire for a four-hour live online workshop covering both traditional and new techniques to craft your own sour beers. This workshop will be recorded so even if you can't join us on January 28, you can still watch the replays and learn valuable brewing and blending skills. Ask Mr. Wizard Trub in the secondary fermenter Q I moved away from the use of the glass carboys and moved to a conical fermenter. I have brewed good beer with glass, but now with the conical fermenter, I'm not sure exactly what to do. For instance, I would normally rack my beer to the second fermenter and begin to lager the beer. Now with the conical fermenter, I do the same thing but instead of racking the beer into a secondary carboy I dump the yeast and keep it in the same conical fermenter. In the past when I used the glass carboys, I would transfer my beer into a keg and have great beer. Now when I transfer my beer from the conical fermenter to a keg, there is a lot of sediment at the bottom of the conical fermenter (that I did not have with the glass carboys). Will this remaining yeast and trub at the bottom of the fermenter have a significant effect on the flavor and clarity on my beer, or do I have to do a second dump of this remaining yeast mid way through the lagering of my beer? Or . . . is this stuff at the bottom of the fermenter important in order to condition my beer? A Most small cylindroconical tanks have two ports on the bottom; one on the side of the cone and one on the bottom. The upper port is used to rack beer out of the tank above the sediment layer. Read More Project Ferment in a Cornelius Keg Most local homebrew shops sell used Cornelius kegs at very reasonable prices. Five-gallon (19-L) kegs are most common and are also the cheapest. There are also 2.5-gallon (9.5-L), 3-gallon (11-L), and even 10- and 15-gallon (38- and 57-L) Cornelius kegs, but all of these are far less common and cost several times that of a standard 5-gallon (19-L) keg. Read More For Digital and Plus Members Only  Start your Digital Membership Free Trial Digital Members get access to thousands of recipes, all new BYO issues and more. Try membership risk free for 14 days.*! Try Digital Membership, Free!* Recipe Blueberry Porter This brew is a seasonal one for me based on blueberry harvest. Those of you not within fresh blueberry territory will have to make do with frozen blueberries from your grocery store. Four pounds of our local berries (the size of chick peas, roughly) give a noticeable blueberry flavor and aroma, even in a porter. Read more Article Base Malts: Tips from the Pros They don't get all the hype that specialty grains receive, but base grains are the foundation for every beer recipe. Learn what three pros with experience brewing at breweries of vastly different sizes consider when choosing and handling base grains.   Read more Ask Mr. Wizard Tastes Great, Less Filling? Crafting low-carb beers Q My wife and I have been doing a low-carbohydrate diet (keto) for most a the year and it has been very successful. We've been buying Michelob Ultra and Sleeman Clear for the occasional beer because of the low carb factor. I've also been brewing some brut-ish beers using White Labs Ultra-Ferm to dry the beers out with some success. I had one beer sent to Oregion Brew Labs to determine the carb count and it came out at 3.7% and 3 grams of carbs. I've since discovered a beer by Bridge Brewing Co. in North Vancouver, British Columbia that claims 1.5 grams carbs and 5.0% ABV, and it actually tastes like a craft beer. They also have an IPA version in the taproom with similar numbers. How do they get the carbs so low? I assume they must be doing a high gravity brew and diluting with water.   Read More Project Make Your Plastic Bucket Fantastic When it comes to choosing a primary fermenting vessel for your carefully planned and executed recipes, plastic buckets are often at the bottom of many homebrewers' lists. Buckets are widely regarded as inferior to glass carboys for a number of reasons: you can't see what's going on during fermentation, airlock activity is hit-or-miss due to a lack of an airtight seal, interior scratches could lead to contamination, the lids are difficult to remove, etc. 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.  *Free Trial Terms and Conditions: For new members and subscribers only. Limit one per customer. Additional auto-renewal terms apply. 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