| Learn what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage [Plus Video]. | | | This recipe for Abysmal Stout (Bourbon "Barrel" Aged) [Free] uses Bourbon-soaked American white oak cubes. Don't Want to Change the World recipe [Members] was designed to answer the question: How close to a New England IPA could you get using only British hops? | | Cheers!
Brad Ring
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Understanding Biotransformation The word "biotransformation" has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn from Brew Your Own Magazine's Technical Editor Ashton Lewis what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.
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Abysmal Stout (Bourbon "Barrel" Aged) (5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.020
IBU = 40 SRM = 66 ABV = 11.5% Ingredients
15 lbs. (6.8 kg) Golden PromiseTM malt
1.5 lbs. (0.68 kg) kiln coffee malt (150 °L)
1 lb. (0.45 kg) Briess Midnight Wheat malt Read more | | Article
Water Adjustments: Tips from the Pros Just because water is safe to drink doesn't mean it is ideal for making great beer. Changing the chemistry of water is the first step great brewers take when creating a recipe, and these changes have a significant impact on the final outcome. Two pros share the steps they take when it comes to adjusting water, and why homebrewers shouldn't dismiss beer's main ingredient either.
Read more | | Pour the Perfect Pint in your Taproom
Join BYO for a four-hour live online workshop Friday, April 8 on Brewery Taproom Draft Systems. From layout considerations to maintenance and cleaning you need to know what you are doing or your beer – and profits – might suffer. Don't miss this Boot Camp if you run or are interested in running a small craft brewery. | | | Ask Mr. Wizard
Predicting yeast flavors with temperature fluctuation Q For those of us without temperature controls through fermentation, has anyone done any experiments with changes in wort temperatures? It would be great to hold 65 to 68 °F (18 to 20 °C), but what about a 70 °F (21 °C) start, dipping into the 60s (~18 °C) then allowing the temperature to increase back into the 70s (~20s °C)? Or, starting in the 60s (18 to 20 °C) and creeping up into the mid 70s (23 to 24 °C)? Is there any way to predict the yeast flavors when the temperature is moving?
A The batch size for most homebrewers has been around 5 gallons (19 L) for a very long time, and keeping this volume of fermenting beer cool is not difficult. Recently, however, many homebrewers have become interested in controlling fermentation and aging temperature and all types of fancy rigs are being built to make little fermentation cellars for use at home. To boot, batch sizes for many homebrewers has increased and the heat of fermentation is more difficult to remove in these larger vessels.
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Counterpressure Bottle Filler Kegging is convenient. it eliminates the bottling process, and cuts out days of carbonating time. When you bring a keg to a friend's house, however, you're bringing a lot of beer. The more beer you bring, the more beer the friends drink. You may never get a full glass for yourself. These are the times that call for bottles.
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Don't Want to Change the World (5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.011
IBU = 16 SRM = 5 ABV = 6% Ingredients
9.8 lbs. (4.5 kg) Maris Otter pale ale malt
1 lb. (450 g) rolled oats
1 lb. (450 g) pale wheat malt
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American Blonde Ale: For many people, their first craft beer Sometime in 1999, I visited a new national chain brewpub that opened at a nearby mall. I was newsletter editor for my local homebrew club at the time, and I wanted to include a review. The bartender greeted me with, "hello, what color of beer would you like?" (gold, red, and dark were the choices). Uh, oh. "We serve lager-like ales." Hmm, strike two. "Our beer is the coldest in town" — true, it literally had ice chips floating in it. OK, that's it. Not a place for me.
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Curing Sparging Woes
Q. I have been making a pumpkin ale for the last 7–8 years. Because I put flaked oats into the grain bill, I have always used rice hulls to prevent a stuck sparge; however, 3 out of the last 4 batches, my first runnings and sparge have been very slow. During my last batch, it took an hour to get almost 2.5 gallons (9.5 L) using 7 gallons (26.5 L) of strike water. I sparged with another 5–6 gallons (19–23 L) of water and it took almost an hour to collect as much as I could. In the past, it has taken longer than other styles to collect wort but not this long. Could I possibly be using too many rice hulls on the bottom of my mash tun? I put the rice hulls on top of my false bottom and mix into the grains. I use a 10-gallon (38-L) water cooler as my mash tun. Grain bill: Pale malt, Caramunich® malt, Munich malt, caramel 40L, flaked oats, white wheat malt, and Victory® malt for a total of about 13 pounds (5.9 kg) for A 5-gallon (19-L) batch. My last batch was double. I also put about 30 ounces (850 g) of canned pumpkin in the mash.
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Homemade Glycol Chiller Like everything in homebrewing – the hobby is what you make of it. Want to eke out a few more percentage points of attenuation? How about lagering right in your fermenter at near-freezing temperatures? Fermentation temperature control is where homebrewers often will exact a little more attention, striving for precision from initial pitch to packaging.
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