British Bitter style profile, Ithaca Beer Company: IPAbbey clone, and more

BYO's Weekly Newsletter

Membership Options   Brew Day Bulletin Dear Homebrewer, Watch Ashton Lewis walk through his favorite tips for brewing hazy beers [Plus video]. Read our style profile of British Bitter plus recipe [Free]. We're in a new age of beer styles using lactose. Try brewing Urban Family Brewing Co.'s Limesicle Clone or Launch Pad Brewery's Cape Canaveral Key Lime Saison Clone [Digital & Plus Members]. In Carillon Brewing Co.'s Coriander Ale clone [Digital & Plus Members] fruity esters from the British Ale yeast are married to the citrus notes of the coriander and there is a lingering impression of heat from the chili peppers.  Don't miss Ithaca Beer Company: IPAbbey clone [Free]. Mr. Wizard troubleshoots evaporation rates [Free] and explains taking original gravity readings. In projects, we explore a novel approach to priming a siphon [Digital & Plus Members]. 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 Tips for Brewing Hazy Beers Hazy beers are all the craze. Brew Your Own Magazine's Technical Editor Ashton Lewis walks through his favorite tips for brewing hazy beers. Watch Now Read & Brew: Free Content For All Recipe Ithaca Beer Company: IPAbbey clone (5 gallons/19 L, all-grain) OG = 1.072   FG = 1.008 IBU = 76   SRM = 9   ABV = 8.3% Ingredients 8 lbs. (3.6 kg) Pilsner malt 4 lbs. (1.8 kg) 2-row pale malt 0.4 lb. (0.18 kg) Gambrinus honey malt (If unavailable substitute dark Munich malt)   Read more Learn Advanced Beer Lab Skills Join BYO on May 13 for a four-hour live online workshop so you can take your brewing up to another level by understanding why and how to use advanced lab skills suitable for your homebrewery. Professional brewery lab owner Amy Todd will walk you through how to make agar plates and slants and then how to use those to collect wild yeast, harvesting yeast from other samples, and isolating yeast strains. You'll also learn how to wash yeast for future pitching, counting yeast cells to determine viability, and how to determine you are pitching the right amount into your wort. Amy will also run through various controlled tests you can do at home on your homebrew such as forced fermentation and others to give you more information on your batch. She'll cover the care and use of pH meters, a basic microscope suitable for a homebrewery, and other lab equipment you can add cost-effectively to help you make better beer. 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." Read more Ask Mr. Wizard Evaporation rates Q I'm currently all-grain brewing, and I've been getting a rather high evaporation rate. In fact, I have learned not to go by percentage any more but with my equipment. I seem to boil off about 7–8 liters (~2 gal.) in an hour. That makes my SG of the wort very high. I was aiming for 1.055 but am getting about 1.062 after cooling down. Is it okay to add water to bring it to 1.055 levels or nearer to 5 gallons? A Knowing the evaporation rate of your equipment is important when trying to brew beer to a target original gravity. There a few things that you can consider to solve the problem you are having. Beginning with more water is one way that you can compensate for your high rate of evaporation. Read More Project Bottle Filling Station Ever since my brother Brenton and I moved from bottle conditioning to kegging, bottling has become associated with foam volcanos and sticky floors. Since the beer is carbonated it made bottling a little tricky. With the recent expansion to 20-gallon (75.7-L) batches something had to change if we wanted to continue bottling our homebrew. One of our goals in this upgrade was to make as many aspects of our brewhouse semi-automated and more efficient. 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 Carillon Brewing Co.'s Coriander Ale clone Based on a recipe from the mid-19th century, Coriander Ale is yellow to yellow-gold in appearance. Its aroma is moderately spicy with a fruitiness from the coriander seed. Fruity esters from the British Ale yeast are married to the citrus notes of the coriander and there is a lingering impression of heat from the chili peppers. There is also a soft well-rounded malt character reminiscent of honey and moderate hop bitterness.   Read more Article Milking It: The New Age of Lactose Creativity in the brewhouse and experimentation with new ingredients by craft and homebrewers continues to produce new styles of beer and variations on traditional styles that would not have been dreamt of even a decade ago. One of those ingredients that is rapidly gaining popularity is lactose. . Read more Ask Mr. Wizard Taking original gravity readings Q. What's the best way to take an accurate original specific gravity reading? I use a sampling thief to collect a wort sample from my carboy before pitching. The readings are different depending on how long the wort settles before measuring and how deep into the carboy I dip to collect the sample. Is this caused by picking up different amounts of sediment in the samples? Should the sample come from wort that is relatively free of sediment? Should specific gravity be measured before pitching? Read More Project Stainless Steel Auto-siphon: A novel approach to priming a siphon My path into homebrewing is a familiar tale. I started brewing in a single pot, which slowly over time morphed into a three-pot, fly-sparge system for 10-gallon (38-L) batches. I call a modified stainless conical fermenter my own. The system benefits from a wide range of Brew Your Own magazine projects and hacks, like etched volume markings in the kettle, silver soldered tri-clamp flanges inserted with a homemade dimple tool, wig-welded tri-clamp flanges for the conical, and temperature probe made from a Corny keg dip tube. 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. See product checkout page for details. Copyright © 2022 Brew Your Own, All rights reserved. You were subscribed to the newsletter from Brew Your Own Our mailing address is: Brew Your Own 5515 Main St Manchester Center, VT 05255 Add us to your address book Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.