Selasa, 31 Mei 2022

Fruited beer, Earth Eagle Brewing Co.'s New England Gangsta clone, and more

Brew Day Bulletin
Dear Homebrewer,
Earth Eagle Brewing Co.'s New England Gangsta clone [Free] is a West Coast-style IPA packed with Pacific Northwest hops.
Review the basics of crafting a fruit beer [Free], then test your knowledge by brewing Icarus Brewing Co.'s Pineapple Hindenburg clone [Plus & Digital Members]. 
Watch our latest BYO+ Video on using packed cell volume for yeast counting. Mr. Wizard also answers reader questions about late hop additions [Free] and the importance of a diacetyl rest [Plus & Digital Members]
Fairgate Brewing [Plus & Digital Members] shares how they created a partnership among friends and neighbors to set up their nanobrewery. 
Here are a couple of projects to consider for your summer DIY list: Spindle Tap Handles [Free] and a Fermentation Heater [Plus & Digital Members].
Cheers!
Brad Ring
Publisher
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BYOPackedCell.mp4
Video
Using Packed Cell Volume for Yeast Counting

Knowing the viability of your yeast is key to running strong beer fermentations especially when you are reusing yeast from a prior batch.

Watch Now

Read & Brew: Free Content For All
Recipe
Earth Eagle Brewing Co.'s New England Gangsta clone

This West Coast-style IPA is a regular at Earth Eagle Brewing packed with Pacific Northwest hops.

(5 gallons/19 L, all-grain)
OG = 1.058   FG = 1.010
IBU = 54  SRM = 6  ABV = 6.4%

Ingredients
6 lbs. (2.7 kg) North American 2-row pale malt
5 lbs. (2.3 kg) Maris Otter pale ale malt
1 lb. (0.45 kg) Munich malt (10 °L)
 

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Learn the Numbers Behind the Beer in 2 Weeks!
Join craft brewery financial expert Audra Gaiziunas live over four hours to learn the tools to better understand and manage a craft brewery's money needs. During this online workshop June 17, 2022, you'll learn more about craft brewery-specific budgeting, inventory management, cash flow strategies, and standard operating bookkeeping procedures.
Article
Fruited Beer

At its core, beer really only needs three ingredients: Water, malt, and yeast. Hops were added later as a preservative and flavoring to beer, but many other ingredients were used to add flavor prior to hops. Certain fruit, such as grapes, were very commonly added to wort as a supplement in some cultures. Fruit can typically bring acidity, flavor, and some texture to beer. It's no surprise then that fruit and beer are a match that can really stand out in a crowd. But there are certain pitfalls brewers can fall into that can doom a beer. Let's take a spin through some basics of crafting a fruit beer.


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Ask Mr. Wizard
Late Hop Additions

I made the mistake of adding post-boil hops to the kettle at 104 °F (40 °C). I think that I should have added the hops at 176 °F (80 °C) after flame out. Will adding hops at 104 °F (40 °C) spoil the beer?
 

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Project
Make Your Own Spindle Tap Handles: Projects

Every few issues we get a request for something easy enough to build on a Saturday afternoon. Tap handles are just such a project and I built one in less time than it took for the University of Michigan football team to defeat my hometown Michigan State Spartans.

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Recipe
Icarus Brewing Co.'s Pineapple Hindenburg clone

This recipe was born out of a collaboration with the Ocean County Homebrewers club. The base recipe makes a very nice New England-style pale ale, but Icarus takes that and throws fresh habaneros into the kettle and conditions it on fresh pineapple that complements the BRU-1TM hops.
 

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Article
All in the Neighborhood

Fairgate Brewing's story begins with my story. I started to appreciate beer in the late 80s at the Horseshoe Pub in Hudson, Massachusetts, where they had 100 beers on tap — pretty amazing back then. My co-workers and I ran through the list more than once top to bottom. That is where I realized some beers belong at the top, and other ones belong at the bottom.
 

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Ask Mr. Wizard
The Importance of A Diacetyl Rest

Q. I am trying to determine the necessity and benefit of a diacetyl rest in lager fermentations. I have recipes from three different homebrew suppliers; one doesn't suggest a rest, one recommends a few days, and another recommends one week. I am brewing small (2–2.5 gallons/7.6–9.5 L) at a time. Can you shed some light on this subject?


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Project
Fermentation Heater

Fermentation temperature control can mean a world of difference in the quality of beer. One of my early hurdles in homebrewing was keeping my carboy cool enough through the warmer months. Too hot of a fermentation can encourage the production of fusel alcohols and esters leading to off flavors and aromas. This can be solved with water/ice baths, wet towels, and more advanced means.

Too cold of a fermentation is another problem altogether. Get your yeast too cold, and they may fall asleep before they get the chance to do their job. For some, this means not brewing in the coldest months.

When my daughter was much younger, I often found myself immersed in playtime with several of her favorite toys. I recall setting up my daughter's Easy Bake Oven in my garage one day shortly after Christmas. The weather was cold and I was inspired. I mean, if a light bulb can bake a cookie, how well would one warm up my beer in the winter months?

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*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.
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