Hard root & ginger beer, Newburgh Brewing Co.'s BrutBoss clone, and more

BYO's Weekly Newsletter

Membership Options   Brew Day Bulletin Dear Homebrewer, Before hard seltzer, there were hard root and ginger beers [Free]. Here's how to make them at home.  Learn about brewing with fruit in our guide [Digital & Plus Members] and video [Plus Members]. When brewing Newburgh Brewing Co.'s BrutBoss clone [Free], you have the option of adding the Amylo in the mash, boil, or in the fermenter.  Wye Hopped Summer Ale [Digital & Plus Members] is a refreshing summer ale brewed with English hops developed during the Wye College era. We have two projects to make homebrewing a little easier: how to etch your kettle [Free] and build a portable draft system [Plus & Digital Members]. Mr. Wizard discusses lagering length [Free] and stepping up your starter [Plus & Digital 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 Brewing with Fruit Learn the best strategies and techniques to use when adding fruit as an ingredient to your beer with Brew Your Own Magazine's Technical Editor Ashton Lewis. Watch Now Read & Brew: Free Content For All Recipe Newburgh Brewing Co.'s BrutBoss 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 Next Week Learn Advanced Homebrew 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 Hard Root & Ginger Beers Before hard seltzers, the latest "adult" drink craze was hard root beer. There are quite a few offerings out there these days, such as Sprechers "Not Your Grandfather's Root Beer," Old Town Brewery's "Not Your Father's Root Beer," "Coney Island Hard Root Beer," and Root Sellers Brewing Co. "Row Hard Root Beer," to name a few. To a lesser degree, hard ginger beer is also popping up around the US on the shelves with the root beers. Of course, homebrewers don't need to be told that what can be bought at the bottle store can probably be made at home, and hard root or ginger beer are no exceptions. Let's explore how to make these "new" beverages in your own homebrewery. Read more Ask Mr. Wizard Lagering Length Q I am making a classic style Pilsner and was wondering how long I can lager the beer in the secondary fermenter and in the bottles?  Is two months in the secondary too long?  Should I condition it longer in the secondary or in the bottles? A I think this question probably will generate two very different answers depending upon who you ask. In this case you asked me and will get my take on it.  Let's back up . . . why lager beer at all?  The most common reasons cited for lagering, or aging before serving, are diacetyl reduction, acetaldehyde reduction, clarification and carbonation. Read More Project Etch Your Kettle If you've ever tried to figure out your mash efficiency, monitor your evaporation rate, or compare your boil volumes to what your recipe estimated, you very quickly find a need to measure your brew kettle volumes at various stages during the brew day. Unfortunately, a lot of brew kettle manufacturers do not include volume markers. 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 Wye Hopped Summer Ale (5 gallons/19 L, all-grain) OG = 1.043   FG = 1.011 IBU = 37  SRM = 6   ABV = 4.1% Ingredients 6.6 lbs. (3 kg) Maris Otter pale ale malt  1.1 lbs. (500 g) Munich malt 8.8 oz. (250 g) crystal malt (20 °L)   Read more Article Brewing with Fruit As spring fades into summer, the produce department at my local supermarket fills with fruits and vegetables. As the summer progresses, the selection gets wider and the colors get brighter. As a homebrewer, I look at all this bounty and think, "Hmmm . . . I wonder if I could ferment any of this?" Read more Ask Mr. Wizard Stepping Up Your Starter Q. I have been all-grain brewing for about six years. I usually did 10-gallon batches but started deliberately making 11-gallon batches and canning the extra gallon of wort in one-quart mason jars. I use the unfermented wort to make liquid yeast starters. This way I can honestly say that my entire brewing process is all-grain. Because the object of making starters is to grow more yeast, how big an increase in starter volume is required to grow more yeast? It seems that too small an increase in starter volume will only feed the yeast cells already there with no increase in cell population. The cells that are there will just eat the new wort and that will be that. I usually use a factor of 10. If the initial package contains 50 milliliters of starter, I pitch it to a 500 milliliter starter. If I step it up again it will be to 5,000 milliliters of starter. Is this the best way? Read More Project Portable Draft System Adding a kegging system to your homebrew setup is often a welcome addition (and relief) to brewers. You can save time that would normally be spent bottling, precisely control and adjust carbonation levels, and you do not need to wait on the natural carbonation process. 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.