New ventures Brewing Co.'s Stuck on the Earth clone, converting starches, and more

BYO's Weekly Newsletter

Membership Options   Brew Day Bulletin Dear Homebrewer, This week's recipes feature ginger: Fairgate Gingerbread Stout [Digital & Plus Members] and New ventures Brewing Co.'s Stuck on the Earth clone [Free], an American IPA brewed with fresh ginger.   Tour four homebrew stores/breweries that offer beers on-site [Free] and were happy to supply a favorite recipe. Mr. Wizard explains converting starches [Free], how to conduct triangle tests [Plus video], and the importance of removing trub [Digital & Plus Members]. Follow along as we make a mead recipe [Digital & Plus Members] once enjoyed by Queen Elizabeth I. We have plans for an indoor/outdoor brewery [Free] and a single-vessel temperature stability project [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 Triangle Tests Triangle tests can be a valuable way to help better evaluate different beer when conducting experiments with ingredients and techniques. Brew Your Own Magazine's Technical Editor Ashton Lewis shows you how to run one yourself. Watch Now Read & Brew: Free Content For All Recipe New ventures Brewing Co.'s Stuck on the Earth clone American IPA brewed with fresh ginger. Ginger flavor and aroma is evident without being too overpowering. Light bodied with medium/high bitterness balanced with slight sweetness from the crystal malt.   Read more This Friday Don't Miss Learning 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 What's Brewing at the Local Homebrew Shop With consumer priority of convenience at an all-time high and online shopping more integral in our daily activities than ever, it leaves brick-and-mortars wondering where they fit into the equation.  Read more Ask Mr. Wizard Converting starches Q I used a recipe calling for eight pounds of British pale two-row, one pound of carapils, and some crystal and chocolate malts. I am using a step mash: 30 minutes at 126° F, 15 minutes at 140° F, one hour at 154° F, and five minutes at 168° F. After the 15-minute beta amylase step at 140° F, I took a sample just for kicks and ran the iodine test; it showed no starch! This was before my 154° F conversion rest. How can all the starch be converted to sugars this soon? And if it is, why bother with the one-hour conversion rest? A One of the most important aspects of measuring anything is to understand what is being measured and how the measuring device works.  Read More Project The Indoor/Outdoor Brewery Like so many homebrewers, I started off several years ago by brewing 5-gallon (19-L) extract batches in my kitchen. When it was time to step up to all-grain brewing and 10-gallon (38-L) batches, I was faced with several options: 1) I could set up a brewery in my filthy, too hot/too cold garage with no plumbing, 2) I could drag everything out to my yard and back inside again and be completely at the mercy of the elements, or 3) I could set up a full brewery in my basement. 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 Fairgate Gingerbread Stout (5 gallons/19 L, all-grain) OG = 1.088  FG = 1.021 IBU = 51  SRM = 50  ABV = 9% Ingredients 8.8 lbs. (4 kg) North American 2-row malt 2.1 lbs. (0.95 kg) Munich malt 13 oz. (370 g) flaked oats   Read more Article The Queen's Mead Mead has a strong history in Britain. Welsh antiquarian Iolo Morganwg claimed the very first name for the island of Great Britain was said to be Y Vel Vyns: The Honey Isle,1 named for the sheer quantity of wild bees buzzing around the dark forests that canopied much of ancient Britain. The Greek explorer Pytheas travelled to Britain in the 4th Century BC and reported the Celtic inhabitants of the time were keen beekeepers and made mead from honey and wheat.2 So mead production on Britain as an island predates Roman settlement, the Viking invasions, the formation of England, Scotland, Ireland, Wales, and the United Kingdom by over a thousand years. Read more Ask Mr. Wizard The Importance of Removing Trub Q. After wort chilling, most of the trub is left on the bottom of the kettle. For years I've poured this residual trub through a stainless steel strainer with the hops acting as a filter. Should I leave all the trub out and what advantage does this have? Neither I nor my family and friends notice anything off regarding flavor and aroma. Read More Project Mash Uniformity: Single-vessel temperature stability Single-vessel, "brew-in-a-bag" brewing had humble beginnings as a very simple and budget-friendly method on the fringes of the hobby. As it became more popular, system builders began innovating by adding electric heat, digital temperature control, and recirculation pumps, which aimed to match the precision of much larger and expensive 3-vessel systems. 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.