Partial mashing is a great method of wort production, but not a lot of homebrew recipes exist for partial mashers to choose from. (This website has quite a few, though.) However, if you’d like to convert an existing extract-based recipe to partial mash, you’re in luck. The majority of extract recipes can easily be converted in two steps. If you have an extract recipe that uses mostly unhopped light malt extract (liquid or dried) — or something similar such as pale or Pilsner malt extract — for most of the fermentables, just follow these following steps. [Read more…]
In the previous installment of this article, I advocated that brewers keep their wort or beer covered whenever it is not in a sealed vessel and to minimize the amount of time that it is exposed to the open air. Both of these things should reduce— although not eliminate — the amount of airborne contamination in your beer. It’s my contention that, even when you normally produce beer that does not taste overtly contaminated, further reducing the level of contaminants further benefits your beer. In this post, I’ll cover a couple of minor details, and one important — but frequently overlooked — aspect of sanitation. [Read more…]
Just as there are elements that contribute to the formation and stability of beer foam, there are also elements that accelerate the rate at which foam collapses. Brewers tend to think of these foam negative elements as something to be avoided. If they are in excess, they are — of course — undesirable. However, if beer contained no foam negative elements, foam would continue to form as the beer released carbon dioxide bubbles. And if this foam were not collapsable, it would soon be an impediment to drinking the beer. As such, I would argue that foam negative elements are just as important to foam as foam negative elements, when present in the right quantities. [Read more…]
On Friday and Saturday of last week, the Austin NHC site held its first round judging. I, along with many other Austin ZEALOTS and other Austin area homebrewers, descended upon 4th Tap Brewing and judged over 700 beers, finishing the task a day ahead of schedule.
Every year I judge, I try to think of the bigger picture afterwards and see if I can identify any trends or find anything worth writing about from the experience. Then I write about it anyway.
Judging at a large competition, you get to sample a lot of beers. This year, I judged 6 flights over the two days, ranging from 5 to 12 beers in a flight, with 7 or 8 being the median number (IIRC). Plus, there’s always the “holy crap, you have got to try this” moments when another judge finds a particularly spectacular beer and shares it. And of course, there’s the groans when judges encounter a real stinker. So, each judge gets to sample a fair amount of beer and gets some idea of what the other judges are encountering. On the other hand, one judge’s experience can’t be taken as a statistically valid sample, so these are just my observations. [Read more…]
The Scottish brewery BrewDog has released a .pdf file containing all of its recipes in 5.0-gallon (19-L) homebrew recipe form. (Scroll down the page to the link in the middle to download the file.)
Many breweries have been helpful to homebrewers over the years, giving out their recipes to brewing magazines, homebrew clubs, and individual brewers. But, I can only think of a couple breweries that self-published their beer recipes as homebrew recipes. Jester King published some of theirs awhile ago and . . . help me out. If you know of a commercial brewery website with homebrew recipes posted on it, drop me a line at chris at beerandwinejournal dot com and send me the link. I’ll compile them and post the list. (Don’t bother with clone recipes posted on other sites for now, just homebrew recipes posted on the brewery’s own website.)
[Update: Stone published its recipe for Stone Pale Ale, when it discontinued that brand. They’ve also published a book with many of their recipes and even gave this website a clone recipe (see below).]
As I detailed in the first half of this article, hop alpha acids levels decline during storage. Proper handling can slow the degradation of the alpha acids, but even properly stored hops gradually lose their bitterness over time. In this post, we’ll examine if the loss if alpha acids is great enough to matter, and how to account for it if you do wish to take it into consideration. [Read more…]
As usual, let’s start with some “listicles,” articles in the form of a list. Recently, GQ listed the best 50 craft beers as picked by experts. Who these mysterious experts were, they didn’t say. Next, here’s a beer list — 5 non-pumpkin beers for fall. The internet is filled with best beer lists, but this is the first list I’ve ever seen that collects beers that will activate your gag reflex. (I’ve actually tried the Belgian mustard beer and was pretty good. Interesting, but good.) Next, here is a list of 6 ways to incorporate beer into your desserts. And speaking of adding beer to things, Starbucks is testing a stout-flavored coffee.
There are an abundance of homebrew clone recipes in the homebrewing literature. (We even have a couple on our site. See the links at the bottom of this article.) These purport to give you a recipe that will produce a beer that tastes like the commercial example. But can you really brew a clone brew by following a homebrew clone recipe?
The short answer is that it is highly unlikely. I am not saying this to be needlessly contrarian, nor to disparage the skills of homebrewers. It’s simply is a fact that a clone brew recipe is highly unlikely to produce an exact clone of its intended brew. However, if we carefully examine why this is, we can get on the path to actually brewing a very respectable clone brew – if that’s what we wish — or simply to become better homebrewers who are more aware of the sources of variation in beer.
Brewing decent, drinkable beer is fairly easy. Brewing the highest quality beer is somewhat more difficult. Previously, I’ve posted a variety of articles with specific suggestions on how to brew the best quality beer at home. Today I’m going to look at a more nebulous aspect of becoming a successful brewer — your mindset.
The successful brewers I’ve met — both homebrewers and commercial brewers — are a diverse lot. However, they share a set of traits related to how they view their beer and their brewing skills. Hopefully, I can do this without venturing too far into phoney-baloney “motivational poster” territory. Personally, I think the “de-motivational posters” are much funnier. So with that in mind, here are the five habits of successful brewers.