December 2011
Get tips and recipes from homebrewers who have won awards with their homebrewed lagers.
The Wiz floats an answer on troubleshooting to a reader asking about water and more.
Keep hop debris from clogging your kettle with this project — build your own “hop spider.”
A rundown on the year’s stories and recipes.
A Montana homebrew with a Hawaiian flare.
Gotland is an island in the Baltic Sea, belonging to Sweden. Gotlandsdricka, an indigenous brew made since the days of the Vikings, still survives with few modifications. Learn how to brew this beer, flavored with juniper, in your brewery.
A New York brewery balances tradition with innovation, under the leadership of brewer and author Garrett Oliver. Plus: Four Brooklyn homebrew clones
The BYO/BBR Collaborative Experiment series rolls on with a test of the efficacy of rehydrating dried yeast.
The Replicator clones Southern Tier’s Crème Brûlée.
Three pros give the secrets of sourness — how to handle the microbes that make tart beers tick.
Learn the secret to “that British malt flavor” and brewing a fresh-tasting, malty brown porter.
Assemble a home lab for your brewery, to make the measurements that make the difference in your brewing.
Need to cool your wort quickly? Learn how to go with the (counter) flow and get the job done fast.
