September 2008
Buy this issue now! If your hydrometer can’t measure a batch of high-gravity brew, should you get a refractometer? Can you fill bottles from a keg? The Wizard answers all. Plus: The essential components for a small (but practical) home brewery.
Just because a Tennessee homebrewer made a batch of wine doesn’t mean he’s ready to pack up his old habits.
Big and malty (and not so hoppy), Scottish ale isn’t your typical ale. In this issue, three US brewers offer some advice for brewing the best Scottish ale possible.
Mouthfeel is one of the least understood of beer attributes. A study by University of California, Davis beer scientists may help us to start to make sense of this sensation.
What is a buffer and why should advanced homebrewers learn about them? Put on your chemistry cap and sit back while we attempt to take the bafflement out of buffers.
Frugal brewers everywhere will appreciate this DIY pickup tube design (or at least enjoy a little extra beer).
Think all stouts are thick, heavy and boozy? Think again! Dry stout is refreshing, light-bodied and low in alcohol.
The hops crisis has reduced the amount of hops available to homebrewers, but hasn’t diminished our desire to brew. For the temporarily hop hampered, we present 10 low-hop homebrew recipes. These beers are low on hops, but big on flavor. Plus: tips for getting the most from your hops.
Scottish ales are excellent, malty session brews. And, there are mutliple paths you can take when brewing one. While hops are still scarce, find out what it takes to make a malty masterpiece. Plus: eight Scottish ale recipes.
Like dark beers, but not the bitter astringency that sometimes comes with dark grains? Don’t be bitter, debitter — by using debittered black malt, a dark malt with the husk reduced. Plus: clone recipes for Dragon Stout, Klosterbrauerie Ettaler Curator Doppelbock, Schneider Aventinus and St. Bernardus Abt 12 (60th Anniversary Edition) .
