October 2009
Buy this issue now!Using good quality UK malts and hops really makes a difference with this beer. Yeast choice can affect the flavor of the beer considerably – experiment with available English Ale strains to find one you like. Drink this beer while it is young and fresh.
Sorry, no syrup here.
The Wiz answers a question about brewing lambics at home.
Clone recipes abound. But what if you can’t find a recipe for your favorite brew? We’ll explain how to formulate clones from the available information.
The Wizard weighs in on open fermentation at home.
In which we describe the much-awaited union of a brewing pump and a toolbox — a portable pump project of prodigious proportions.
Beer good. Football good. Beer and football very good.
Partial mashing allows stovetop extract brewers to explore some interesting brewing techniques and ingredients. In this story, we present four unusual partial mash brews. They aren’t completely nuts, just partially crazy.
If we can make imperial stouts and IPAs, why not imperialized versions of German beers? We’ll show you how to put a little Kaiser in your Kölsch.
Beers die all the time. In the U.K., some breweries have been closed over the last decade and their brands were laid to rest. As homebrewers, we can ensure that these buried British brews once more walk the earth . . . as zombie clones!
Three brewers of big beers give their tips on how to keep your imperial beers from becoming a royal mess.
Take a British brown ale, throw in a little Texas and what do you have? American brown ale.
Straightforward advice on water treatment that isn’t all wet.
Sure you clean and sanitize your equipment, but you might not know how sanitizers work — until today.
