November 2009
Buy this issue now!Mr. Wizard helps a reader make his maltiness more massive.
A homemade electric, temperature-controlled brewery - and it all fits on a countertop. A 3-gallon (11-L), 2-vessel solution for small-scale brewing.
The Wiz gives a spicy answer to a question about caraway seeds.
Brewing with herbs and spices.
The Phoenix Homebrewery rises from the ashes of a burnt out barn.
Homebrewers aren't the only folks who know the wonders of malt extract. Cooks also admire this sweet substance. See how extract can be added to bread, ice cream and BBQ sauces to put a little malt on your menu.
Many apartment-dwellers struggle with how to fit a homebrewery into their living situation. The two most popular solutions? Scale down the volume of beer brewed or stack up the brewing vessels vertically.
An old winndow or air conditioner and a sheet of insulation are almost all you need to build a temperature-controlled fermentation chamber.
John Palmer, John Blichmann and Ashton Lewis talk stainless steel.
A light-colored lager with the aroma of Saaz hops - the watchword for Bohemian Pilsener is balance.
We bring the heat in an article about propane combustion and heat generation in homebrewing.
Cart your carboy around without fear of breaking it with our pair of projects. Build a carboy protector and a carboy dolly.
