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Mar/Apr 2002
Pyment is a product fermented with grapes and honey.
Why do I only end up with a six-pack of my homebrew?
Hang your hoses and stuff your brewing stuff in style with this homemade rack.
Understanding alpha acids, beta acids and beyond.
How to pitch the right amount of yeast and make a starter.
Tips and techniques for brewing this famous German dark lager.
A clone recipe for a hoppy, big amber beer from Washington state.
A clone recipe for this award-winning Russian Imperial Stout.
The wise one answers your homebrewing questions.
Expert advice on finding sweet success with chocolate malts.
From Molokai to the Midwest; Green Mountain Mashers
Sparging skeptic, burn safety and cold, cold beer.
How to make a batch of mead, a classic fermented beverage that's been around - and been enjoyed - for at least six thousand years. With simple recipes, step-by-step instructions and a guide to different kinds of honey, from clover to orange blossom and tupelo.
From two-row to pale ale and pils, a guide to five common base malts - how to use them and how to brew great beer with them. Plus: easy all-grain recipes for evaluating base malts, a quick guide to barley strains, and tips on swapping malt extract for grains.
Before you fire up the brew kettle, flip on your desktop computer. A review of three easy-to-use software programs - ProMash, StrangeBrew and Suds - that help homebrewers hit target gravities, calculate hop additions, keep track of recipes and more. Plus: homebrew software for hand-held computers like the Palm.
