October 2002
Buy this issue today!Hennepin is a beer with a high original gravity and a low ending gravity — with a resulting 8% alcohol! Ommegang achieves this by using approximately 20% cane sugar in this beer, but they suggest that homebrewers try using Belgian candi sugar. For yeast, Randy suggested that you use a Belgian strain with a high attenuation and a mild ester and phenolic flavor.
Homebrewing in the heart of Africa.
Tired of scrubbing your carboys? This project will do the work for you.
Find out the details of what happens when yeast meets wort and learn why you should care as a brewer.
Tips, techniques and recipes for brewing both a traditional and modern version of this classic beer style.
A German-style dark lager recipe from Milwaukee.
Learn about aerating your wort from three professional brewers.
Members of Barleyment and the business of homebrew.
Fining cask-conditioned ales, fliter housings and more.
Brew more beer in less time -- make two styles from one mash with the Split Wort of Increased Gravity method.
Boost your bitterness and control your color by boiling the hops first and adding the malt extract later.
Not enough pale in your ale? Too much dunkel in your weizen? Well, lighten up! Here's help for extract brewers who'd like their beer to turn a whiter shade of pale.
A shrimp appetizer, German potato salad and porterhouse steak -- this great meal can be made by cooking with beer!
