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December 2002
by Ashton Lewis, Springfield (Missouri)
Brewing Company
by John Arthur and Glenn BurnSilver
Imperial Stout, also known as "Russian Imperial Stout" or "Imperial Russian Stout," is a strong dark beer or stout in the style that was brewed in the 18th century. This Imperial Stout, with coffee is by Doug McNair, Redhook Breweries
Click here for links to advertisers in the December 2002 issue of Brew Your Own!
A cautionary tale from Canada: When good brew days go bad.
How to understand flavor compounds produced during fermentation.
How to serve cold homebrew from a warm keg? Turn a mini-fridge into an electric jockey box!
Your handy guide on fast, effective wort chilling to steal the heat.
Tips, techniques and recipes for brewing a black ale for a white Christmas.
The wise one answers your homebrewing questions.
Expert advice on better beer blending through prolonged cold storage.
Split 24 cases with your closest friends, brew an historic 16th Century beer and the Replicator clones Highland Gaelic Ale.
Boosting brown ale,and whole hops or pellet.
Malted barley varies from year to year and batch to batch, which can impact your recipes and procedures. The more you know about your malt, the better and more consistent your beer will be! Here's how to interpret the numbers on a typical malt analysis sheet.
It's the time of year for holiday beers! Many of these heavyweight winter seasonals are high-alcohol brews -- monster beers that are big, malty and have a bite. You don't have to be a mad scientist to make one, but brewing a high-gravity beer involves much more than piling on the malt. Your guide to brewing huge holiday beers, complete with eight recipes.
Give your beer a jolt! Tips, techniques and advice on adding gourmet java to your next batch of homebrew, plus three energizing recipes: Coffee Imperial Stout, Double Chocolate Expresso Stout and Mudhouse Stout.
