October 2003
Buy this issue today!A homebrewed IPA --- Incan Pale Ale --- consumed at the top of Machu Picchu.
Stuck fermentations are probably the number one problem facing beginning brewers. Here's how to deal with -- and better yet -- avoid them.
Is it a beer? Is it mead? Actually, it's a little of both. Let us introduce you to braggot, as brewed by the author's homebrew club.
Cloudy or clear --- those are your choices for the appearance of your beer. The pros tell you how to achieve either, as your style demands.
Raging Grainies, South African brews and a computer-controlled system. Plus: the Replicator clones Shipyard Brewing Company's Export Ale.
Warm kegs, cider yeasts and lawnmower lingo.
From 4% ABV "singles" to 12% tripels, Trappist ales cover a lot of ground. The main thing they have in common is their brewers.....Trappist monks. Found out how these brothers brew. Plus: recipes for a heavenly tripel and dubbel.
Homebrew shops from across the United States offer up 17 sure-fire, tried-and-true recipes for you to brew at home. Recipes for great beers, including stouts, porters and IPAs --- plus a few unique beers --- can be found in this big collection of extract beers.
Extract brewers can take inspiration from some commercial brewers and improve their brewing methods. The Texas Two-Step lets extract brewers sidestep some common procedural problems. Plus: an all-grain adaption.
