Jan/Feb 2004
Mmmmm... milky
Fill your sweet tooth with lactose...
Nothing like a tall, cold glass of cactus milk...
Despite names like Fat Spider Ale, Turkey Stout and Black Kitty Brown, only one BYO recipe has ever featured animals as an ingredient — Black Pearl Oyster Stout. We’ve been lucky enough to taste this beer, brewed by Joe Walton and Jim Michalk, and it’s delicious. The beer has a complex dark grain character and a slightly silky mouthfeel. There’s no strong oyster flavor, but you may detect a slight salty/briney character. For best results, use hard water with a moderate to high level of carbonates.
A popular Brown Ale recipe.
From Rockyard Brewing in Castle Rock, CO.
Stout...good. Oysters...good. But who would add oysters to a stout? Two Texas homebrewers, that's who.
Click here for links to advertisers appearing in the January-February 2004 issue of Brew Your Own.
Tap handles are a quick, easy project to add some class to your kegging setup.
High gravity brewing (or blending) allows you to brew more beer without buying new equipment.
Got your St. Patrick's Day beer brewed yet? How about brewing the same beer that they'll be drinking in Dublin -- Dry Stout?
The wise one answers your homebrewing questions.
Made from unmalted barley, roasted barley is a versatile grain used in brewing dark beers. Three professional brewers offer tips on how to use it in your homebrew batches.
A jet engine beer cooler... PLUS: the Replicator clones Rockyard's Dougle Eagle Ale
Stop bacteria dead in their tracks with lysozyme, an enzyme isolated from egg whites. Lysozyme can be used either as a preventative method or to "clean up" contaminated wort or pitching yeast.
Getting into all-grain brewing can be simple. For little more than the cost of a picnic cooler, you can build a simple mash/lauter tun. And, if you use batch sparging, your brew days can be fast and easy. We'll show you how to build the necessary equipment and how to use it.
Milk in stout? Well, not exactly. Although the origins of milk stout trace back to the practice of blending milk and beer, modern milk stouts are brewed with lactose, or milk sugar, added to the kettle or fermenter. This unfermentable sugar gives the beer some residual sweetness. PLUS: A blizzard of stout recipes
Fat Tuesday is right around the corner. And, as a homebrewer, you may be in the mood for something other than a hurricane. If so, try making these clones of Louisiana-based beers from Abita and Dixie.
Pumps, infrared thermometers and how to clone a beer.
