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• I brewed a weizenbock with an OG of 1.070 and transferred it into secondary conditioning where it has been ever since at room temperature. I plan to keg it soon, but I was wondering, should cold I condition it first?

  • I brewed a weizenbock with an OG of 1.070 and transferred it into secondary conditioning where it has been ever since at room temperature. I plan to keg it soon, but I was wondering, should I cold condition it first

• If you achieve less than 100% of a brewer’s possible yield, are there not unconverted starches present in the beer that will cause a haze? Or are all the remaining starches insoluble?

  • If you achieve less than 100% of a brewer’s possible yield, are there not unconverted starches present in the beer that will cause a haze? Or are all the remaining starches insoluble?

• 2011 Father's Day Gift Guide

  • This Father's Day Give Him Something He'll Really Use! Check out these businesses for great gift ideas for your dad or your own Father's Day wishlist.

• Gose

  • This obscure beer style, which is slightly salty and slightly sour, has been brewed for over 1,000 years.

• Yeast Haze, Efficiency: Mr. Wizard

  • The Wiz focuses on keeping things hazy and explains the good side of bad efficiency.

• American Stout: Style Profile

  • Dark and roasty, with a healthy amount of hop bitterness, American stouts are as delicious as they are easy to brew.

• How Do You Know?: Last Call

  • You know you’re a homebrewer when . . .

• Beers From the Top of the World

  • Scandinavian homebrewers are forging a craft beer scene in Norway, Sweden and Denmark.  Plus: homebrew clones of Mikkeller’s Beer Geek Breakfast, Nøgne Ø’s Imperial Brown Ale, Haand’s Norwegian Wood and Närke’s Tanngnjost and Tanngrisnir.

• Lautering Method Showdown

  • Four common lautering methods tested head to head.

• Brewing Software

  • Five brewing tools for recipe creation and more evaluated.

• Oakshire Brewing’s O’Dark:30: Replicator

  • The Replicator clones Oakshire Brewing’s O’Dark:30.

• Session Creation: Tips from the Pros

  • Advice that will be a big help when brewing a small beer.

• Regional Malts: Techniques

  • Terry Foster takes us on a tour of “regional malts” — malts most commonly found in beers from a certain place.

• Alpha Isomerization

  • In the boil, alpha acids are converted from their native, relatively insoluble form to the more soluble iso-alpha acids. Find out what influences this reaction.

• Build A Portable Kegerator: Projects

  • Be the hit of the party with a portable kegerator.