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Breakout Brewer: Equilibrium Brewing Co.By John HollIn the city of Middletown, New York, the line forms early outside of Equilibrium Brewery on weekends for fans jonesing for a hops fix. This is what happens when professionally trained scientists get involved in brewing.
Full Video: Homebrew InstrumentationBy Stu BlakeIn this 110-minute video, 2nd Act Beer Founder Stu Blake covers homebrew instrumentation, readings, interpretation, and actions you can take following the readings, helping you make better, more consistent beer.
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Ask The Experts: Finding a Leak in a CO2 TankBy Brad SmithHomebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, is here to help you identify leaks in your CO2 equipment.
Tröegs Crimson Pistil Hibiscus IPA RecipeHibiscus makes perfect sense for an IPA, John Troegner says. “It creates berry flavors and aromas, lowers pH, and is actually similar to the Vic Secret hops.”
Learning Lab: Distinguishing the Types of Crystal MaltTo avoid being overwhelmed by all the options, try focusing on a manageable subset of grain—crystal (aka caramel) malts. Using the mini-batch (1 gallon/3.8 liters) method, we demonstrate how you can learn to distinguish among the types of crystal malt.
Podcast Episode 67: Mikerphone's Mike Pallen: Using Unconventional Ingredients to Maximize FlavorBy John HollMike Pallen paid his dues as a homebrewer and after helping some other breweries get off the ground all while working on his own recipes, he's busted out onto the national beer scene.
Frozen North Ice Baltic Porter RecipeBy Josh WeikertKnowing how to build a recipe for fractional distillation, how to use the process, and how to make a style into an “Ice Whatever” is a great tool to have in your bag.
Breakout Brewer: TrimTab BrewingBy John HollTrimTab Brewing’s Founder is focused on its local community, discovery of flavors, and a belief that even something very small can have a big impact on its surroundings.
Video: How to Perform a Diacetyl RestA few days before fermentation is done, ramp up the temperature to clean up any remaining diacetyl. Josh Weikert tells you how.
Pick 6: Dan Kleban of Maine Beer Co. Discusses Hops, Haze, & FunkBy Jamie BognerMaine Beer Company has developed a reputation for expressively hoppy beers, so it’s no surprise that half of Cofounder Dan Kleban’s 6-pack is lupulin-focused. But his love for Belgian-style funk, flavor, and character fills out the rest.
MORE Brewing Villa Pils RecipeBy Shaun BernsMORE Brewing Co.’s Shaun Berns says this is one of his “favorite beers. It started off as a German-style Pilsner but quickly changed to a classic American lager.”
Coolships in the CityBy John HollWhile the thought of ale spontaneously fermenting in coolships might conjure thoughts of the country, you’re more likely to find it in cities across America.