Dave Carpenter
Exchange Rates V: Hops UtilizationHops adjustments are the final piece of the puzzle in converting all-grain recipes to extract versions.
Exchange Rates IV: Dealing with AdjunctsIn this fourth article in our Exchange Rates series, we’ll tackle the sticky subject of adjuncts.
Exchange Rates III: Extract CompositionMost malt extracts are produced using a blend of one or more base malts and some specialty grains, and the precise formulation varies from one manufacturer to the next.
Traffic Jam on the Autobahn RecipeThis fake German lager derives its crisp, easy-drinking flavor from just two base malts: Munich and Pilsner.
Exchange Rates II: Specialty GrainsSpecialty grains add flavor, aroma, and color to beer and contribute proteins and unfermentable sugars.
Rye Must You Label Me RecipeHeftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.
Exchange Rates I: Base MaltsYour brew buddy just emailed you the recipe for his or her award-winning American pale ale. You eagerly open the file and discover it’s an all-grain recipe. But you brew from extract. What now?
Frugal Brewing: Choosing a ThermometerNew brewers will brew better with a good thermometer.
Koriander und Salz, Gotterhalt’s Gose RecipeTry this homebrew-sized interpretation of a Gose, soured with Latobacillus bacteria before the boil.
5 Tips for Competition BrewingIf it’s honest impressions of your beer you’re after, entering a competition is an excellent way to get feedback from trained judges.
Feats of Strength: Strong Ale Style GuideConsider the common themes that connect barleywine, stock ale, old ale, and wheatwine to one another.
Fermentation: Glass or Plastic?The debate over which is better is as old as the hobby itself.