Add chile extract to taste after fermentation and fining. Extract was made by immersing eight dried chiles d’Arbol in 4 ounces vodka for 24 hours. Primary fermentation for 28 days at “ambient” temperature in glass. Read More
Sulfite according to pH of must (dosage chart at http://ourworld.compuserve.com/homepages/andrew_lea/frameset.htm). Add CaCl2 and PME (not the same thing as pectic/pectolytic enzyme) 24 hours after sulfitization to help induce brown cap. PME may be added earlier during maceration to… Read More
Start with 5 gallons of cider and freeze the remaining gallon. Unless you are starting with a pasteurized cider add sugars, yeast nutrient and Camden tablets or sodium metabisulfite 24 hours before you plan to pitch your yeast.… Read More
Originally published in the May/June 2005 issue of Zymurgy magazine. The idea that "home brew'd is best" is probably intuitively obvious to most homebrewers and beer lovers. It was not so apparent to the newly independent citizenry of the United… Read More
Originally published in the September/October 2003 issue of Zymurgy magazine. Last month you planned and brewed what should be your best beer yet, and today is the first pour. Your recipe used a new brand of malt extract, or a… Read More
Originally published in the January/February 2003 issue of Zymurgy magazine. Does the thought of calculating a grain bill for all-grain brewing make your head spin? How much grain should you use? Don't different grains have different yields? How do you… Read More
How to all-grain batch sparge at home.
How to all-grain brew in a bag (BIAB).