5 gallons, OG 1.045-1.050, IBU = 15-20 6 lbs wheat malt extract, 50% to 65% wheat 4 AAU Tettnanger or Halletauer hops, 60 minute boil Ferment with your choice of dry or liquid Bavarian wheat yeast For all grain, mash 6 lbs wheat malt and 4 lbs pilsner malt at 150° F for one hour,... View Article
Brewing Instructions - Full Pints It's About the Yeast July 1, 2011 - K. Florian Klemp
What a great time to be a brewer. From progressive and avant-garde beers to the authentic, Old-World stalwarts, we can savor them all. And in many ways, we can thank the homebrewers, whose ranks nourished, inspired and galvanized the microbrewery movement and continue to do so today.
Brewing Instructions - Full Pints May 1, 2011 - K. Florian Klemp
After 24 years of homebrewing, I am still mesmerized by the hypnotic churning and billowing suds of fermenting wort as it is metamorphosed into beer by the humble fungus, yeast. More than a mere catalyst, yeast can exert the most influence of any ingredient.
Brewing Instructions - Full Pints March 1, 2011 - K. Florian Klemp
Homebrewers have a particular affection and appreciation for dark beers. Often considered too harsh, bitter and assertive by the timid or uninitiated, they are just as often agreeable, even mellow. The proper use of roasted grain and malt makes them possible, and in some cases they are fairly defined, or even dominated by these emphatic... View Article