Here’s a recipe, described as a “London Ale,” adapted from John Tuck’s 1822 Private Brewer’s Guide. 5 gallons at 1058
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Breaking down the broad stout style group into its individual substyles can be a bit difficult. Think of stouts as
Cascade Mountain Gin: A hint of Christmas trees in the nose, and a mild, spicy flavor that washes over your
It takes heat–at least 173 degrees worth–and a still to produce distilled spirits. There are two basic styles of stills:
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It is my deeply held belief that brewing at home is not only pleasurable and rewarding, but is really the