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Advanced Dry Hopping
My favorite beer I’ve ever brewed was my first attempt at a Pliny the Elder clone. I used the recipe from the September 2004 issue of Brew Your Own. I remember thinking the author must have made a mistake in … Continue reading
5 Tips for Making “Fast Brews”
Whether there is a party around the corner or the kegerator is running dry, you have probably been in a situation where you needed to brew a beer in a week or two. Producing “fast brews” comes with its challenges, … Continue reading
How To Tweak Google Chrome Browser To Use Less Memory
We’re big fans of Google Chrome here, but even we admit that it can destroy a computer’s performance with alarming regularity simply by spawning too many processes during the course of a typical day of usage. If you tend to … Continue reading
Carbonation Options for Your Home Brewed Beer
This week I take a look at different ways to carbonate your home brewed beer. Carbonation is an important feature of beer – it adds moutfeel, perceived body, and heavily influences the way that hop and malt aromas are delivered … Continue reading
Lambic, Sour, and Funky Mead Making
I’ve began to compile the things I know on alternative fermentations in mead making. And by that, I mean meads infected with the likes of brettanomyces, lactobacillus, and pediococcus. I’ll continue to add more parts as my findings and experiments … Continue reading
No-chill method
THE PROCESS Seeing that no-chill is a method for chilling wort, which happens basically at the end of the brew day, my typical brewing process didn’t much change. For this experimental year, I chose to employ both batch sparge or no sparge mash … Continue reading
Growing own salt
Not all salt comes from the ocean—some comes from a mason jar in Ohio. At Cleveland’s Restaurant Trentina, chef Jonathan Sawyer and the restaurant’s resident forager and “fermentationist” Jeremy Umansky are growing their own flavored finishing salts. How? Well, you … Continue reading
This No-Knead Olive-Rosemary Focaccia With Pistachios Takes Just 15 Minutes of Prep
It’s difficult to make good bread today, but it’s darned easy to make hot, fresh, world-class bread tomorrow. You see that slab of focaccia above? The one covered with olives, rosemary, and pistachio? The one with the crisp, olive oil-scented … Continue reading
Сбитень
Трудно сказать точно, когда на столах наших предков впервые появился этот старинный напиток. Вероятно, это было около тысячи лет назад. Летописи донесли до нас известие, что великий князь Всеволод в 1128 году, пируя с боярами, велел выставить на столы перевар … Continue reading
МЕДЫ
Каждый народ имеет свой фирменный алкогольный напиток. Фараоны древнего Египта увеселялись пивом, древние греки — разбавленным водой виноградным вином. На Руси с прадавних времен увеселялись хмельными медами и квасами. Наши предки изготавливали медовые напитки, которые различались как способом изготовления, так … Continue reading