It was a cold, miserable, snowy day when I walked into the south-east Asian grocer to buy ingredients for a meal I was cooking that night. I needed a bunch of exotic ingredients, including one that was hard to find at the time: fresh curry leaves. I walked into the store, asked the owner if he had […]
Most homebrew recipes give us a clear indication of when to add the hops: the start of the boil for bittering, later in the boil for flavour and the end of the boil for aroma. But we can also add hops before the boil. Or after the boil, or after primary fermentation. Get to know all the hopping methods available to you.
I was inspired to write this guide after a reader wrote in to complain that despite following my recipe to a tee, his original gravity reading came in very low. As all-grain brewers, we have all had this problem eventually. It has happened to me on more than one occasion, and it is beyond frustrating to experience. But the good news is this: it’s pretty easy to fix your OG! Let me show you how.
I’m a late convert to this style, long of the view that it was a fad that would pass. Well, the style remains, and I concede that a black IPA is a thing of beauty. It’s a style that elegantly contrasts roasted caramel notes with the grassy or tropical flavours. Why not, right?
I could tinker with saison recipes without ever touching another style. Saisons offer so much variety and I just love how spicy you can make it while still producing a balanced beer. This one has a classic spice mix that augments the yeast so well.
There are times when you want a smack of hop flavour all afternoon long. Throwing back double IPAs could make for a punishing morning the next day. If you want to sip slow and long, this IPA recipe stays light on the ABV, intense on the hops.