(Part 2) Best beer books according to redditors
We found 1,359 Reddit comments discussing the best beer books. We ranked the 220 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
I'm going to actively try to avoid recipe books here in my links (that said, that means you're missing out on Vintage Spirits & Forgotten Cocktails, Death & Co, Potions of the Caribbean, and The Joy of Mixology so.... YMMV)
Liquid Intelligence - IMHO must have guide on the technical aspects of bartending. This book is amazing and is the first thing I share with my coworkers that want to broaden their knowledge
The Drunken Botanist - In depth examination of the plants that go into making our favorite drinks, beers, booze, and sundry
Bitters - Has history of bitters, along with instructional on how to make your own.
Shrubs Kind of recipes but also talks about how to make shrubs and good proportions for them, which isn't super common.
Wine Folly Do you want a good intro-to-wine with good, clear reference sheets about styles and pairings? Here's your book
The Wine Bible Want to know way more than you ever thought you wanted to know about wine? This is what you want to be reading.
The Beer Bible - Same as above, but for beer instead of wine.
Holy Smoke! Its Mezcal Mezcal can be hard to pin down and I've found this one to be decent. Includes a table of things that were available in the US at time of publishing and the author's opinions on quality.
Vermouth - pretty in depth history on vermouth, focusing on its place in American cocktail Culture
Imbibe! In depth history of early cocktail culture, focusing on Jerry Thomas and the Bon Vivant's Companion
...I'm sure I could think of more, given the time. I'm trying to just delve into things currently on my shelf, and not in my wishlist.
Redditor /u/drewbage1847 has a quite comprehensive cider book worth having on your shelf, and it even has a cranberry cider recipe! Everyone is talking process in this thread, which I find the book also covers well, so here's recipe thoughts:
It's got other fruit added to it to a dominate degree, so go frugal on the apple juice: tomorrow your mailbox is filled with weekly ads for all the grocery stores in your area, and at least one of 'em has half gallon bottles of apple juice for way, way less than anyone else. You will go there, fill your cart with 11-12 bottles of apple juice, have to make small talk with the cashier that you are making cider, and then go home and prep to ferment that juice.
This spot here is left blank because people have talked process already. The apple juice you just bought is 13.8 brix, whatever yeast you throw at it will ferment to 6.8% ABV, I like to round to 6.9% because I am a child and that number is funny, and ignore any advice on yeast nutrient because one pack of dry yeast not rehydrated is gonna work just fine.
OK, fruit additions. Fully ferment, rack to secondary if you wish, cranberry is bitter and pithy and people as it turns out hate cranberries and also they aren't actually that good because you love cranberries during thanksgiving and in cranberry juice because that stuff is actually drowning in sugar. A cranberry-only addition is good, but I would consider a cran-raspberry recipe instead (equal amounts), or get some vanilla beans to extract, or backsweeten otherwise. Use 3+ pounds cranberries you can use them to make insane color. Seriously, 3+3=6# cranberry raspberry cider glows pink-red and you've never seen anything like this commercially because no professional operation would buy so much fruit for their cider.
If you end up liking cider, keep it rolling! Cider is always on sale, the fruit addition possibilities are endless and while it can typically cost the same or more as a batch of the same volume, the time invested is somewhere between one very lazy hour (cider no fruits) to like three dedicated hours (juice pulp in your tube sucks). Cheers.
If you are asking this question, you likely need to spend some time learning more about fermentation and yeast or you will never get consistent results. As a bare minimum advice, lookup the strain of yeast you used with good ol' google. There will be an optimum fermentation temperature range. Stay within that range and you're good. To get a better understanding of the whole process, read this
I have some knowledge, my old man brews all the time, and I have done my fair share as well.
PissinChicken isnt exactly right. Once your set up, you get 5 gallons of beer for 20 or so bucks. I got all my gear, as well as ingredients at
http://www.midwestsupplies.com/
Got the basic kit for 60 bucks, and off you go. The other thing you will need is bottles. You can get 22 oz bottles in 12 bottle cases at the same site. Also check craigslist frequently. I came up with grolsh style bottles from there, and now I dont use the cap-type anymore(actually, im on to Kegging now, so i dont use any bottles). I would suggest bottling you first handful of brews to make sure you like it before even thinking about kegging. This is where the cost heads up. Also, stick to prepackaged malt for your wort for your first few. Once you get the hang of it, try partial mashing grains. This is where I am now, and Im making very good beer IMO. But the cans or packages of malt work just fine. I still buy them to mix with my wort even after i partial mash.
If you have any specific questions, I may be able to help further. It is a rewarding hobby, I think. Especially if you like 5 gallons of fresh homebrews! Enjoy...
PS-I have lots of bottles Im willing to part with, depending on where you are, just FYI.
PPS- Also, get a book. I like this:
http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664/ref=sr_1_1?ie=UTF8&s=books&qid=1265210375&sr=8-1
The definition of an IPA has changed since the 1800's, mostly within the last 25 years or so. This is largely due to the popularity of American hops and the ingenuity of west-coast brewers. The 'Imperial' designation usually just means a higher gravity ale.
You might enjoy Mitch Steele's book "IPA". He's the brewmaster for Stone and he dives into where the style has come from and how it has evolved.
http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003
My Favorites:
How to Brew by John Palmer
The Complete Joy of Homebrewing Charlie Papazian
Brewmasters Bible By Stephen Snyder
Extreme Brewing by Sam Calagione
Brew Like A Monk By Stan Hieronymus
Radical Brewing by Randy Mosher
John Palmer's How to Brew is a classic. It was very eye opening for me (also with engineering background) and gave a very wide knowledge about every part of the process. Now I know whats really happening and how different factors affect. Some simple recipes also, but nothing eye opening there.
http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888
The next homebrewing book I'm going to get is Mitch Steele's (brewmaster for Stone Brewing Co.) book on IPA's. Watched couple BeerSmith's podcasts with him on and seems to know a lot and liked the way he talks about the issues.
http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003
Eu começava por conviver um bocado com o pessoal da cerveja para conhecer mais sobre cerveja, trocar impressões e umas dicas em pessoa.
No Porto:
Em Lisboa:
Aposto que há mais locais no resto do país mas, assim de cabeça, vieram-me estes... Outra boa opção é visitar festivais onde podes conhecer os cervejeiros, aficionados, ouvir musica, beber cerveja e conviver!
Depois disso é simples. Começa por fazer cerveja de kit de extrato. Com jeitinho gastas uns €50 em equipamento (que vai servir-te anos) e €15 em ingredientes. Estes kits são mesmo simples de usar e servem bem para aprender algumas das bases da cerveja sem teres que te preocupar com os aspetos mais delicados (como a brassagem). À medida que lhe vais ganhando o gosto vais podendo investir mais ou menos dinheiro até comprares um moinho, algumas panelas e fazeres a cerveja mesmo a partir do cereal.
A partir daí o google e o youtube são amigos dependendo de quanto queres ou não gastar. Tens aqui alguns vídeos que te recomendo:
Estes dois são bons para "entrar no espírito" da coisa.
Para aprender a fazer cerveja a partir de Kit podes ver estes vídeos da BrewUk (boa loja) que mostram tudo direitinho. Lembra-te que o mais importante é a higiene e lavar bem todo o equipamento!!
No youtube recomendo-te muito o canal Brewing TV e o The Craft Beer Channel.
Se te começares a envolver e a gostar a sério da coisa recomendo-te que leias estes livros:
Um livro que a mim me ajudou também imenso foi o Extreme Brewing e o Brewing Up a Business do Sam Calagione (dono da Dogfish Head) se bem que estes dois livros são menos "informativos" e de leitura mais leve. Ainda assim eu acho que o estilo mais relaxado torna-os de leitura mais fácil que os outros (que são considerados bíblias da cerveja) sobretudo para quem está a começar.
Fora isso acredita, o importante é comer e beber cerveja! Conversa com o pessoal e divertir-te com isto tudo! Aprendes mais às vezes numa tarde a beber uns finos com o pessoal num bar de cerveja artesanal do que num dia a ler em casa!
Espero que isto te ajude a ti ou alguém que esteja com a "pulga" atrás da orelha! Mas se tiveres perguntas ou dúvidas estás à vontade. :)
Se alguém quiser acrescentar alguma coisa por favor que o faça! Cerveja artesanal é sobre troca de ideias! :)
Equipment, maybe $40 total, but lasts for years. Plus you can start with just a few cheap basics and slowly build your gear. Each batch of beer varies in cost. A beginer's batch from a kit so you can just learn the process, maybe $15. Mid range for good beer, about $25-30 (Malt, hops, yeast), then for bigger flavor beers, higher alcohol, exotic flavors you can spend as much as you want. $50 isn't unusual. But remember, it's making a bit more than 2 cases. $25 a case, that's 4x 6 packs, $6 a 6-pack. Can you buy top end beer for $6 a 6-pack? No you can't. You can barely buy the cheap swill for $6. Craft brew and import will run you $8-$11 a 6-pack. So the up front ingredient cost seems like a lot until you realize the per beer cost is very reasonable. Cheap even.
If your curiosity is piqued, before you jump in get this book.
http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664
It's one of the very best on the market that holds a wealth of information and starts out assuming you know nothing other than you love beer and think it'd be cool to make your own. It hand holds you all the way through the beginner process to your first beer, then ramps up to intermediate, and even after 17 years I come back to this book just because it's just a rock solid brewing bible. An exceptionally well written and organized "How to" book that is a fascinating read on the making of beer even if you never try doing it.
Edit: Also, look over at r/Homebrewing
It's been well established in several books, most recently Mitch Steele's IPA that porter and other non-highly hopped beers were also being shipped to India, showing that the preservative properties of hops was not the reason the East India Ale (later named India Pale Ale) became popular. The highly hopped ale was more expensive than standard ales at the time and thus the upper class was used to drinking it. So when the went the India they demanded the same product they had already been drinking in England. The preservative properties of hops were a lucky side effect that was not completely understood at the time.
Hops and Glory: One Man's Search for the Beer That Built the British Empire might do the trick.
Halfway through the new Wood and Beer book from Cantwell and Bouckaert. So far it reminds me of the elements series. Lots of interesting first hand accounts on how barrels are made, as well as their history, etc. Less dense on the practicalities of working with barrels. Could have used another pass by the editors, lent my copy to my friend Nathan Zeender... they misspelled his name (they have a couple mentions of Chad Jakobson of Crooked Stave as well...).
I've mostly moved away from barrels and back to cubes over the years. Big barrels are too much all-your-eggs-in-one basket for me (better to have 12 carboys with 12 different cultures). Little barrels are fun, but you get so much character so quickly, it is a struggle to keep up with demands of refilling.
As a side note, I'll be doing full-day classes on wood-aging and sour beer in Burlington in early November as part of the BYO Boot Camp series (more locations to come if this is a success).
I've wanted to brew more with foraged ingredients. I've got both The Homebrewer's Almanac written by the folks at Scratch Brewing as well as Brewing Local by Stan Hieronymus. Both books serve as great resource to the numerous ingredients you could forage within the US. They both contain recipes, potential users of the ingredients, and expected aroma/flavor contributions.
I live in a pretty large metro in the US, Atlanta. So perhaps foraging here is a bit more challenging than other places. I've currently got a blackberry and raspberry berliner on tap that featured about half a pound per gallon of wild picked blackberries. I've used wild blackberries in the past, the first time they were much more wild and tart tasting. This most recent batch offered more fruity/berry flavors.
I've also experimented with using Honey Suckle in a saison. That was quite a chore to pick all the Honey Suckle to use in a beer. I ended up steeping them at flame out essentially to make a tea. It turned out alright, but wasn't exactly a honey suckle character like you smell from the flowers. If I had to do those over again i'd definitely dry them and add them at secondary. I think that'd deliver a much more pleasant floral character.
Good luck.
How to Brew - John Palmer
Designing Great Beers - Ray Daniels
Brewing Classic Styles - Jamil Zainasheff and John Palmer
Brew Like a Monk - Stan Hieronymus
Clone Brews - Tess and Mark Szamatulski
Yeast - Jamil Zainasheff and Chris White
Beer Captured - Tess and Mark Szamatulski
Radical Brewing - Randy Mosher
Brewer's Association Guide to Starting Your Own Brewery - Randy Mosher
I have The Beer Bible, which has a good history of beer as well as chapters for each style of beer. At the end of each chapter it recommends beers to try in that style.
The Beer Bible https://www.amazon.com/dp/0761168117/ref=cm_sw_r_cp_apa_VCyTzbGMS86HY
The New Complete Joy of Home Brewing by Charlie Papazian was my first book. http://www.amazon.com/gp/product/images/0380763664/ref=dp_image_text_0?ie=UTF8&n=283155&s=books
See, I would recommend Hops and Glory by Pete Brown. Unfortunately it seems out of print, but it was a terrific read. He traces the history of the IPA and does it As a travelogue, actually making the trip, with a cask of an IPA made at the original brewery, that, IIRC, the East I did Company bought theirs.
Martyn Cornell isn't just some guy, he's a really well respected writer on British beer history, as you can tell from the reblogs this has got. He probably the definitive book on the subject. It looks as though the scholarship in the Oxford Companion is very poor.
"Amber, Gold and Black" by Martyn Cornell is a pretty great look at the history of English brewing. Very thorough and well-written.
This should set you on the right track:
https://www.amazon.com/Wood-Beer-Brewers-Dick-Cantwell/dp/1938469216/ref=sr_1_1?ie=UTF8&qid=1517603568&sr=8-1&keywords=wood+and+beer
Do yourself a favor and grab a copy of The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beer from Scratch. The author runs a brewery in southern Illinois called Scratch which has a huge emphasis on brewing with foraged ingredients and spices, which sounds like something you'd be interested in. Their Spring Tonic was a super refreshing standout beer for me, could be some nice inspiration for a recipe idea.
Northern Brewer is a good place to find starter equipment kits with just about everything you need to get going. For example.
You can go one of two paths: Extract brewing (fast, but a bit more expensive), or all-grain (cheaper, but a bit more involved and a slightly longer brew day).
Basic process is to get fermentable wort by either mashing (stewing) crushed barley grains in hot water (148F-156F) or hydrating malt extract. This is boiled for about an hour, during which you add hops, things to "clear" the beer, or other adjuncts. Then you chill it, get it into a sanitary container for fermenting (buckets, kegs, small jugs) add yeast and wait. Basically.
You may also want to get your husband Randy Mosher's book on Mastering Homebrew. Covers a lot of the background, gets you a set of recipes to start with, etc.
Oh, and make sure to get cleaning and sanitizing stuff, too. PBW (powdered brewery wash) and StarSan.
In a few more weeks you could get your hands on a shiny new copy of this book: The Everything Hard Cider Book :)
In the meanwhile, here are my tips:
I am really enjoying Mastering Homebrew
http://www.amazon.com/gp/product/1452105510/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
The standard ones: The Brewmaster's Bible by Stephen Snyder
How to brew by John Palmer
Designing Great Beers by Ray Daniels
Brewing Classic Styles by Jamil Zainasheff & John Palmer
The Complete Joy of Homebrewing by Charlie Papazian
Brew Like a Monk by Stan Hieronymus
Yeast by Jamil Zainasheff & Chris White
(= I own this book)
> (obligatory plug - I cover this in my cider book)
coughs - Everything Hard Cider
It's a good book! A great resource for folks looking to get into cider making and maybe go a little further than Walmart juice apfelweins.
Background info: Palo Alto Brewing is owned by Kasim Syed, the owner of an excellent beer bar, The Rose and Crown, located in Palo Alto, CA. Until recently, the beer was brewed at Devil's Canyon Brewery but was shifted to Firehouse Brewery (they make some good stuff, too - check out Hops on Rye, if you're in the area) and is now being bottled and sold in six packs. Syed brews the beer, rather than contracting it out to Firehouse; he just uses their equipment (CA brewery licensing allows for this).
I picked it up my bottle in San Francisco for $2, but I didn't note the six pack price (probably ~$8-10). I assume distribution is very limited, at this point. Palo Alto Brewing beers have previously been mostly limited to kegs at The Rose and Crown. I believe this new version of Hoppy Ending debuted during SF Beer Week, but this is the first time that I have tried it.
Having purchased the bottle due to an impulsive need to try new local beers, I expected practically nothing and was pleasantly surprised. This is a very quaffable APA with good hop flavor and balance.
On a sidenote, why is the hop cone receiving the massage? Shouldn't it be the other way around?
Also, I threw in some beer bookporn. I just received a copy of Martyn Cornell's Amber, Gold & Black and can't wait to read it.
The Compleat distller, this one is extra nerdy i have read it multiple times , had to break out the highlighter though! it has all the details that you could ever imagine on distilling.
http://www.amphora-society.com/The-Compleat-Distiller-2nd-Edition--by-Nixon-and-McCaw_p_1.html
The Alaskan Bootlegger's bible is a very fun read! I would read the other suggestions in this thread for true, proper, safe and clean methods. There are a few questionable methods, but this book is intended as a humorous read into the cheap, backwoods booze making (beer, wine and sprits)
http://www.amazon.com/Alaskan-Bootleggers-Bible-Leon-Kania/dp/0967452406
The Home Distillers workbook was the first book i picked up was free on kindle one day It was a very straight forward read, nothing too complicated. built my first teapot setup that evening
http://www.amazon.com/dp/B003T0GHKA/ref=nosim/?ascsubtag=FWbug785&tag=fatwalletcom&linkCode=as1
I apologize if my post is not formatted well, I dont post too much on reddit!
I am not disagreeing that Rauchbier is a smoked beer. I'm disagreeing that Raucbier can be used with ANY smoked malt. That is not the case. I wish that /u/Alworth's books were easily searched through on the web (both are great reads). The idea of Rauchbier (with the capital R) is very much rooted in the place of its inceptions, Bamberg. He gets into that a bit in both The Beer Bible and The Secrets of Master Brewers. I highly recommend both books - great reads. Stan Hieronymus also is a great source for reading about styles rooted both in location and history.
Can you brew smoked beers? Certainly. Check out /u/BretBeermann and all of their crazy smoked beers. But if you brew a beer with a traditional saison grist (pilsner malt, wheat, oats, etc) and then through 1 pound of peat malt in it, you CANNOT call that a Rauchbier. That is a smoked saison.
This conversation, or at least the part that I'm all for having, is very much a discussion on style. If you read through much of /u/larsga's blog, it is evident there as well. Like he said, it is a living style, being actively brewed.
I don't know who is downvoting you (I'm trying to balance that out), because I'm totally digging this!
They are not offering a clone product, they are merely reverse engineering the recipe and posting that for home brewers. It is a common practice. It also rests on firm legal ground. The only questionable act was using too similar a name. Had they called it "Garfnagle - a hearty ale that might ring a bell" we wouldn't even be having this discussion.
The most glaring error in your video is that hops add alcoholic strength to a beer. But, I suggest you read a book like Hops And Glory and/or check out beer historian Martyn Cornell's blog Zythophile for some good old IPA myth-busting like this.
This blog post explains very concisely how to make a good IPA.
For something more substantial read PA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele.
Totally true, didn't mean to imply that methanol was the only cause of hangovers. Proof is a fun pop-sci book that talks about hangovers and does a little anecdotal experiment with different hangover cures.
I liked the Alaskan Bootlegger's Bible. It's more of a brief intro into all things homebrew though. And despite the name (and the question) I probably wouldn't consider it a 'bible' of sorts, but I still think it is worth the mention. Just an easy, lighthearted, enjoyable read.
http://www.amazon.com/Jeffrey-Morgenthaler/e/B00IUTTDJC
http://www.amazon.com/Proof-Science-Booze-Adam-Rogers/dp/0547897960
Amber, Gold & Black: The History of Britain's Great Beers by Martyn Cornell is a book about the history of Britain's beers. From the comments, I gather it's a well researched book focusing on the roots of styles.
Note: I decided to jot down my findings here (one comment per book) and see if anyone else have any thoughts about them.
Expermental Homebrewing has arecipe for a shroom beer. There's a lot of other great stuff in there too. I was just given this book for Christmas.
I can't help you and I'm not being an asshole but I've been casually reading this book
You're answer will probably come as we have plenty of experts here. I highly reccomend that book if you're interested though. There's a TON of "how to" style walk-throughs in it.
Gah - my ninja edit wasn't fast enough! :)
I first read it in Graham Wheeler's Brew your own British Real Ale. I'm not sure its more than a rough guide (which seems to work quite well) but there probably is some hard science behind it, which someone more clued up on conditioning might be able to explain...
This is my full list of books from /r/homebrewing but it includes pro level books:
New Brewers:
Continued Learning:
Specialty/Advanced/Other:
Business Books:
Technical Readings (Textbooks might be expensive):
Dogfish Head Brewery has a recipe for their Kiwit beer in Extreme Brewing. I can type it up if you promise to report back after brewing it. :)
Go pick up The Complete Joy of Home Brewing by Charlie Papazian. I started brewing in college with my roommate, and this was our starting point, along with extended conversations and advice from the local brew-shop.
Some others have suggested those "beer kits" you can get with everything in one box. In my opinion, those kits make shitty beer, give you very little control over the product, and they only make two gallons. With about 10% more investment, you can get a set-up that is totally re-usable, gives you more control over ingredients, and, better yet, yields 5-6 gallons of brew.
Good luck. And remember: "Relax. Don't worry. Have a home-brew."
This one's my recommendation: http://www.amazon.com/Everything-Hard-Cider-Book-making/dp/1440566186/ref=sr_1_3?ie=UTF8&qid=1449552939&sr=8-3&keywords=cider+making
Plus, the author is in this sub all the time :)
The complete joy of home brewing is a good book.
Start simple. Buy an extract based kit. Tell your friends to collect bottles (preferably pry-offs). I usually give one bottle of beer for every 3 bottles they give me.
Make sure you have a 10 or so liter stainless steel pot (you'd never want to cook with aluminum anyways.)
I think when I first started, I had the advantage of taking biology lab where aseptic and sterile techniques were key. This is very important for brewing beer. You must be careful not to introduce bacteria into your ferment. Also temperature is important. 72 degrees should be fine.
Get the Midwest deal but I would stick to a partial extract boil for about a year until you get that down, so a 4 gallon pot and boiling 2.5 gallons on the stove then adding to water in the fermenting bucket to equal 5 gallons means no copper chiller is needed.
Also, pick up Charlie's book and read it twice before you start. http://www.amazon.com/gp/aw/d/0380763664/ref=redir_mdp_mobile
I strongly recommend this book:
https://www.amazon.com/Proof-Science-Booze-Adam-Rogers/dp/0547897960
I just planted some rhizomes last year, so I'm hardly an expert!
I learn a log from following these guys: http://www.greatlakeshops.com/hops-blog. They are more geared for commercial endeavors, but I've learned a lot from reading them. I also follow them on Facebook.
Also:
http://msue.anr.msu.edu/topic/info/hops
https://www.amazon.com/Homebrewers-Garden-Easily-Prepare-Brewing/dp/1580170102
I also watched whatever youtube videos I could find about hopgrowing.
I bought this a couple days ago. It's quite cheap if you get the Kindle edition. I haven't gotten too far yet but it is quite in depth about styles.
https://www.amazon.com/Beer-Bible-Jeff-Alworth/dp/0761168117/ref=sr_1_1?s=books&ie=UTF8&qid=1465589115&sr=1-1&keywords=the+beer+bible
Try every cask strength and barrel proof whisky you can man. Aberlour abunadh, Glenlivet nadurra, OGD 114, when whisky is proofed down it can really destroy mouth feel. Also try out things that are non-chill filtered, the act of chill filtering actually thins out a whole bunch of lipid chains.
For really interesting malt whisky textures try out anything clynelish. The Craigellachie has some extra weight on the palate too, but that's more to do with their ridiculous condensation setup than the act of aging it. Also Loch Lomond stuff tends to nail it for mouth feel.
Also, for just a great primer on spirits in general without getting too technical check this book out Proof: The Science of Booze https://www.amazon.com/dp/0547897960/ref=cm_sw_r_cp_apa_JIZfAbJP4Q6SD
https://www.amazon.com/Proof-Science-Booze-Adam-Rogers/dp/0547897960/ref=nodl_
There is a really good book about doing exactly this. I think the guys where on an episode of basic brewing too.
http://www.amazon.com/The-Homebrewers-Garden-Prepare-Brewing/dp/1580170102
You can grow your own hops and grain for brewing. But why stop there? You can grow a lot of herbs that you can use in brewing and cooking. Grow some chillis (Peppers) make your own hot sauce, grow some cabages and other veggies make your own saurkraut and other fermented foods.
Gardening isn't really all that hard. Get yourself a book or ask for some advice over at /r/gardening.
The one I made was a brown out of this book:
http://www.amazon.com/Beer-Captured-Tess-Szamatulski/dp/0970344252/ref=cm_lmf_img_1
It is sitting in the keg, we're in the middle of moving to the home we just bought but will be tapping it once we're in. I tasted it when I transfered it to the keg and there was no sweetness left but a strong maple flavor. Goes great in a brown ale.
Huh!
That's really interesting!
A close friend's father introduced me to brewing when I was, like, 16 (after sneaking no small amount of his home brew) and we spent several afternoons brewing together and he told me a lot about how the different ingredients and brewing methods work to create different flavors and styles of beer, so I have an (admittedly basic and ineloquent) understanding of hops and grains and malts.
I also cook a lot, so flavors and ingredients are really important to me and I'm keenly aware of what a big difference something like fresh basil can make over a dried ground powder in a freshly prepared meal. That's not snobbery, it's just a fact. Good quality ingredients are important to crafting excellent food.
I got curious about wine a couple years back and read Drink This, which is an amazingly easy to read and unpretentious guide to learning what exactly the difference between Syrah and Merlot is. (And all the other varietals.) The book recommends a lot of tasting, and I can't drink 5 bottles in one go by myself so I decided to make a game out of it and gave a powerpoint lecture on each chapter to my friends and we did all the tastings together. Super educational and a great experience. Would definitely recommend.
For the record, I didn't know anything about anything regarding wine when I started out on that little adventure. No shame, full curiosity.
Anyway.
I don't know of any great books about beers off the top of my head but this is the book I was given to learn about brewing. It will give you a huge amount of insight into the process and ingredients (and history!) of brewing if you're interested.
I totally understand why you made the analogy you did now. Thanks for clearing that up!
And yeah, while I totally agree that people can use beer knowledge as a way to feel superior to those around them, and that habit is stupid and annoying, there really is a lot to learn about beer (and pretty much everything else in the world, duh) and a whole lot of great stuff out there to taste! So don't let those jerkbags ruin that experience for you. Go check it out!
I also like the Homerbrewer's Bible - Snyder when I'm putting together a recipe. I look through what's in there to get some ideas.
I just ordered Yeast: The Practical Guide to Beer Fermentation to know the long answer. Yeast are the most important part of your brew. They define much of the flavor and knowing their lifecycle and what they do under different circumstances will make you a better brewer.
As someone who's been interested in alcohol for many years now, I loved this book. It covers a lot about the process of making alcoholic beverages, mixed with a bit of history and culture. Great for anyone with a passing interest in the subject of where your booze comes from.
If you're looking for something more on the technical side, I can recommend Proof by Adam Rogers. It talks about chemistry specifically: how fermentation and distillation work, what happens to you when you get drunk, even hangovers get a chapter.
I'm a fan of The Brewmaster's Bible: The Gold Standard for Home Brewers
one book I borrowed from rev Nats library in the tap room
another local portland cidery's book on homebrewing cider
Great suggestions already. I would also highly recommend Pete Brown's first three books:
Man Walks into a Pub: A Sociable History of Beer
Three Sheets to the Wind: One Man's Quest for the Meaning of Beer
[Hops and Glory: One Man's Search for the Beer That Built the British Empire] (http://www.amazon.co.uk/Hops-Glory-search-British-Empire/dp/0330511866/ref=tmm_pap_title_0)
Here's a link to more info from his Blog
Edit: formatting
Maltose Express
http://www.maltoseexpress.net/
800.MALTOSE (Out of State) or 203.452.7332 (In CT)
[email protected]
Maltose Express 246 Main St. Monroe, CT 06468
These guys know their stuff and have published several books on clone brews. You may actually know these books:
http://www.amazon.com/CloneBrews-2nd-Edition-Recipes-Brand-Name/dp/160342539X
http://www.amazon.com/Beer-Captured-Tess-Szamatulski/dp/0970344252/ref=pd_sim_b_5?ie=UTF8&refRID=14C3HFXM59KRNKJJN266
Plenty of kits ready to go and can you help you with any type of beer your trying to brew. Highly recommended.
It's fermenting. Did you check the specific gravity before adding more sugar and sealing it up?
I would encourage you to pick up a copy of The New Complete Joy of Hombrewing by Charlie Papazian and/or a copy of The Compleat Meadmaker by Ken Schramm
If you're going to back sweeten your mead you need to add potassium sorbate to prevent the yeast from starting back up.
The advice in these comments is good. Also, Beginner's brewing books like The Complete Joy of Homebrewing and The Brewmaster's Bible have sections with generic recipes by style. The also have good general descriptions of various varieties of hops and their typical uses for bittering, flavoring, or aroma.
Also this book if you have Kindle Unlimited it's free to read:
https://smile.amazon.com/Everything-Hard-Cider-Book-Everything®-ebook/dp/B00F0XW3QG
> why the English had India Pale Ale for the long voyage to bring beer to the expats on the subcontinent
This is the common misconception
To get the real story, read IPA by Mitch Steele
https://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003/ref=sr_1_1?ie=UTF8&qid=1501951679&sr=8-1&keywords=IPA+mitch+steele
Nice to see a fellow brewer who loves the classics. :) My kettle is MY happiness machine. XD
Oh, found a book. HIGHLY RECOMMEND. The Homebrewer's Garden. Although the recipe in here is a dandelion bitter, with hops. Still looking for THE book.
We've made a Saison with Rhubarb and used the process described in The Homebrewer's Almanac (https://www.amazon.com/Homebrewers-Almanac-Seasonal-Making-Scratch/dp/1581573499). Chopped it finely, covered with water in a small kettle/saucepan, reduced that down into a syrup and racked the finished beer onto that in secondary. The aroma and flavor came through nicely.
There are two pretty much bibles of home brewing: The Joy of Home brewing is the first, I have never read it but I hear good things. The author is pretty famous in home brewing circles and this book is credited with jump starting home brewing.
http://www.amazon.com/New-Complete-Joy-Home-Brewing/dp/0380763664/ref=sr_1_1?ie=UTF8&s=books&qid=1259699032&sr=8-1
The second (and the one I own because of the vast amounts of knowledge) is How to Brew. It has information on the ingredients, basic process for beginners and advanced techniques.
http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888/ref=sr_1_1?ie=UTF8&s=books&qid=1259699116&sr=1-1
May I offer this book up for you to consider? IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele
http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003/
I bring it up as Steele's research shows that "IPAs" were actually the pale ales of the day and starts to point that IPAs were not created solely for the trip to India.
There is plenty of info in the book that debunks many of the commonly held thoughts about how and why IPAs became what they did.
Also he has plenty of info in how and why beer degraded the way it did and why we were mostly left with American light lagers and how that process started back in the mid-1800s.
Also if you are a brewer, there are plenty of recipes in the second half of the book to grab plenty of ideas from or to brew straight out.
you seem like you care, and are in the process of figuring it all out. this book helped me.
[Yeast: The Practical Guide to Beer Fermentation] (https://www.amazon.com/Yeast-Practical-Fermentation-Brewing-Elements-ebook/dp/B00FE0LQ9A/ref=sr_1_fkmrnull_1?keywords=...+Yeast%3A+The+Practical+Guide+to+Beer+Fermentation+%28Brewing+Elements%29+Chris+White&qid=1554400582&s=gateway&sr=8-1-fkmrnull)
a lot of the advice i gave you came from that chris white (whitelabs yeast) book
Brew lots of beers then brew more. These days I can create a recipe for most styles in my head.
Also, the book Clonebrews will help. Use it to understand the ingredients in beers that you know, then use it to create your own recipes.
First and foremost, did someone slip acid into my beer? Or are you guys seeing that too?
On a more serious note, this looks like a pretty good setup. However, it is my understanding that hops like full sunlight. Someone correct me if I am wrong here, but that is what I remember from when I grew hops (going on 4 years ago now). I'm up in Massachusetts though so maybe having some shade during the day will be good for the plants in the south because there it is hotter and you get more sun/direct sunlight.
Also, how long are those ropes? I had my plants growing up about 12' of rope and they got pretty bunched up at the top. I think that could have grown another 3-6 feet easily, more in the following years. I think once established, the bines can grow up to 20'.
Have you checked out The Homebrewer's Garden? I found it very helpful when I was growing.
Anyway keep at it.
Cheers!
> Beer discovered
Have a link to this book? Google foo is lacking tonight I guess.
Unless.. this is the book?
http://www.amazon.com/Beer-Captured-Tess-Szamatulski/dp/0970344252
Oxygen ingress in fermented beers is my bugaboo. I'd shy away from adding water but that's one brewers view.
Chapter 5, page 90 of Drew and Denny's Experimental Homebrewing has a how-to on adding carbonated water to make an existing beer "light". It involves boiling water (to remove oxygen) then infusing with CO2 in a keg, rocking, this and that. They give a formula on how to dial in the ABV.
How far off are you on OG?
RDWHAHB
Edit: the page 90 info make more sense for taking some higher gravity beer and "lighting" it for something like a golf outing etc... you'd drink it up before it would oxidize too much.
Gift certificate for his homebrewing store and/or this book about the brewing of IPAs.
I'm selling all my home brew equipment and books asking 300, its an all or nothing deal sorry. I will provide pictures for any one interested.
1-glass carboy and hauler
1-bottling bucket with spout
1-fermenting bucket with lid
1-1 gallon glass carboy
1-2 gallon bucket
1-Hydrometer
3-Air locks
1-Thermometer
1-wood stirring paddle
1-40 quart stock pot
1-turkey fryer with the timer removed
1-20lb empty propane tank
1-capper and about 50 -60 beer bottle caps
1-corker for wine bottles and some corks
Auto siphon, tubing, racking cane,some PBW cleaner and Star Sanitizer left over, I have I think 12 empty wine bottles and probably have about an empty case worth of beer bottles.....I mean pretty much everything you need to brew or make wine.
Books are listed below and are in great shape.
How to Brew Beer
Designing Great Beer
For The Love of Hops
Yeast: The Practical Guide to Beer Fermentation
Hop Variety hand book
The Homebrewer's Garden
Read Proof. It's why hair of the dog works.
Ah that's right. I remember reading something similar to that in Yeast
I'm pretty sure /u/drewbage1847 would recommend http://www.amazon.com/The-Everything-Hard-Cider-Book/dp/1440566186
I would suggest a book called The Brewmaster's Bible. It goes over each style and talks about what ingredients are needed for each. If you go into the shop then you can reference the different styles and more easily pick a recipe.
Check your local library for books, I know there are a few out there.
At my library I found these books 1 2 3
Yes, but not very well. I have cascade and fuggles, and the japanese beetles love them. The cascade blooms don't get very big, and the fuggles is new, I kind of pared it back this summer to let the roots grow. The cascade vines are getting wild, growing all over the place. I have a very clay-ey soil amended with some sand and compost, on a western exposure. I think I need to move to get more sunlight, and add miracle grow liberally.
There are a number of good books on growin your own hops, I like this one: The Homebrewer's Garden
Have your soil tested, spread a bunch of milky spore if beetles are a problem, and build a sturdy trellis.
The Brewmaster's Bible has a list of yeasts and their optimal fermentation temperatures.
What do you mean? As in how should you construct one? You understand that you won't be able to buy one, so no one can recommend stills for you to buy, right? I would recommend The Alaskan Bootleggers Bible for great information about a variety of different still designs.
A similar idea is close at hand, in book form
I had the EKG/Fuggles on hand, and I did a Black IPA using these hops in the past (same bittering addition, lower aroma addition) and it turned out beautifully, though we used US-05 as it was on hand.
Just wanted to recreate that amazing brew from way back when seeing as I was making some darker beers. The British yeast was more because I had washed and recycled it from the Coffee Porter, and had read that commercial brewers often use either a British Ale yeast or a neutral US ale yeast for their Black IPA's and CDA's.
Reference: http://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003
(Good book)
If you're getting at least 6 hours of sun the plants should be okay, but I wouldn't expect much out of them.
The pots will be a problem though. You should really try to find something bigger or they are going to get root bound in no time. Some sources suggest a pot with a 20" diameter.
Lastly, be careful with fertilizing especially in pots. Over-fertilization is more detrimental than under-fertilizing.
If you are interested in growing things to use in beer, might I suggest herbs and spices. The Homebrewer's Garden talks about growing grain and hops, but it also has a large section on brewing herb. A lot of those plants would tolerate the small space or lack of southern sky.
I used Extreme Brewing by Sam Calagione (of Dogfish Head Brewery) a lot when I was first starting to brew. It's got some really nice extract recipes and it's straight forward and easy to use. I'd definitely recommend it.
The description in question can be read through the "look inside" link on this page.
Malting is a lot of work. Check out The Homebrewer's Garden (http://www.amazon.ca/The-Homebrewers-Garden-Prepare-Brewing/dp/1580170102). There is a small section that covers malting and I can imagine the process is very similar for alternative grains.
I have grown my own barley, but never have done the malting yet for the same reason you pointed out. If you can buy malted millet, then that is the way I would go with.
Start with Tasting Beer and move on to the Beer Bible when you want something way more in depth.
Jack Keller has a lot of good recipes, but he's lost some 720 recipes due to a fire at his former host.
Raymond Massacessi's book has many of the same or similar recipes.
I'm not aware of any books specific to wine, but if you were making beer, there's a Yeast that has much of the science stuff on yeast. Much of the information is probably still applicable to other fermented beverages.
Do you get E. C. Kraus's winemaking emails? There's usually some good information in there.
That chart and this search
 
If youre interested in researching yeast further (spoiler... yeast is fascinating!) you should really check out Yeast: The Practical Guide to Beer Fermentation. If you can speak science then you'll have no problems. I cannot speak science, and I still loved every part of it, though it required rereading a few portions. If youre looking for a real yeast learning resource, this is your must have.
I haven't read this, but it sounds like it might be along the lines of what you're looking for: https://www.amazon.com/IPA-Brewing-Techniques-Recipes-Evolution/dp/1938469003
Mastering Homebrew was my favorite as a beginner.
How to brew by palmer seems to be the gold standard and I own and have read that also, it's great.
I just found Mastering Homebrew kept things a little simpler and provided a lot of detailed pictures and charts. If you're a visual learner give it a read.
There are a lot of variables involved, and they're going to impact how you do different things like sanitization, how long you age, how long before your barrel approaches neutral, etc. For example, a new barrel versus a freshly emptied spirits barrel versus a previously used barrel that was dumped 6 months ago; they're going to have different sanitizing needs. I'd recommend taking a look at the book, Wood & Beer, https://www.amazon.com/Wood-Beer-Brewers-Dick-Cantwell/dp/1938469216. Lots of really good info there.
Personally, I wouldn't consider anything smaller than 5 gallons, but 10 is probably better (assuming you can do at least 5 gallon batches). The reason is most styles that do well in barrels also will age well, so if you're going to put the work into it, you might a well get a decent amount out of it so that you can cellar some of it Volume to surface ratio also comes into play as does stave thickness on smaller barrels.
As for sources, small batch distilleries are a good source. If you're in the US, homebrewfinds.com often has posts when barrels become available from various suppliers.
Since a lot of people are suggesting home brew kits, how about adding on some books on the science behind beer like Froth!: The Science of Beer, Experimental Homebrewing: Mad Science in the Pursuit of Great Beer (which comes with lots of recipes to try), or even Principles of Brewing Science.
And I know you said no clothing, but I felt compelled to share this shirt and the matching ornament as well
Sniped from Mitch Steele's IPA book.
https://www.amazon.com/Wood-Beer-Brewers-Dick-Cantwell/dp/1938469216
There's an awesome book at Amazon called the Alaska Bootlegger's Bible.
Detailed and thorough. I recommend it... Just for the intellectual curiosity of course. I would never distill liquor at home.
http://www.amazon.com/Alaskan-Bootleggers-Bible-Leon-Kania/dp/0967452406
The Homebrewer's Garden is a pretty good resource. Some very interesting beer recipes that use herb mixtures instead of hops.
He doesn't really need to. There's lots of references to sources for this in his previous blog posts, and in his book. The Wikipedia article on IPA is mostly based on his book, anyway.
How about home brewing. It may take you a few times to get the hang of it, but you can make some pretty awesome belgians if you take your time. There are a few really good books out there that will give you clone recipes so you can recreate your favorites without starting from scratch. Watch out...it's a rabbit hole :)
Clone Brews
http://www.amazon.com/CloneBrews-Homebrew-Recipes-Commercial-Beers/dp/1580170773
Brewing Classic Styles
http://www.amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926
Belgian Ale
http://www.amazon.com/Belgian-Ale-Classic-Beer-Style/dp/0937381314/ref=sr_1_6?s=books&ie=UTF8&qid=1344644397&sr=1-6&keywords=belgian+beer
If you're ageing a beer it must be unpasteurised and have yeast in the bottle. There's little point in doing it otherwise, you'll just end up with old beer rather than mature beer.
High gravity dark beers- such as the ones you've listed- tend to age best. This is because they contain plenty of complex polysaccharides for the yeast to work on over the months.
The best way to age beer is to do it more or less the same way as you would wine. Store the bottles in a cool, dry, dark place- a cellar is ideal- on their sides and rotate them every couple of weeks or so to stir things up a bit. According to the author of this home-brewing guide the optimum temperature for storing bottled ales is considered to be 55°F. Incidentally another of his books contains a recipe for Courage Russian Imperial Stout- the beer Stone Imperial Russian Stout was based on- and states that it should be "… condition(ed) in bottle for a minimum of eighteen months" and "Reputedly at its best after three years."
It looks like Alaskan Barleywine and Stone Imperial Russian Stout can be aged. (The Stone link specifically refers to last year's release of an anise-flavoured version but states that "…all of our Stone Imperial Russian Stout releases, … will continue to age and mature for many years.")
The Complete Joy of Homebrewing
My boyfriend and I are sort of beer snobs ourselves... I've flipped through this book called Clone Brews at Borders before, and it would make a nice gift if he's shown interest in brewing his own beer. The book features 150 "recipes" for replicating brand beers, including Three Floyd's Gumballhead (one of my fav beers), Guinness, Sierra Nevada, Tsing Tao, etc. Never tried to make any of them myself, but looking at the reviews, the book seems promising.
Did you know Amazon will donate a portion of every purchase if you shop by going to smile.amazon.com instead? Over $50,000,000 has been raised for charity - all you need to do is change the URL!
Here are your smile-ified links:
https://smile.amazon.com/Homebrewers-Almanac-Seasonal-Making-Scratch/dp/1581573499
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^^i'm ^^a ^^friendly bot
I actually just read an excellent book that's relevant to your question. It's called Hops and Glory by Pete Brown (http://www.amazon.ca/Hops-And-Glory-Pete-Brown/dp/0330511866)
The short version, more directed at the extreme flavour, is that IPA was originally brewed to be shipped to British colonists in India. The climate down there was not conducive to brewing (meaning it was damn near impossible) so when the new population decided they needed beer, it needed to be shipped all the way from England.
Most beers of the time would never have made it. In fact, most beer shipped down there arrived sour. They pretty much had wine or porter to choose from.
Eventually one brewer noticed that the hoppier and more 'robust' (read, higher ABV) beers survived the trip much more gracefully. Eventually they just started sticking a butt-tonne of hops in a barrel and shipping it down, letting it finish fermenting and ageing along the way (simplification, obviously.)
Anyway, the book is about some crazy British dude who decided he was going to brew a barrel and carry it down to India by boat. Stupid bastard. Good read.
Edit: I realize you said you knew the history, I just thought the explanation might be interesting to other readers, and also wanted to plug the book I just finished because everyone who really enjoys beer will likely get a kick out of it.
I just finished a recipe I got out of Charlie P's "Microbrewed Adventures" and it turned out nice. It's more of a craft beer history book though, but it really is a cool read for the "why" of homebrewing. As far as the "how" goes, http://www.amazon.com/Homebrewers-Garden-Easily-Prepare-Brewing/dp/1580170102 is pretty cool. Comes with a lot of nice recipes for using things you can find it your back yard. Hops, juniper, dandelions, whatever. Has a recipe for Sahtti I've been meaning to try out for a while now.
Perhaps a book on distilling or whiskey. I personally like the Alaskan Bootlegger's Bible.
http://www.amazon.com/gp/product/0967452406?ie=UTF8&force-full-site=1&ref_=aw_bottom_links
>what do I need to know before I start on my journey?
Aside from this forum and the FAQ, there are two books to choose from that are both fantastic but are from different points of view. For more engineering minded people I suggest How To Brew by John Palmer. For more art minded people Mastering Homebrew by Randy Mosher is fantastic. Either way you'll get a wonderful introduction introduction to brewing your own beer.
>What kit should I get?
There are many beer kits out there by you can also start with a simple cider instead. This will teach you about the basics of fermentation and help you find out if this type of activity is for you before you spend more than you need to on a kit. When you do go for a kit you will probably start with an extract kit. Just look for a style that you like to drink and go for it.
>What types of beer are best for learning?
To me a classic SMASH (Single Malt And Single Hop) is a perfect way to learn all grain brewing. For extract just any kit that you want to drink should be fine. Be sure to use a good online retailer if you don't have a local homebrew shop. MoreBeer is a popular, independently owned online retailer that I've had good experiences with.
>Anything else that you think may help.
RDWHAHB - Relax, Don't Worry, Have A Home Brew. This line from the great Charlie Papazian is probably the most often repeated line of advice in homebrewing. It's important to not freak out about anything. Brewing beer has some weirdness when you're new to it. There's a lot of vocabulary, acronyms, techniques, style guidelines, etc. Don't let it overwhelm you. Take it easy, follow basic good practices, and you will make beer.
Also, don't be afraid to look for local homebrew clubs. I didn't join one for many years and kinda regret that now. Some clubs are competition focused, some are social, some are event-centric. Look around for one that fits your interests and make some friends!
Finally, do not get tied down to styles or what beer is "supposed" to be. Brew what you want to drink and kick the haters to the curb.
Welcome to the obsession and cheers!
The book Everything Hard Cider does a great job covering tons of different options and only $16 on Amazon. https://www.amazon.com/gp/aw/d/1440566186/ref=mp_s_a_1_1?ie=UTF8&qid=1521755902&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=everything+hard+cider&dpPl=1&dpID=51GMaGAyTAL&ref=plSrch
I recently got a new book to inspire and research recipes of English ales. I am a big fan of English ales, especially low-alcohol (below 4%).
I also have been wanting to try making my own invert sugar and get it to a darker color to use in a pale ale/bitter and bring the SRM up without using much roasted malts. So today, I am going to try making invert sugar #3 and use it in a batch tomorrow.
_____
Recipe:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ode to Ale - Bitter
Style: Ordinary Bitter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 4.23 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.50 gal
Estimated OG: 1.037 SG
Estimated Color: 12.5 SRM
Estimated IBU: 32.5 IBUs
Boil Time: 75 Minutes
Ingredients:
------------
Amt | Name | Type | # | %/IBU
---|---|----|----|----
2 lbs 13.3 oz | Pale Malt, Golden Promise | Malt | 1 | 71.8%
9.1 oz | Mild Malt - Ashburne (Briess) | Malt | 2 | 14.4%
0.8 oz | English Medium Crystal (74.0 SRM) | Crystal Malt | 3 | 1.2%
0.8 oz | Midnight Wheat (550.0 SRM) | Roast Malt | 4 | 1.2%
7.1 oz | Invert Sugar #3 (65.0 SRM) | Adjunct | 5 | 11.3%
0.525 oz | Delta [5.00 %AA] - Boil 60 min | Hop | 6 | 19.3 IBUs
0.3 oz | Bramling Cross [5.20 %AA] - Boil 60 min | Hop | 7 | 11.2 IBUs
0.15 oz | East Kent Goldings [5.00 %AA] - Boil 10 min | Hop | 8 | 1.9 IBUs
0.6 pkg | Windsor Yeast (Lallemand) | Yeast | 9 |
Mash Schedule: Single Infusion, Batch Sparge
Created with BeerSmith 2 - http://www.beersmith.com
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To stay on top of my game I drink, go out to other bars, hang with other industry people, and read. Latest read: http://amzn.com/0547897960
CloneBrews: Homebrew Recipes for 150 Commercial Beers
http://www.amazon.com/gp/aw/d/0060952164/ref=mp_s_a_1_1?qid=1419724088&sr=8-1&pi=AC_SY200_QL40
http://www.amazon.com/gp/aw/d/0060531053/ref=mp_s_a_1_2?qid=1419724088&sr=8-2&pi=AC_SY200_QL40
Looks like a proper cask. You could use the Graham Wheeler method to condition before bottling or, if you can get the rest of the parts, try and set up a Beer Engine.