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Wells Banana Bread Beer Inversion IPA Schneider Hopfen-Weisse Cooper buys Mr. Beer Walk through of a partial mash brew Cleaners and Sanitizes

St. Sebastiaan Dark Samuel Smith - Oatmeal Stout Craft Beer Pizza Dough and Breakfast Pizza Oatmeal Stout Cake with Apple Whisky Cream How to Package your beer for shipment Three Floyds considering Munster expansion that would triple output Electronic beer fridge only opens when all work's in Mr. Beer: Brewing With Hops 1776 Ale Recipe

Book Winner Announcement Ayinger Celebrator Doppelbock Hell or High Watermelon Is it Legal to ship your home brew? MESQUITE SMOKED BABY BACK RIBS OVER  BEER Alabama bans beer brand over dirty name on label How to use DME with your mr beer How to remove Trub

Blue Moon Belgian White Spelt Two Rows Classic Grill Miller Clear Beer Franconia Brewing Dennis Wehrman: Grain Silo Looking in from Outside Mashing, Sparging area Fermenting area (Photo from http://www.franconiabrewing.com) Kegging Area Grain Mill

Carl's Black Bourbon Stout Cooking with Tripel acrticle  Triple Saison  17 tips to better extract brewing 1. Know your limitations 2. Boil as much water as you can - use the largest kettle you have of find 3. Avoid caramelizing the extract 4.  Avoid old extract 5.  If doing a partial mash - watch your temperature 6. Watch your adjuncts - like sugar (sweet) & flavors 7. Watch you Hop UBU's 8. Cool wort fast as you can 9. Use good water 10.  Match your yeast to your recipe 11. Use grains in addition to malt extract 12. Use boiling bags for grains & hops 13. Most beginners find it easier to use DME & not LME 14. Create the recipe first & stick to it 15. Turn burner off before adding extracts 16. Use light extracts & add specialty grains for flavor & color 17.  Clean & sanitize.    

Oatmeal stouts Anchor Steam Beer   Difference between a wheat beer and a wit beer Ranger IPA and Basil Mashed Potatoes Alaska Communities Ban Possession of Sugar and Yeast Giving more kick to your Mr Beer Big Ed's Red  

Sorry for the delay in publishing this episode. NEW BELGIUM FAT TIRE AMBER ALE Alpha vs Beta Acids (Hops)  Adjuncts Glühwein

Sorry for the delay in publishing this episode. Rodenbach Grand Cru Reinaert Flemish Wild Ale Lambic Beer  Carpe Cerevisi = seize the Beer Quote: He was a wise man who invented beer. - Plato Beer-and Onion-Braised Chicken Carbonnade Chipotle Beef and Beer Chili Jingle & Bottling wand kosher beer Mr. Beer Setting up: Batch priming slimline fridge jug Good Batch Priming Guide Primeing Sugar Calculator #1 Primeing Sugar Calculator #2

Door's Beer: Widmer Brothers Hefeweizen   Tracy & Mike's Beer: Homebrew - Coffee Stout ~ 5.11% ABV Framboise Lambic  Reverse Mashing 14 Geeky Beers 

Stout History of Stout Latin: Cogito sumere potum alterum - I think i'll have another drink Why people like beer Beer Cupcakes Beer & Honey Glazed Chicken Steak & Guinness Pie The Drinker's Dictionary  Zippity De Dieu from the Grumpy Troll Restaurant and Brewery Off Flavors in Beer 

Tracy's Beer: Brooklyn Local # 2   Steve's Beer: Shiner Hefeweizen    Beer Terms: Ale: Typically, a class of beer made with a top-fermenting yeast strain that is fermented at warmer temperatures. Ale fermentations are generally shorter than lager fermentations, and the yeast fermentation by-products are more pronounced in the flavor/aroma. Alpha Acid: Resin in hops that contributes to the bitterness of beer. The higher the alpha acid% in the hop, the more potential bitterness can be extracted from it. Aroma Hops: Hops usually added in the last 5 minutes of the boil to impart hop aroma. They do not contribute much bitterness. Attenuation: The decrease in original gravity that occurs during fermentation. A highly attenuated beer will be thinner in body than a beer with low attenuation. Base Malt: Malt such as pale malt, that serves as the "backbone" of the beer, as well as the main sugar source for fermentation. Bittering Hops: Hops used early in the boil to impart bitterness. They do not generally impart much flavor or aroma. Bottle Condition: Carbonating beer with an additional fermentation in the bottle. Cold Break: The coagulation of proteins during wort cooling. Diacetyl: Fermentation by-product that may lend buttery or butterscotch notes to beer. This is considered an off-flavor in excessive amounts in any beer, however it is considered an off-flavor in most lagers in any amount. Can also be caused by contamination. DMS (Dimethyl Sulfide): An off-flavor is excessive amounts that resembles the aroma or flavor of canned corn/cooked vegetables. Dry-Hopping: Adding hops to finished beer which provides hop aroma and flavor but no bitterness. Esters: The "fruity" flavor or aroma most commonly found in ales. Created from the interaction between acids and alcohol. Fermentation: In simple terms, the process of yeast breaking down sugars into alcohol and carbon dioxide. Fermenter: The vessel in which fermentation takes place, typically a glass carboy or food-grade plastic bucket for homebrewing applications. Final Gravity: The density of the wort after fermentation occurs. Fining(s): Use of irish moss or isinglass (or others) to clarify beer. Flavor Hops: Hops added to the boil within the last 20 minutes of the boil, imparting flavor and some aroma to the beer. Flocculation: "Dropping out" of yeast cells and/proteins that effects the clarity of the beer. Higher flocculation means clearer beer. Fusel Alcohol: Off-flavor/flaw in excessive amounts that contributes to an alcoholic harshness or "hotness" in the beer. Hops: One of the four main ingredients in beer. The flower or cone of a perennial vine that contributes to the bitterness, flavor, and aroma in beer. They are considered the "spice" of beer, and there are many varieties of hops that each impart different flavors, aromas, and bitterness levels. Hot Break: The coagulation of proteins during wort boiling. Hydrometer: Instrument that measures the density of liquid in comparison to the density of water. One can determine the alcohol % of a finished beer by comparing the original gravity and final gravity. Infusion Mash: Simplest procedure for conducting a mash in which crushed grain is mixed with hot water to arrive at a pre-determined rest. IBU: International Bitterness Unit. A measure of the bitterness in beer. Kit: Usually refers to a hopped malt extract. Krausen: Prounounced by some as "Kroy-zen", and has two definitions. 1. A method to carbonate beer in which wort is added to the fermented/finished beer to carbonate. 2. The foamy head that develops during the initial stage of fermentation. Lager: A class of beer made with a bottom-fermenting yeast strain. Usually fermented at cooler temperatures than ale and lagered (stored cold) after fermentation to drive off yeast by-products,

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Beer 101: BIAB Brewing (Brewing In a Bag) Ingredient/Item of the week: Wort Chiller   Young Double Chocolate Stout   St. Sebastiaan Dark (Dubbel)  

  Book Give Away  The Pilgrims landed at Plymouth Rock because of beer  Cheddar, Beer and Mustard Pull-Apart Bread  Beer Mouthfeel Ten Top Cheap Beers List British beer gets weaker  The surprising health benefits of beer Weihenstephaner Hefeweissbier Dunkel   Yuengling Black & Tan  

Beer 101: Intro to All grain Brewing Single Temperature Infusion Multi-Rest Mashing Good How-to Brew Videos Link 1, Link 2 Ingredient/Item of the week: Mashing Tun Book Give away - Brewers Bible by Brian Kunath New Youtube Channel   Movie: How Beer saved the world  Book: Yeast Brewers Elements Series  Movie: Hobo with a Shotgun  Movie: The Punisher   Tracy's Beer:  Stone IPA     Steve's Beer: Paulaner Hefe-Weizen