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September 2020
Cover Story: Anniversary Craft Beer Clone Recipes. Also: Behind the scenes at Orval, choosing and using a conical fermenter, and adjusting flavor with salts
In this issue
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articleFundamentals of Stainless Steel Conicals
Conical fermenters provide a lot of options for homebrewers that other fermentation vessels don’t. Explore the various uses, benefits, and best practices of stainless conicals from the man who helped popularize them in the homebrew market two decades ago.
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articleCelebrating Milestones
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recipeOde to val d’or
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articleA Taste of the Season
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articleWho Inspired the Wizard to Brew?
Each issue we pose a fun question to our staff, contributing writers, and review board members that appears on page 6. This issue, our own Mr. Wizard had such an interesting response that we gave him a full page to explain.
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projectHeat Shield: Retain that wasted energy
An engineer sat down to create the ideal heat shield to make best use of his newly designed kettle burner stand, maximizing the heat from his propane burner.
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articleCash Is King: Mastering your cash flow statements
Cash is king in the small-scale brewing world. Learn from accounting wiz Audra Gaiziunas about the major differences between a brewery’s cash flow statement and their income statement. It could make or break a nanobrewery.
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articleYeast Nutrition: Feed your yeast to ensure success
Yeast nutrients may not always be needed. Learn what they are made from, when you should add them, and why, in certain situations, they are highly recommended.
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articleMalted “Others”: Adjuncts that are no longer raw
There is a big world of malted grains outside of barley. Explore some of those options and some best practices when stepping outside of craft brewing’s “comfort zone.”
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recipeGordon Strong’s Roggenbier
I’m balancing the beer to be somewhat like the original Schierlinger, a 5% ABV beer. I’ll shoot for 18 IBUs since there will be some malty sweetness to balance.
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Roggenbier: A rye twist on a dunkelweizen
Rye malt is a necessity to make a roggenbier. While that may be obvious, the techniques required to optimize your efforts (and time) to brew one are not. Gordon Strong takes us on a journey to explore this rye twist on a dunkelweizen.
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mr-wizardMaximizing Your Pressure-Rated Conical
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mr-wizard
Tips For a Quality Hazy IPA
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mr-wizard
Trying to Gauge the Speed of Oxidation
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articleOxidation Rates, Creating the Haze, and Pressure Fermenting in a Conical
Learn how quickly beer can oxidize after packaging. Also a homebrewer has a question about getting hazy and another about making the most of their new conical.
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articleHighland Brewing Company
The Replicator travels to Asheville, North Carolina to visit the first modern craft brewery that opened in the city and whose founder recently won the coveted Brewers Association Recognition Award. He explores their tasty Oatmeal Porter.
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recipeHighland Brewing Co.’s Oatmeal Porter clone
Highland Brewing Company’s Oatmeal Porter is more akin to an American porter than a British porter with oatmeal. It’s big, bold, and roasty.
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articleThe Ester Family
Esters drive a lot of the fruit aromas in beer. Learn the factors that go into their production and how to control them in your beer.
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articleThe Hop Dropper
The Hop Dropper is a sort of sluice that allows you to flush your hops with CO2 before it drops into the fermentation tank.