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The nice thing about going all electric is that the heating element is in direct contact with your water or wort, so the efficiency of your heating method is much higher than utilizing an external source such as a propane burner. But this efficiency does have its drawbacks.
This DIY apple scratter utilizes a garbage disposal to pulverize apples to make juice extraction for hard apple cider a piece of cake.
This is a malty rye ale spiced with peppercorns. It features rich chocolate and rye grain flavors, a medium body balance and a peppery finish. If you want the peppercorns to stay in the fermenter, you can bag them with the final hops addition. If you follow that process, the cooled wort with the peppercorns can go right from the kettle into the fermenter.
Very pink, very floral, very crisp and light bodied — very drinkable! This beer’s color and aroma are quite eye-catching and aromatic. Look for dried hibiscus flowers at your local food coop, health food store or from any local or online dried herb retailer.
This is an extremely well balanced, easy-to-drink saison brewed with rye. The hops are not the star here, it’s all about the rye and the brewer’s skill.
“Brewed slightly differently each year, but typically aged a minimum of eight months, these Barley Wines display a reddish-brown hue and exhibit prominent notes of ripe pit fruit, brown sugar, toffee, and a full-bodied, malty mouthfeel.”
This is a beer that uses muscovado sugar and technically fits no style…we’ll call it a porter though.
Kal Wallner, the creator of The Electric Brewery and frequent BYO contributor, and Trent Neutgens, the creator of the all-electric all-grain brewing setup featured in the January-February issue of BYO, took over the BYO Facebook page for a couple hours on January 21 for a live chat about electric brewing. Here are the highlights.
