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December 2001

Tips and recipes for brewing Scotland’s classic beers. Plus, simple projects to build your own RIMS, a guide to pain-free homebrewing, all about adjuncts, and incredible recipes from Finland and Scandinavia.

In this issue

  • recipe

    BridgePort Brewing Company: Pub Porter clone

     By Steve Bader

    BridgePort’s dark and malty porter is only sold on draught at their Portland, Oregon pub.

  • recipe

    Lammin Sahti

     By Mark Naski

    The traditional Finnish drink made with malted and unmalted grains along with Juniper as the flavoring contribution. The juniper branches traditionally doubled as a filter screen to help separate out the grains from the sweet wort.

  • recipe

    Sahti and Jalkijuoma

     By Mark Naski

    Sahti was made by women across Scandinavia, where the first brew-running called tupulisahti (strong sahti) was given to the men in the village, while the weaker second brew-running jälkijuoma (“nosedrop” sahti) was for the women of the village.

  • Orange question mark over a beer Mr. Wizard logo.
    mr-wizard

    When to worry about diacetyl

     By Ashton Lewis
  • project

    Build a simple RIMS: Projects

     By BYO Staff

    Two variations on a simple RIMS for your mash tun.

  • article

    Burn Safety

     By Chris Colby

    A guide to pain-free homebrewing.

  • recipe

    Odell Easy St. Wheat clone

     By Steve Bader

    According to Odell’s website, “Living in Colorado, “Easy Street” is more of a state of mind than an actual place. Light in color with refreshing citrus undertones, Easy Street is an unfiltered American-style wheat beer. The yeast gives the beer a nice smooth finish, a slight fruit flavor, and it’s distinct cloudy appearance.”

  • article

    Matching Yeast to Style: Tips from the Pros

     By BYO Staff

    Expert advice on the right yeast for the right style.

  • article

    Adjuncts Explained

     By Steve Parkes and Chris Colby

    Corn and rice, oats and rye, brown sugar and more: Homebrewers can use adjuncts to add different flavors to beer and improve mouthfeel, head retention and clarity. A guide to adjuncts, plus recipes to help you understand these often-overlooked fermentables.

  • article

    Great Scot!

     By Paul Zocco

    A homebrewer wanders through Scotland and returns with all the firsthand knowledge you’ll need to brew classic “shilling” ales and wee heavies at home. Plus: masterful tips from Scottish beer expert Greg Noonan, and extract and all-grain recipes for 60-shilling, 70-shilling, 80-shilling, wee heavy, heather ale and grozet.