Recipe of the week, brewday 3/28 edition

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We post a recipe of the week in the store every week -- these become the recipes we brew in our intro class. It seemed silly to keep these to ourselves, so here's the recipe. We'll do this every week! Questions, comments are always welcome. This week, we've got a featured hop based IPA: Palisades. The hop has a nice almost peachy fruit quality with some earthy and a gentle bright note. Against the small amount of crystal grains this beer is going to showcase nicely when fermented pretty dry. Fruity will be the main component, bitter to balance. Oh...and...

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To chill a brew

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This is a frequently debated point, so I'd like to offer a bit of insight on the ups and downs of various chilling methods. First off, let it be known: the answer will always depend on how much beer one is brewing at a time. Some solutions just aren't cut out for certain volumes. My criteria is simple: what is the least expensive yet still fully effective/efficient method for each size. This always comes down to "how fast is it done" because, well... shoot, unless we want to make an infected beer, this matters! Even if we want an infected beer,...

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Summer ferments, the long story.

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It is hot outside! Most folks I know take that to mean "time to enjoy my wine/beer, I'll make it later." Well, okay, if you're stocked well and like that cycle... no, wait, there are some pointers to think about anyways.   Heat does NOT hurt all fermentation. No, it's not good for that white wine with the delicate flavors, or the American ale that just shouldn't have that ester... but what about wines and beers that work well with ester profiles? Or phenols that develop in higher temperature ferments?    I've mentioned many times, brewing a Saison is perfect...

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