| Subject |
Last Updated |
Description |
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1/6/09 |
This is Kris England's chart of yeast strain origins and comparisons. From his chart you can get an idea of what commercial beers are most similar to the various White Labs and Wyeast strains. The chart also gives you a quick way to see which yeast strains are good matches between the two companies products. I've see a lot of these charts and I find this one the best and most accurate. Thanks Kris!!! |
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8/22/07 |
I wrote this back in October of 2005 after being inspired by an Ale Smith beer about a year earlier. I spent a year experimenting with massive late hopping and really loved the result, so I wrote this article. I hadn't heard of what people call 'hop bursting' at that time or I would have mentioned it in the article. In this article I describe the process of massive late hopping (or hop bursting) and it includes a great recipe called Evil Twin, comments from experienced homebrewers, Peter Zien of Ale Smith, and Matt Brynildson of Firestone
Walker. This article first
appeared in Zymurgy, the magazine of the American Homebrewers Association. If you’re not a member, you should be. |
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8/13/07 |
I wrote this article in response to many questions people have asked me about yeast starters. I think it has a lot of great information. This article first
appeared in Zymurgy, the magazine of the American Homebrewers Association. If you’re not a member, you should be. |
Brewing Classic Styles:
80 Winning Recipes Anyone Can Brew |
6/6/07 |
My friend John Palmer and I wrote this book and I am very proud of it. It is now available from a number of sources and you can find it online at a number of sites, but if you purchase it from the Brewing Network or the American Homebrewers Association you'll be supporting two organizations that deserve your help.
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5/18/07 |
If you're interested in learning about brewing all of the different styles of beer, my friend Jon Plise and I have an Internet broadcast/podcast show on The Brewing Network called The Jamil Show (even though I wanted to call it Brewing with Style). In each episode we discuss a style from the BJCP Style Guidelines, including an award winning recipe and tips for brewing a great example of the style. So far, we've covered over 34 styles and plan to eventually cover them all. There are archives of the shows available as downloads in MP3 format or you can subscribe via RSS (http://www.thebrewingnetwork.com/jamilshow.xml) or through iTunes, all for free. |
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5/18/07 |
I'm now writing the Style Profile column in each issue of Brew Your Own magazine. I've covered 3 styles so far: Ordinary Bitter, Schwarzbier, and Witbier. In each issue I try to cover all the aspects of brewing the style, including recipes. I think BYO is a great magazine for brewers of all levels. If you're not a subscriber, click here to get yourself a free issue of the magazine. |
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1/18/07 |
This version of Mr Malty's Pitching Rate Calculator™ is the result of many months of laboratory experiments and software development. It has been completely rewritten and has many new features for both professionals and amateurs, including preferences to tweak the formulas to match your batch size and type of usage. It also uses more precise formulas based on months of experimentation and feedback from leading yeast suppliers.
It can calculate the amount of starter wort needed, number of yeast packs required, amount of repitching yeast needed, the effect of stir plates, dry yeast rates, will estimate the viability of your yeast based on the date it was harvested, and lots more. Enjoy!
Matthew Kunzman, president of the Snake River Brewers in Idaho, wrote a some pages on how to use the calculator. It should answer most of the basic questions about how to use the calculator. We'll try to add to it as questions come in.
Version History:
4.02 - Corrected an error in the slurry size calculation for repitching yeast. The trub percent slider was not being applied correctly, making the need ml of yeast larger than necessary.
4.01 - Corrected tool tip for calculating White Labs viability. Best By date is 4 months from production on all but bacteria and brett. Added "up to a limit" text to growth slider tooltip.
4.0 - New release of Flash based calculator. New formulas and new features. |
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1/18/07 |
Last time I was on The Brewing Network show we talked about proper yeast pitching rates. It is a confusing subject, so I started to put together some notes that might help. This describes the basics of making a starter and repitching yeast. |
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1/18/07 |
I've been mentioning my new way of chilling wort on the B3 Forum and on The Brewing Network show. Lots of people are asking about it, so I thought this would help folks build their own. I've messed around with it more, so I've added some new photos and answered some general questions folks keep asking. I also wrote an article for Zymurgy magazine, which covered this subject in detail |
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1/18/07 |
A few shots of my brewshed and the cheap and easy walk-in cooler. |
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5/13/06 |
Warning, there is no need to read this, but some weird people asked for it. :-)
I think it is embarrassing and boring. Just walk away. Click some other link, please. |
