by DJ Spiess | Feb 9, 2008 | Brewing beer, Featured, Homebrewing
The History of Chimay Since 1862 Chimay beers are brewed by the Cistercian Trappist monks of Chimay. The monks produce 120,000 hectoliters annually so that they can afford to be monks and help those less fortunate. The monks belong to the Order of Cistercians of the...
by DJ Spiess | Feb 2, 2008 | Brewing beer
A stuck sparge can ruin your brew day. A stuck sparge means that you cannot vorlauf or sparge your mash because the grains are so compacted that the wort cannot flow out. This leaves your precious wort stuck with the grain. If you are using wheat or oatmeal for...
by DJ Spiess | Jan 30, 2008 | Brewing beer
My wife likes one beer – Lindeman’s Framboise. Every other beer, she turns her nose up. As an avid homebrewer, this is difficult to take because I haven’t made a beer that she appreciates. Since she likes the lambics, I decided to take the plunge into the scary...
by DJ Spiess | Jan 22, 2008 | Brewing beer
10. Add specialty grains to your beer to fine tune flavors If you are brewing extract brews, adding a bit of specialty grains will improve your beer flavor and can give it a better head. The specialty grains also give the beer a bit more depth in flavor. Specialty...
by DJ Spiess | Jan 12, 2008 | Brewing beer
Kegging beer is very simple. Fill the keg, connect gas, then drink. Once the keg is empty, cleaning a keg seems a bit more daunting. Cleaning a keg is very simple once you know the steps. Gather your equipment First assemble the equipment that you will need: • ...
by DJ Spiess | Jan 3, 2008 | Brewing beer
If you are looking to increase the alcohol content of your beer to produce something like a barley wine, there are a few easy methods. Making a very strong beer without fortification (like Samuel Adams Utopias ) will be covered in another article. Fortify your beer...
