May 24, 2018

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Improving Your Beer: Part 2 – Common Off Flavors

Last month we discussed how to determine if your beer has any flaws. This month, we’re going to begin looking at what some of those flaws might taste like, how they are caused and what we can do to avoid them in the future. We won’t get into all of them, as many are not […]

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April 23, 2018

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Improving Your Beer: Part 1

In order to improve our beer, we need to know what is wrong with our beer. Wait, don’t leave the page. I’m not trying to insult your talents, but even the best brewers in the world make mistakes from time to time. Some of the most sought after beers in the world can have problems […]

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April 5, 2018

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Be True to Your Brew

If you’ve ever visited an online brewing forum or Facebook group, you’ve certainly witnessed people who seem to hold beer styles as if they are ancient laws not to be broken. You’ve also seen people who can look at the most outrageous ingredients and find a way to put it in their beer. Like all […]

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February 7, 2018

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What’s In a Style: Milk Stout (w/ Recipe)

I love milk stouts. Seriously, I have a milk stout recipe for just about every occasion. Mint Chocolate, Chai, S’mores, I’ve got one for each season. The smooth, soft mouthfeel coupled with an assortment of roasted flavors, it’s this stout lover’s dream. You should see the look of horror when I offer a milk stout […]

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January 7, 2018

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Cloning a Commercial Beer

I’ve always held the belief that a good measure of your ability to brew is to brew another brewer’s recipe, and get it as close as possible. I think the best way to do that is by cloning a popular commercial example that you have access too. There are a lot of intangibles outside of […]

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January 5, 2018

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Jay’s Brewing Malt Spotlight – Weyermann German Pilsner Malt

This week’s Jay’s Brewing spotlight is Weyermann German Pilsner Malt. This lager based malt is produced from high quality 2-row spring barley and was originally produced in the world renowned Bürger-Brauerei, or what is now called Pilsner Urquell, located in the Czech Republic. Concerning color and flavor, this malt is capable of producing a pale […]

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January 5, 2018

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Jay’s Brewing Malt Spotlight – Rahr 6-row malt

This week’s spotlight is Rahr 6-row malt. 6-row is considered to be an older, more traditional type of barley. This malt is made from a blend of American 6-Row barley varieties. 6-Row malt has a unique flavor and, in many cases, is used as a base for specialty beers. An interesting note about 6-row is […]

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January 5, 2018

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Jay’s Brewing Malt Spotlight – Simpson’s Peated Malt

Rounding off our 3-part series on Smoked malts, we take a look at Simpson’s Peated Malt. As the name suggests, Simpson Malting Company uses peat moss during it’s smoking process to produce this malts distinct characteristics. The flavor and aroma produced when using this malt is not unlike that of a heavy peat, Scotch whisky. […]

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October 22, 2017

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Jay’s Brewing Malt Spotlight – Briess Cherrywood Smoked

Briess Cherrywood Smoked-This grain is the second of our three-part series on smoked grains. Briess Cherrywood Smoked Malt is a pale barley malt smoked with cherrywood. This grain has a unique flavor that is both smokey and subtle with a small amount of fruity afternotes. Cherrywood Smoked Malt is used to create a flavor that […]

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October 22, 2017

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Jay’s Brewing Malt Spotlight – Weyermann Beechwood Smoked Malt

Weyermann Beechwood Smoked Malt: This malt is the first in a series of three smoked malts regularly stocked at Jay’s. Crafted from German-grown spring barley, Beechwood smoked malt imparts a unique flavor and aroma desired in many Ales and Lagers; flavors can sometimes come across as notes of vanilla and honey. Beechwood smoked malt is […]

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