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Hot Water Magic

Monday, July 20, 2015. Hop Blending, or Why There Is No Perfect IPA Recipe. With more hop varieties being released every year, hop blending has become increasingly complicated. Given this complexity, I decided to begin my experimentation with just a few hop varieties. But even then I ran into difficulty. Instead of designing recipes based on the characteristics that particular hop varieties are supposed. Smell like, and less attention to what hops a particular recipe calls for. Sunday, March 23, 2014.

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Hot Water Magic | hotwatermagic.blogspot.com Reviews

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Monday, July 20, 2015. Hop Blending, or Why There Is No Perfect IPA Recipe. With more hop varieties being released every year, hop blending has become increasingly complicated. Given this complexity, I decided to begin my experimentation with just a few hop varieties. But even then I ran into difficulty. Instead of designing recipes based on the characteristics that particular hop varieties are supposed. Smell like, and less attention to what hops a particular recipe calls for. Sunday, March 23, 2014.

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Hot Water Magic | hotwatermagic.blogspot.com Reviews

https://hotwatermagic.blogspot.com

Monday, July 20, 2015. Hop Blending, or Why There Is No Perfect IPA Recipe. With more hop varieties being released every year, hop blending has become increasingly complicated. Given this complexity, I decided to begin my experimentation with just a few hop varieties. But even then I ran into difficulty. Instead of designing recipes based on the characteristics that particular hop varieties are supposed. Smell like, and less attention to what hops a particular recipe calls for. Sunday, March 23, 2014.

INTERNAL PAGES

hotwatermagic.blogspot.com

1

Hot Water Magic: Berliner Weisse Mark II, or You Call That a Session Ale? (3/2/13)

http://www.hotwatermagic.blogspot.com/2013/03/berliner-weisse-mark-ii-3213.html

Wednesday, March 6, 2013. Berliner Weisse Mark II, or You Call That a Session Ale? One of the main appeals of the Berliner Weisse is that it's a sour beer you can make in a reasonable amount of time. My last batch. Of Berliner Weisse is, as of yet, barely tart. It may continue to sour in the bottle, but it has already been fermenting for three months, and that's a longer time-frame than I'm looking for. So for this batch I decided to try a different souring technique. Kettle souring has several advantage...

2

Hot Water Magic: August 2013

http://www.hotwatermagic.blogspot.com/2013_08_01_archive.html

Friday, August 9, 2013. Over the course of my first. To brew a Berliner weisse, I've learned a few things about brewing quick (i.e., less than 6 months to complete) sour beers—having had to dump two of my first three batches. They weren't poisonous, but they also weren't worth drinking. Sour beer is the one style of beer in which even the most skilled brewers still routinely have to dump batches. The main challenge with this technique is keeping the beer at 112˚F. My current set-up consists of a...Subscr...

3

Hot Water Magic: Lichtenhainer (9/13/13)

http://www.hotwatermagic.blogspot.com/2013/11/lichtenhainer-91313.html

Thursday, November 21, 2013. Lichtenhainer was one of the last remaining examples of a smoked sour beer. The last continuously-produced Lichtenhainer was brewed in 1983. The style has since been brewed by at least one German brewery and one American brewery, though neither are easily available. For this beer, I used the same souring technique I used on my last sour. Subscribe to: Post Comments (Atom). How to Brew (John Palmer). Simple template. Powered by Blogger.

4

Hot Water Magic: Hop Blending, or Why There Is No Perfect IPA Recipe

http://www.hotwatermagic.blogspot.com/2015/07/hop-blending-or-why-there-is-no-perfect.html

Monday, July 20, 2015. Hop Blending, or Why There Is No Perfect IPA Recipe. With more hop varieties being released every year, hop blending has become increasingly complicated. Given this complexity, I decided to begin my experimentation with just a few hop varieties. But even then I ran into difficulty. Instead of designing recipes based on the characteristics that particular hop varieties are supposed. Smell like, and less attention to what hops a particular recipe calls for. How to Brew (John Palmer).

5

Hot Water Magic: November 2013

http://www.hotwatermagic.blogspot.com/2013_11_01_archive.html

Thursday, November 21, 2013. Lichtenhainer was one of the last remaining examples of a smoked sour beer. The last continuously-produced Lichtenhainer was brewed in 1983. The style has since been brewed by at least one German brewery and one American brewery, though neither are easily available. For this beer, I used the same souring technique I used on my last sour. Subscribe to: Posts (Atom). How to Brew (John Palmer). Simple template. Powered by Blogger.

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Hot Water Magic

Monday, July 20, 2015. Hop Blending, or Why There Is No Perfect IPA Recipe. With more hop varieties being released every year, hop blending has become increasingly complicated. Given this complexity, I decided to begin my experimentation with just a few hop varieties. But even then I ran into difficulty. Instead of designing recipes based on the characteristics that particular hop varieties are supposed. Smell like, and less attention to what hops a particular recipe calls for. Sunday, March 23, 2014.

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