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John J. Palmer is the author of the self-published book, How to Brew and an active member of the homebrewing community.. Palmer began writing How to Brew in 1995. The website The Real Beer Page hosted the first edition of the book at howtobrew.com. [1] Palmer self-published a print edition of How to Brew in 2000.
In all grain brewing the wort is made by making a mash from crushed malted barley (or alternative grain adjuncts such as unmalted barley, wheat, oats, corn or rye) and hot water. This requires a vessel known as a mash tun , which is often insulated, or can be done in a single brewing vessel if the homebrewer is using the BIAB method.
Homebrew is an amateur radio slang term for home-built, noncommercial radio equipment. [1] Design and construction of equipment from first principles is valued by amateur radio hobbyists, known as "hams", for educational value, and to allow experimentation and development of techniques or levels of performance not readily available as commercial products.
Hannah Kobayashi, a Hawaiian woman who has been missing for weeks, walked freely into Mexico just after noon on Nov. 12, the Los Angeles Police Department said on Monday. The department said the ...
Lautering (/ ˈ l aʊ t ər ɪ ŋ /) [1] is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.
Donald Trump on Monday shared a ruthless highlight reel of Democrats in denial over Joe Biden's cognitive decline after a veteran journalist slammed US media for not making it a bigger story.
People with high blood pressure who slept for shorter durations were more likely to show poor cognitive function and increased levels of markers of brain aging and injury, a new study has found.
A home-brewing setup showing accumulated trub, or lees, at the bottom of the carboy. In the process of brewing beer, trub (/ t r u b / or / t r u p /) [1] is the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left ...