Journal of the American Homebrewers Association (tm Volume 1 Number 1 Copyright 1978, Zymurgy December 1978 The Lost Art of Homebrewing While rummaging through the basement the other day I came unexpectedly upon a curious and at first unrecognizable bit of mechanism; fon examination it proved to be a device | once had purchased hope- fully for filtering homebrew. The discovery took me right back to pre~ New Deal times, the days before the respectable art of homebrewing faded into a poignant past along with candle- molding, lard-rendering, and curry- combing. Memories returned of agonizing experiments with patent cappers, filters, siphons, bottle —by Karl F. Zeisler washers, and yeast—all those devices which characterized my humble beginning as a homebrewer—and | recalled vividly the last batch | ever concocted, the one | spent an hour wiping off the kitchen ceiling. That catastrophe, on an evening when my wife was entertaining, cured me even without her final ultimatum. Foolishly, I had allowed several bottles to warm up: the second one let go as1 pried off the cap and sprayed the whole kitchen, including the supper over which my wife had lovingly labored. | had made the usual mistake of putting my thumb over the bottle, and so the suds lathered my bosom. After the bottle had finished fizzing, the room looked like the scene of a hatchet murder, and there was a good half inch of beer on the floor. This explosion terminated years of painful, groping experiments, as faras! was concerned, experiments that had often resulted in disaster, occasionally in a fluid that was actually drinkable, and once or twice, as in any hazardous pursuit, in a marvellously delectable, amber-clear, ivory-collared treasure, tobe fondled, held up to the light, and sipped delicately—a gift from the gods as rare as truth from a barrister’s lips, and as palatable as manna. Ithad been continued on page 8 Congress Passes Homebrew It's official. If you're eighteen years or older, you may legally brew one hundred gallons of beer for personal use each year—tax free! This probably isn't an astonishing piece of news, as beer-making has been legal in the minds of homebrewers for years On October 14, 1978, President Carter signed a bill, H.R. 1337, which dealt primarily with excise taxes on continued on page 12on zymurgy Zymurgy is the scicnce of yeast fermentation, as in the making of beer and wine. While we ma" not agree that wine and beer making isall science, itis the last word in fermeruation (as well as the last word in the dictionary). As editors of Zymurgy, the journal of the American Homebrewers Associ tion, we will limit ourselves to the processes dealing with the fermentation of beers, ales and meads. The home winemakers, in their own ineffable right, produce wine primarily from fruit sugars. Homebrewers make beer and ales primarily from sugats derived from the malting of grains (barley, rice, rye, etc.) and with the use of hops. Homebrewers we know are not so much interested in waiting years for abrew to become of age. That kind of patience is left for the winemaker. Homebrewers are those that are thirsty and can’t wait to try the best brew they've ever had—that’s homebrewed beers and ales. Pushing our patience to the limit (one year), our brews will include mead (from fermented, honey). Zymurgy will be published four times a year. Itwill deal with anything (and we mean anything) that has to do with the processes, enjoyment, and indulgement of beers, ales, and meads. Zymurgy will refine the science of brewing to an art. The American Homebrewers Association is an organization for homebrewers dedicated to the advancement of the following ideals: 1) homebrewingiis EASY, 2) homebrew is good for you, 3) we and our acquaintances can be happier for our efforts and 4) NOT TO WORRY! ‘As a member of the American Homebrewers Association you will receive a one year subscription to Zymurgy, and a membership card which will entitle you to fantabulous, great, tremendous discounts and benefits toward American Homebrewers Association activities. Also available at a special membership price is a copy of the internationally renowned foy of Brewing, written by Charlie Papazian. i) “However, there is still a great deal of satisfaction in knowing that although the moon is smaller than the earth, itis much further away! Jackson Wolfe “#*) ...on fermentation Ever since some homebody, some long time ago, first indulged in an accidental ferment brought about by wild yeasts, there have been home- brewers. While that first ferment may not have been so tasty ~ its effect was sufficiently rewarding that it was absolutely worth continuing. Men and women have been fermenting beverages and enjoying the results for a long, long time. Ancient Egyptians brewed a beer they called zythum and knew the value of homebrew, an art perhaps, brought by space voyagers froma distant Galaxy. There are few ideas that endure for thousands of years and endear themselves to virtually all civilizations. From arctic wastes to tropical jungles, people have managed to find something that will naturally ferment to a drinkable alcoholic beverage. As homebrewers in America, we have reasonable access to an incredible variety of fermentable photosynthetic byproducts in the forms of fruits, grains, roots, vegetables, tree sap, flowers, honey, natural and refined sugars. From all the stories that are about, we wouldn’t doubt that everything has been tried at least once. From papayasto peaches, honey or oats, and even sweet smelling old billy goats, you can bet your bottles that somebody's done it - somewhere. If you can think of something that hasn’t been done yet—well, you'll probably be the first to try it. The possibilities are infinite. EDITORIAL STAFF Editor...... Asst. Editor Arte... . Charlie Papazian - Charlie Matzen - Bob Telischak Mr. Papazian has been brewing for years and years and has been teaching home- brew making courses through the Com- munity Free School, Boulder, Co., since 1973. Mr, Matzen is a graduate student of Mr. Papazian’s homebrew class with a Mas- ters Degree in Island Brewing. He is also feast services coordinator for the annual Beer and Steer Mr Telischak is @ commercial artist living in Nederland, Co., and is crazy about homebrew. Zymurgy 1s the Journal of the American Homebrewers Association and is pub- lished four times a year. Subscription and membership are $4 per year. Zymurgy welcomes letters, opinions, ideas, stories and information in general from its readers. Correspondence and advertising inquiries should be sent to Zymurgy, Box 287, Boulder, Colorado 80306, U.S.A, All material Copyright 1978, Zymurgy We are interested in your stories, your recipes, your experiences, What about that knockout homebrew you had in Pakistan that was made from millet? And that brewer you met in Germany that gave you ner treasured family recipe for Black Forest Ale? Remember the time you visited the other realm after indulging in home- brew concocted from cactus juices in Texas? What do you know about commercial beers? What was it your grandfather or grandmother brewed and how'd they do it? How about those delicious macrobiotic dough- nuts made from wort spargings? Perhaps you know something that we don't about the relationship between homebrew and solar energy. Zymurgy is looking to its readers for stories, fiction or nonfiction, related to homebrewing. We offer free memberships and subscriptions (gift or otherwise) to the American Home- brewers Association and Zymurgy in ‘exchange for contributions. Mail all correspondence to Zy- murgy, Box 287. Boulder, Colorado 80306. We would immensely enjoy hearing from you.“Lying on a tropical beach, contemplating sunset over warm, blue, water, sipping on a glass of home- brew...” “L admit that would be ridiculously g00d, but the bottles might explode on the plane.” “You'll be there almost a month. It'd be no sweat to brew a batch and have that cold glass of homebrew waiting for me when | land on Maui. Why, 'll even split the cost!” No sweat? felt lwassomehow being duped into spending part of my vaca- tion brewing beer, hunting down equipment, and cloroxing bottles, but after all, | had drunk plenty of C.P.’s beer and... homebrew in Hawai Special precautions were taken in wrapping and packing the ingredients, Charlie had warned me that hops, malt et al. were difficult to find on the islands. On the plane that night, | had a vision—the malt container in my pack blew apart. Brown, sticky syrup oozed into every nook and cranny. Travelling companions scoffed at this and criticized me for worrying on a vacation. At a stopover in California, | immediately checked the cargo in my pack. | had been wrong about the can of malt; it was still tightly sealed. Instead, the carefully wrapped(?) bag of dried malt had ripped apart. A fine, tan powder clung to every sock, shirt and bookpage. Was this an omen? | replaced the malt lost to my pack, and resealed everything twice. On the plane to Maui, you are required to fill out a form swearing you aren't carrying any vegetable or plant matter. This time, my vision involved being led off by agriculture agents, fined by ajudge, and worst ofall, losing my hops. Fortunately, there were no hop-sniffing dogs checking suspicious- looking packs that day. Hawaii . . . lying on warm tropical beaches, dipping in cool turquoise water, perhaps some skin diving “Nope, sorry, can't go to the beach this afternoon. | need to get that batch of beer going!” Sadly, | watched my friends walk towards the beach. Oh well, it would all be over soon. I got in the car and headed to town. Few things sold on Maui are cheap. Two 7 1/2 gal- lon plastictrash cans were $6.98 each. A “cheap” brewing pot added another $5.95. Already, this was an expensive batch, There were no special brewing problems, and the brew was started—a black ale that would taste just fine with charbroiled ono. “Nope, sorry, can’t go to the beach this afternoon—need to find some bottles.” Not wanting to spend after- noons scavenging for bottles, 1 planned to pay deposits on quart pop bottles. Unfortunately, they only sell screw-type qt. bottles on Maui, and you can’t buy new tops. The thought of washing 150+ 12 02. bottles didn’t excite me, | started hitting restaurants and hotels, but the answer was always the same. Tourists who come to the islands want banana daiquiris and mai-tais served in pineapples, not cheap champagne. More and more precious beach time was slipping away to these errands. Meanwhile, the batch was ripening quickly in the heat. | tried to buy new bottles. Bottlers wouldn't sell them to me because it was “against policy.” Finally, | scored two six-gallon carboys from a water supplier. | told him | needed the bottles for “homemade rootbeer.” “Sure,” he replied. I didn't 3) have any fermentation locks, but had seen an engineer friend of mine bottle beer in carboys with a cork and baling. wire. What | didn’t know was that the pounds per square inch of pressure inside a six gallon jug were significantly higher than in a quart bottle. The cup of sugar | used to carbonate was about, three times too much. Iwasalso able to fill about two dozen “Primo” (Hawaiian Schlitz) 12 oz. bottles. A sense of intense relaxation and satis faction enveloped me when the task had been completed. The rest of my afternoons would be spent on the continued on page 10 “I can’t believe all the things that have happened to me—AND | WAS THERE!” —Whitey JensenThe first bottle was gently lifted from its storage. Ceremoniously and with deliberation, an evening of feasting had commenced. With the familiar sound of liquid effervescence, the strong ale topped off empty mugs. Anticipation now eased, smiling thoughts echoed throughout the castle. Friends among friends were simply gathered. The long table overflowed with foods prepared and gathered from the nearby village. The warm light from the candelabras distinguished a long row of homemade pies, breads, and cakes. A warm, sensuous steam rose up from the mountain of stuffed seafoods. Surrounding this were dozens of exotic casseroles, quiches and other godly creations. Fruits and vegetables, salads and appetizers adorned what remaining space there was on the table. Mugs filled with the fone month ale sat around the table in noisy satisfaction. Preparation and anticipation brought daylight into evening. The evening, just an evening, randomly chosen from all of the others. The ale flowed and quenched all eventide, The gypsies were loose in the castle Sound ridiculous? Outrageous? ~ Absolutely! A person's home is his castle, With that, a quiet stash of homebrew and a group of friends who wouldn't mind playing gypsy, you've got yourself a memorable feast. The finest way to enjoy homebrew is with friends, The only other way that | know of enjoying homebrew that even comes close is with friends and food Never mind waiting for Thanks- giving, Oktoberfest, Easter, Yom Kippur, Lincoln’s birthday, Super Sunday or the Venereal Equinox. You don't have to wait. There's no better reason than no reason to gather your friends for food and homebrew. With a stash of homebrew that's getting better every day and a few hours of your own time, you can easily pull off a banquet fit for gypsies. It’s as easy as eating pie. Here's how you can easily manage to prepare a shrimp and stuffed lobster feast for ten people. First of all and most importantly ~ relax. Have a beer. Don't worry. Assured that your brew is outasight and ready for the feast, notify a group of ten friends (yourself included) of your intentions, If you have trouble finding people to come to a homebrew feast, the only thing that | can suggest is to use a mouthwash, or a. stronger deodorant. Now that you've found your gypsies, remind them that you'll supply homebrew and will prepare the shrimp, and stuffed lobsters. Simply ask for $5-$7 (depending on what kind of deal you can get on seafood) from each person in order to purchase these fixings. Quickly follow this request with an explanation that the cost is the same as going to a movie, buying a box. of popcorn and then perhaps going out after the show fora piece of pie and coffee. ‘One other important organizational item is requesting each person or 4 couple to bring a side dish of a vegetable casserole, homemade bread, desserts, pies, salads or other fitting adornments—emphasizing that the theme is “Outrageous.” So, you've got ten people coming for dinner and you have their money. Relax. Have a beer. Don't worry. If you can boil water, melt butter, chop onions, garlic, mushrooms and celery, and drink homebrew, you can pull tl off with no sweat. You simply need a little time, the right attitude and perhaps loving help from a favorite friend who doesn’t mind drinking homebrew while cooking (by the way, this helps the attitude) So do it. Go to the market and buy the following: For Stuffed Whole Lobster A-la-mazing 10 1-1 1/4 Ib. whole live lobsters 1/2 Ib. butter 1 bunch green onions 1 bunch celery 2 Ibs. mushrooms 3-6 cloves fresh garlic 2 Ibs. Alaskan King Crab Meat 2-3 cups bread crumbs parsley (optional) Use the remaining money to purchase shrimp that will beexquisitely boiled in beer. Well Allright! It’s feast day. Your table is set, plenty of candles grace the room and the homebrew is cold. - And you've given yourself time, a friend, and a glass of homebrew to do the following, Preparation of the shrimp Place cleaned shrimp in a pot of slightly salted boiling homebrew. When boiling resumes, cook shrimp for 5-10 minutes or until tender. Remove cooked shrimp and place in a bed of crushed ice. Having asked someone else to bring some cocktail sauce - you're done Now the Stuffed Lobster A-la-mazing. First, have a beer. Relax. Don't warty. Bring a large pot (most likely your brewing pot) of salted water toa rolling boil, sip some homebrew and proceed to prepare the stuffing. Very finely chop 10 green onions, 3-6 cloves of garlic, 2 Ibs. of mushrooms, 3-4stalks of celery and some parsley (optional). No fingernails please. Have another brew. Don't forget toshare. Next in large skillet, melt 11/2 sticks of butter and proceed to saute what you have just chopped. Saute until soft and fragrant. Add salt and pepper to taste and perhaps 3-4 tablespoons of sherry (optional). Remove from heat. Chop the Alaskan King Crab meat into. small pieces. Add this to the sauteed ingredients. Taste this un- believable combination, anticipate a bit, and sip some more homebrew. Laugh a little. To complete this stuffing, add enough bread crumbs to. make a desirable paste. You will likely require between 2-3 cups of bread crumbs. Don't Worry. The stuffing is now complete, and about now your water is probably boiling. The live lobsters must be dropped into the boiling water and cooked long enough to make the meat firm. Once boiling has resumed, cook the lobster for 5-8 minutes, depending on the size of the lobster (1-1 1/4 lbs.). If your pot is not large enough to hold ten lobsters, you must cook the lobsters in ‘wo shifts, Remove the cooked lobster fromthe boiling water and place under cold running water. Slitthe lobster’s under~ side from head to tail. Have another beer close at hand. Remove the guts and brain, You may save the green liver and add it to the stuffing. a alas (emetee we soma nae | > clarification; Wine, fresh Vé flavoring. Our home brewers, Write or cal Ga From this point on, you've got it made. Simply stuff the lobster with your “a-la-mazing” stuffing, putting most of it in the body cavity. When the time is right, bake for 20 minutes at 350°, OUTRAGEOUS! Regardless of anything else, you're probably more than ready for the arrival of your friends. With their arrival will come mountains of food and an anticipated thirst. For appetizers, serve the beer boiled pars Sy NEXT MORNE WE’VE GOT HOPS = SNe ee ! GREEN MOUNTAIN HERBS P.O. BOX2369 BOULDER, COLORADO 80306 pices, over 50 gaz served health Barley Malt. lo, call collect shrimp with a brown ale or lager. With the main course, alight lusty ale with a notable flair of a clean hoppy tang will complement your seafood best. To accompany dessert an after dinner, all-malt dark heavy lager will do just fine. With fittle or no effort, you will find yourself enjoying the evening, Feast, food and foam -enjoy, behave yourself. And remember, “Smile when you drink homebrew.” Roeser, fe SSa= way,Direct to you from basements, kitchens, sheds, and cellars from all over the free and not so free world . .. In this column, we'll bring to members of the American Homebrewers Association, “Wonderful Worts”—fantastic and well 1 for the brewing of the unusual, the exquisite, the basicand oh so amazing stuff. Black, brown, amber or light—Beers, ales, stouts, meads—Spruce and honey lagers—Bitter, sweet, mild, fizzy, notso fizzy, expensive, extravagant or economical.—It’s all here! Complete recipes, accompanied with basic instruction, will be joyously celebrated in this column within every issue of Zymursy. Itwill be presumed that readers of Zymurgy and“ Wonderful Worts” will have some basic knowledge of brewing procedures, ingredients, vocabulary and equipment as explained in the Joy of Brewing or other technical literature on homebrewing. The Joy of Brewing, a book written by Charlie Papazian, is available through the American Homebrewers Association at a special membership price. Additional copies are also available for $2.50 each. The Joy of Brewing presents an easy, foolproof, and economical method for the homebrewing of good beers, ales and assorted brews. ‘As mentioned earlier, recipes presented in this column will not go into every detail of the hows, whys and wheres of the homebrewing process. But realizing that this is the very first issue of Zymurgy, a brief introduction of homebrewing procedures (as approved by the American Homebrewers Association) will be presented. Basically, beer or ale is made from water, sugars (malted barley), hops and living yeast. When given the right conditions, yeast organisms will begin to reproduce, and the fermentation process commences. Yeast will convert sugar into alcohol and carbon dioxide, resulting also in the characteristic tastes of GLOSSARY. EEC WONDERFUL Vagabond Black OF Wi “ginger ~ Carboy—5 or 6 1/2 gallon, glass bottle with a narrow opening atop, upon which a rubber cork will conveniently fit. 5 gallon carboys are primarily used as containers for bottled spring, artesian or distilled water. 6 1/2 gallon carboys are commonly used to store industrial acids. Carboys when properly cleaned are used as secondary fermentors. Fermentation Lock—Used during secondary fermentation Itis a simple water and bubble type device which prevents oxidation (vinegar spoilage) of homebrew by not allowing, ambient air to come in contact with the fermenting brew. ‘At the same time, the fermentation lock is designed to permit the escape of carbon dioxide (a byproduct of fermentation). It is usually situated atop a carboy being used as a secondary fermentor. ishing Hops—Fresh aromatic hops that are tossed onto homebrew during primary fermentation. These uncooked hops provide a wonderful aroma for fine homebrewed ales, and beers. They also eliminate the “skunky" odor associated with inferior homebrew. Homebrew—That which is to be enjoyed. Primary Fermentation—Process of initial fermentation. Its generally considered to be the first 60-75% of the fermenta- tion process and takes place in an open container such as a large clean plastic pail. Primary Fermentor (the “Primary”)—Any vessel in which primary fermentation occurs. It is usually a loosely covered, plastic, garbage type pail Rack (racking)—Process of transferring unfinished home- brew froma primary fermentor to asecondary fermentor. A siphon is always used in order that yeast sediments be allowed to remain undisturbed in the primary. Secondary Fermenting—Fermentation which occurs after the brew has been transferred from the primary fermentor into a second (or secondary} fermentor, usually a carboy. It is the final 25-40% of fermentation which immediately precedes bottling, This latter stage of fermentation is much less active and proceeds more slowly. The brew is more susceptible to spoilage during this time, therefore, it is desirable to protect the biew with a fermentation lock. Secondary Fermentor (the “Secondary”)—Any vessel in which secondary fermentation occurs. Itis desirable to use a carboy. Carboys have the advantage of asmall openingon top to which a fermentation lock can easily be secured, Sparge (sparging)—Process of removing spent grains and hops from the boiled, concentrated wort. This is simply done by the utilization of a kitchen strainer and d= subsequent quick, hot water rinse of the caught spen grains and hops (spargings). Wort—Lovingly prepared liquid which will ferment to homebrew. 6fermented beverages. When the fermentable sugar supply is exhausted, fermentation stops. Its at this stage that a small measured amount of additional sugar is added to the brew for carbonating purposes (this supplies additional food for the yeasts and arouses their activity once again). The brew is subsequently bottled. Stored for a proper time, you will end up with a fantastically clear, fine tasting brew carbonated exactly for your pleasure. So let’s cut the shuck and jive and get on with a recipe. Vagabond Black “gingered” Ale Here isa recipe for seven gallons of adeliciously dark, full bodied ale, with the gentle essence of fresh ginger tickling the taste buds. 2 ** For starters, invite some friends over. Then Boil for 1-2 hours in an enameled or stainless steel 4-5 gallon pot: 2 gallons of water 7 Ibs. (2 cans) Munton & Fisson dark plain barley malt extract, 1b. Crystal Malt (in grain form—must be cracked, easily done with rolling pin) 2 7. good brewing Hops 1/3 Ib. Black Patent Malt (grain form—must be cracked) no sugar content—aids flavor and dark color 2 teas. gypsum—a mineral found naturally in many water sources—produces “hard water”—aids in clarification, taste and yeast environment. 1 teas, pure salt (sea salt or pickling salt) 1 1/2 Ibs. Corn Sugar (dextrose/invert sugar)—a less expensive form of fermentable sugar than barley malt—Do Not Use Cane Sugar 7 ot. grated fresh Gingerroot—Available at many supermarkets and oriental food outlets—do not use powdered ginger from spice cans. If chunked RLTELSGIAK "dried ginger is used, use only 3 1/2 02. alter coatsley grinding While this wort is boiling at a gently Warning: will graciously accept any donations for the advancement of its ideals. § rolling boil in a covered pot, clean one ms plastic (garbage) pail suitable for the g _ ANNOUNCING _ brewing of7 gallons of ale, This ill be 3 The First Annual National Homebrew Competition where primary fermentation occurs. x By és Next, have a beer. Get relaxed. g ‘Sometime during the month of May, 1979, After this concentrated wort has 3 in Boulder, Colorado boiled for two hours, turn the heat source off and allow the wort to cool i Open to all persons 21 years or older. for 1/2 hour. Have another beer. £ Brews will be judged in the following categories: Pibeile ore egearen uy oo > a primary fermentor. In other words, a Beers and Lagers - light and dark pass the wort through a strainer in & Ales - light and dark ‘order to catch the spent hops and 3 Stouts grains. Rinse the “spargings” with a g small amount of hot tap water in order 3 Mousa Brews to gain most of the sticky wort. But 3 Judging will be based on presentation, appearance, don’t worry! 5 aroma and taste. Now complete the wort by adding s sufficient cold water to bring the 3 TOTAL volume of wort to7/gellons. a ‘Add 1/2 oz more of “finishing” hops § | Entry fees, dates, places, events, awards and other | [04 sae of the 7 gallons of wort 3 details will appear in the next issue of Zymurgy. impart a fine aroma to beer and ale. 2 When your wort has reached a 3 temperature of 72° +5°, add ale yeast. 2 Usually, within 24 hours, fermentation we The American Homebrewers Association has visibly begun. Keep your brew desirably less than 75°F and ideally between 55° and 70°F. The beginning specific gravity of thisbeer is about 1.042 at 72°F. Specific gravity is taken with a simple device Called a hydrometer that measures the density of liquids. The more sugar that is dissolved in water, the denser (“thicker”) the liquid. As yeasts “eat” the available sugars, there becomes less sugar in the solution ~ thus the solution is “thinner” (less dense). All of this is easily measurable with a beer or wine hydrometer. After seeing visible fermentation in the primary fermentor, it will take somewhere between 2 and 7 days for the brew to ferment to a specific gravity of 1.020. When fermentation has reached this point, the brew should be racked (siphoned) into a 6 1/2 gal- lon glass carboy. Of course, the sediment should be left behind in the primary fermentor. Once the brew sin the carboy, a fermentation lock should be properly affixed to the top. The carboy is now known as the secondary fermentor. The fermentation lock is a simple and inexpensive device that allows carbon dioxide gas to escape from the carboy yet does not allow ambient air (specifically oxygen) to enter the carboy, thus preventing the ‘oxidation or spoilage of your brew. Left in the secondary fermentor, your brew will cease activity anywhere from 1-3 weeks (depending on brew temperature). When activity has stopped, very few bubbles can be seen rising to the top of the ale. Also, specific gravity readings will remain constant for 3 consecutive days. If this recipe has been followed exactly, terminal specific gravity should be about 1.016. Variation in brands of malt used will produce variations in beginning and terminal specific sravity. Now you are ready to bottle. Siphon the flat ale from the carboy to a clean plastic (garbage) pail. Leave the thick yeast sediment in the carboy, but be absolutely sure not to worry if yousee a Visible amount of sediment pass through your siphon hose. It will all eventually settle out. Worrying spoils the taste of homebrew more than anything else could, If the ale was now bottled as itis you would end up with flat, good tasting ale. Therefore, it is necessary to add ONE cup of corn sugar to the ale and stir it very well until surely dissolved. Now bottle, cap, and store.* While in storage, you may become somewhat depressed at the sight of all that ale just sitting there not ready to drink, Do not lament. Keep yourselt busy. Chop wood, cook an extravagant dinner, BAKE PIES, fix your automobile, jog. If you begin to foam at the mouth and drool, get a bib. But DON'T WORRY! _ note: The Joy of Brewing presents an. easy, safe, and absolutely foolproof method of bottling homebrew without ever having to worry about over car- bonation or exploding bottles. While in storage the small amount of additional corn sugar will be consumed by the invisible yeasts and produce a wesired amount of carbonation. oe minimum aging: 2 weeks before trying patient aging: 1 month primo aging: 2-3 months And always rememberto smile when you drink Vagabond Black “gingered” Ale. So fine!!! COMING ATTRACTIONS to the wonderful world of “Wonderful Worts” * STOUTS - that taste like stouts * “Supermarket malt” recipes Secrets divulged. How to make good homebrew from Premier Blue Ribbon, Red Star and other easily and cheaply available malts normally produced for baking not for brewing. The next best thing to excellent homebrew. There are secrets! * Variations on Gingermead ~ varia- tions on a proven 100% favorite. * Honey Ales and Lagers ~ For some- thing special. For something > ‘organic. For something just as good if not better. * More, more, more. ——————— Nonny —Barbralu Manning ~ on homebrew continued from page made, for all | could ever determine, exactly like the other batches which tured sour, deliquesced into suds, or outdid the Missouri in muddiness; yet there she stood, so help me, like a fan dancer at a ladies’ aid meeting, a masterpiece deserving, ifany beer ever did, only one name—Pilsner! Ah, me, if I could but pass on to posterity the secret of those ineffable brews, I would face the prospect of another arid era with fortitude, even anticipation. Unfortunately, however, all | can do is to record the technique of an art whose beginnings are already lost in antiquity, awaiting exhumation by some doctoral candidate. Professional bierbrauers, made jobless by the Volsteadian ukase, concocted the first wort for neighborhood consumption it was several years before big business realized the profits inherent in purveying all the ingredients of beer but the water, the collar, and the kick. Even then the dehydrated materials were at firs sold surreptitiously, and in ultra-dry territory malt and hop stores were subject to frequent rude visits from the police. Before the Sahara was crossed, however, malt was sold under glorified brands, and even had radio programs dedicated to it. Batch-laying became a recognized profession like piano-tuning, with reputable practitioners making the rounds of the boulevard districts to serve bankers and chiropractors rich enough to escape the drudgery. And in more modest homes, men whose domes- ticity, under uxorial duress, encom- passed nothing more complicated than drying teaspoons, became authorities fon sterilizing bottles and dissolving 8 yeast and sugar Homebrewing was practiced in upstairs halls, bedrooms, broom closets, telephone booths, and dumb- waiters, but my own technique required an entire basement. Mere dilettantes brewed only five gallons ata time—the quantity made from one can of malt—producing about 45 twelve- ‘ounce bottles. But more sophisticated fermenters like myself made a double batch, netting approximately 85 bottles ata single ordeal, Purloining the bottles was one of the sobering elements in the whole business, for only plutocrats laid out good money for them, and many a nocturnal scavenging expedition up alleys wae undertaken to meet the needs of a confirmed brewer. Next, you acquired several gross of