This fall get adventurous by going nuts with your homebrewing and you can end up with unique, flavorful beers. Plus: four “seedy” homebrew recipes.
The Wiz is down on topping up with boiled water and discusses gluten-free beers.
Honey is sweet and brewing with it can be even sweeter. Two pros discuss adding honey character to your beer.
Which is better, extract or all-grain? The Wiz weighs in on this age-old question. Plus: wild yeasts.
Got gluten? If you brew with barley, wheat or rye you do. For sufferers of celiac disease, this crosses those beers off the "to brew" list. However, there are gluten-free grains - including sorghum, buckwheat, quinoa, rice and corn - from which beers can be made. Learn the techniques required to make your brewery gluten free. Plus: two gluten free recipes
Both corn and rice are used as starchy adjuncts by brewers worldwide. These adjuncts boost the strength of a beer without increasing its body. Corn and rice also dilute the protein content of wort. As adventurous homebrewers, there is another common starchy food we can use as an adjunct — potatoes.
Got a sweet tooth? If so, then the mere mention of sugar probably sends an anticipatory tingle through your limbs. Brewing sugars on the other hand play a role in beermaking that every serious homebrewer should learn. So relax, grab some Easter candy and discover how sugar makes for one sweet brew!
Sugars add strength to beer without bulking up the body. John Palmer conducts a survey of sweetness to help you choose when to use sugar and which sugar to use. From Belgian candi sugar to xylose, it's all here.
Stop bacteria dead in their tracks with lysozyme, an enzyme isolated from egg whites. Lysozyme can be used either as a preventative method or to "clean up" contaminated wort or pitching yeast.