The Wiz lavishly answers questions from two frugal homebrewers on saving your brewers yeast and making your own specialty grains.
Roasted barley is not a malt, but it is the stuff of stouts . . . and more. Whenever you need an aromatic, espresso-like flavor or a dark beer with a light head, roasted barley is the key. Plus: four clone recipes
I'm not sure of anything as ubiquitously distributed and enjoyed the world over as "chockies." From the creamy goodness of milk chocolate to the biting dryness of very dark cocoa, it's entirely loved. If only there were something in brewing that we could use to mimic chocolate. If only...
How to blend a pale beer with a dark roast extract to build the perfect pint of stout.
Professional brewers give advice on adding color and flavor to your brew using these two malts.