Featured Content
Featured Content
From a humble brewpub in Chicago’s Logan Square neighborhood to the largest craft brewery in Illinois, Revolution Brewing Co. has become a force of nature in the craft beer world. Leading the charge is still an IPA from those early days, but the supporting cast of hoppy ales, big beers from its barrel-aging program, and fruited sours offers something for everyone. The brewers at Revolution were more than happy to share their brewing advice so we, too, can brew beers worthy of a Revolution.
Sugar, generally from malted barley, is necessary to feed the yeast that produce ethanol in beer. But sugar can also be an ingredient that doesn’t have to come from malt, and it’s not just used to create macro-style lagers. Let’s take a closer look at some of the more popular brewing sugars, the characteristics they impart on beer, styles they may best suit, and advice on how to best use them in your brewing.
If you’re hosting a gathering around the holidays this year, then you’ll need a menu. Let us help, as we offer details for a four-course meal plus a cocktail that is sure to impress your guests. Oh, did we mention that every recipe includes beer as an ingredient?
Mash and boil durations used to be practically set in stone but questions about their nearly static nature have arisen. Mr. Wizard recently dove into mash duration and now leans into the sanctity of boil length. Also, a brewer is looking for advice in regards to using ice to chill wort.
Get the latest homebrewing and beer related news, products, and upcoming events.
Homebrewing is going through a soul-searching moment. One area we all feel can spur the love of the hobby again is through our local homebrew clubs. Get some pointers for reinvigorating the best of what can make them invaluable to the greater brewing community.
While research is still being done to learn how to get the most from dry hopping, we asked three brewers known for their dry-hopped beers to share their approach.
My recipe is a middle-of-the-road example for Ireland. It uses a rather dextrinous base malt (mild malt) with a little bit of oats to increase the mouthfeel.
In the high desert of eastern Oregon, the small town of John Day has brought a family together to form a nanobrewery. One reader stumbled upon their first rice lager there and wants to learn more about this highly drinkable brew.
For homebrewers that keg their beer, one of the most onerous tasks is to clean newly emptied vessels. A keg washing system allows a pump to handle the physical nature of the job and get into all the nooks and crannies.
This holiday season give the gift of beer! Check out all of the great beer gear in our 2023 Holiday Gift Guide for gift ideas for friends and family or make your own homebrew holiday wishlist…
Featuring some of the latest drool worthy features found in our Homebrew Nation section of BYO. Homebrew Drool Setup — JR Renna • Pen Argyl, Pennsylvania Many of us have fun names
Troubleshooting
Ask Mr. Wizard
Ask Mr. Wizard
I am making the switch to all-grain and got curious about the pH of our well water here. So I got some strips from my local shop just to get a rough idea of our water pH. Well it came in at about 4.6. A friend came by with some buffer (his pH tester was on the fritz) and sure enough the strips did not lie. So how and what do I use to get the water up where I need it? Just about everything I read is about adjusting down, not up.
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FROM THE PUBLISHER
Welcome to the Brew Your Own Community
Welcome to the Brew Your Own Community
Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in an entertaining format that never loses sight of the how-to mission we have. We want to give you the skills to craft great beer at home. That's why we not only publish proven recipes, but we also write about common brewing problems (Ask Mr. Wizard) and provide you with information, tips, DIY projects, and techniques so you can make your own world-class beer. For over two decades Brew Your Own magazine has earned the respect of homebrewers worldwide with our mix of how-to content in the hobby's largest paid circulation publication. Digital members now have access to thousands of these tested and reviewed recipes, techniques, and projects and complete access to recent and current issues of Brew Your Own magazine as well as our Special Issue library. The majority of this updated homebrewing content is being released digitally here for the first time to our digital members. I don't think you'll find homebrewing content of this quality and authority anywhere else online. We'd love to have you join us as a member!
Cheers, Brad RingWhat Readers Say About Brew Your Own
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