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It took me roughly 12 months with lots of late nights in the barn while a newborn and a 4-year-old made sleep a luxury in the house. But the night I flipped

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What better way to celebrate summer than with a four-course barbecue featuring great dishes cooked with beer. Already a member? Log In

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The BYO Label Contest has truly gone international! In our 24th year of running this contest, we attracted entries from all over the globe — with winning labels coming every region across

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Summer is a time to brew lighter, more refreshing beers. Fortunately, there’s no shortage of styles that fit the bill. From 10 homebrew retailers, we share 10 easy-drinking and easy-to-brew summer beer

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Updated July 11, 2019 Homebrew News Photo courtesy of Lars Garshol. A traditional yeast starter (kveik) for Norwegian farmhouse ales. The yeast from the previous batch dries on the yeast ring and

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Brut IPA

Brut IPA is the latest beer style to explode onto the craft beer scene. Learn about the bone dry IPA from a homebrewer and three pros, including the brewer who developed the

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I don’t think I had finished bottling my first batch of homebrew when I realized that my least favorite part of my new passion was messing with all those bottles. As with

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Homebrewing can be as simple or as complicated as you want it to be. Of course, the definition of simple or complicated all depends on the way you look at it. Like

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Braggot

Braggots are often described as a happy marriage of beer and mead — the harmonious synthesis of malt and honey. But they are more than simply beers with some honey, or meads

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I have attempted to brew versions of eighteenth- and nineteenth-century porters and stouts that do not always fit our modern definitions, but are simply good beers in their own right. In other

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Will your beer grow mellow and pleasing or develop into a crusty old coot? The key is how you treat it in its youth. Learn the science of aging, and keep your

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  Brewer: Doug Odell Brewery: Odell Brewing Co., Ft. Collins, Colo. Years of experience:  Eight Education: BS in Geology from California State University at Sonoma; extension courses on brewing at University of

Troubleshooting

Ask Mr. Wizard

I can’t seem to find any information that I feel like I can trust on the amount of priming sugar to use if I cold crash my homebrew. I have heard you need less priming sugar, but the calculations I’ve seen haven’t been reliable. Also some say not to worry and it might take a little longer to carbonate. This is probably the most confusing thing I have tried to get info on in almost two years of homebrewing. I don’t keg yet, which really makes it worse because it seems like most people offering knowledge do. I’m just scared of getting bottle bombs or 48 flat beers.

The Wizard fields questions on priming cold-crashed beers and the technique of kettle souring. Already a member? Log In

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FROM THE PUBLISHER

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 Ring
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