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Brewing With Chocolate: Tips From the Pros

When it comes to chocolate flavored beers, adding cocoa products may not be necessary but certainly can greatly enhance the final beer. But the intricacies of what, when, and how you should

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Grodziskie

Grodziskie (5 gallons/19 L, all-grain) OG = 1.030   FG = 1.007 IBU = 30   SRM = 3-4   ABV = 2.9% Ingredients 5 lbs. (2.3 kg) Weyermann oak-smoked    wheat

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Recording Your Brew Day

Most professional brewers have had a prior career path before deciding to become a brewer. It is neat to see how each brewer uses their past talents to solve a brewing situation

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Fruit Cider

Fall is here and that means it’s the perfect time to make hard cider! Professional cidermaker Michael Fairbrother offers advice and three clone recipes for hard fruited ciders. Already a member? Log

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Meet Juniper Rose: Vermont’s youngest female brewer

June Eckert, 5, wearing light pink overalls, fuschia rubber boots, and an oversized grin, holds the mash paddle and climbs a few stairs to get a better view of the mash tun.

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Pastry Beers

Often brewed with adjunct culinary ingredients and featuring flavor profiles of baked goods and desserts, pastry beers push the boundary of what beer is. Get tips to brew your own pastry beer,

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Decoction Decoded: Tips From the Pros

Decoction mashing carries a unique legacy to it, both good and bad. On the one hand, many brewers the world-over attest to the fact that the technique enriches the malty character of

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Wort Aeration – Providing an environment to flourish

Without proper wort aeration lag time can increase, making your beer more susceptible to other organisms growing in your beer. You can kick fermentation off quicker with some oxygen. No need to

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Attack of the Hop Clones

Homebrew India Pale Ale and Imperial India Pale Ale Clone Recipes Clone recipes to recreate your favorite commercial hoppy brews, including: Dogfish Head’s 90-minute IPA, AleSmith IPA, Three Floyd’s Dreadnaught, Hop Rod

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Lautering 101

At its core, lautering is a three-step process at the end of a brewer’s mash, which separates out the sugary wort from the spent (used) grains. The word originates in the German

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Odell Brewing Company

Dear Replicator, At my brew club (Aurora City Brew Club or AC/BC) a member came running in with a can of Odell’s Rupture imploring that we had to try it. Everyone seemed

Project
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Rib Cage Wort Chiller

This interleaved dual-coil design separates the coils, so each coil has maximum contact area with the hot wort. Already a member? Log In

Troubleshooting

Ask Mr. Wizard

Could you please explain Carapils to me? What does this brand-name malt do in a mash, and how does it work? One of my homebrewing pals and I had a recent disagreement about this. He seems to believe Carapils works by leaving behind unconverted starches that the yeast cannot ferment, leading to greater body, mouthfeel and foam stability. I remember reading from various sources that starches are bad in beer, because yeast can’t eat them but bacteria can, and so this leads to infections. I believe there should be no starches in finished beer and that starch is not what contributes to improved body, mouthfeel and foam.

Carapils is also called “dextrin malt.” I know there are also other “cara” malts, such as cara-Munich, cara-Vienne and carastan. Can you sort out this whole cara-issue? Thanks for your sagely advice, Sir Wizard. It is always much appreciated.

Caramel, cara or crystal malts are synonymous terms describing a large family of malts that are made by changing the kilning process. All malts are kiln-dried to arrest germination. To make caramel

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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!

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