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Barley is an agricultural product, and therefore changes year to year. As brewers, we typically don’t use barley raw from the field — it won’t provide us the enzymes we need, nor

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Simply put, you don’t have to know a lot about mash thickness to brew good beer. Understanding it just gives you more control over the brewing process. If all variables remain constant,

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It’s important to understand and account for your own brewhouse efficiency when using other people’s homebrew recipes. Terry Foster explains how to calculate it. Already a member? Log In

Recipe

Junkyard Brewing Co.’s Peanut Butter Bandit clone (5 gallons/19 L, all-grain) OG = 1.070 FG = 1.017 IBU = 23 SRM = 42 ABV = 7% Ingredients 10 lbs. (4.54 kg) Maris

Project

Most of the homebrewers I know that own kegerators rarely bottle their homebrew anymore. But some of the most hopped homebrews I’ve tasted lately seem to come in bottle form. As a

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Silent Tripel

Horst Dornbusch provides a recipe for a Belgian Tripel. Already a member? Log In

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Ty Stevenson joined the US Marine Corps at age 17. He received a Business Administration and Management degree from Sonoma State University and took the Concise Course in Brewing Technology from Siebel

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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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One of the best things about growing your own hops is the opportunity to then experiment with them in your homebrew. One way to do this is to try fresh hopping (sometimes

Recipe

This is Kombucha Kamp’s short-cut method for brewing up delicious kombucha quickly and safely. Since the yeast and bacteria are temperature-sensitive, the water should be body temperature (about 100 °F/38 °C) or

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Big Batch BIAB

Think brew-in-a-bag (BIAB) is just for small stovetop brewdays? Think again. Here is the equipment and other considerations to brew mega BIAB batches. Already a member? Log In

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Beer is made from just four simple ingredients: malt, hops, water, and yeast. While sometimes overlooked, yeast can be the most important of these ingredients. Its duty is to transform sweet, hopped

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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