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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


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,


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


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


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


Silent Tripel

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


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


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


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


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


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


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


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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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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