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You’ve been brewing for a few years, perhaps have your kegging system down pat and are confident in your ability to nail beer styles. What’s next? If you have time, some spare


“Drip…drip…drip.” I only had 2 ounces (57 g) of rice hulls in my grain bag while brewing my second-ever pumpkin beer. In hindsight, I should have ditched the plan, but at 10


This recipe is based on the gold-medal winner kellerbier Mut Lager from Cervecería Mut out of Quito, Ecuador. Special thanks to the Brewer Dora Durán for her help pulling this recipe together for the homebrew scale.


The first modern microbrewed ale in the United States was New Albion Ale. Learn how to brew this historic ale.


Updated October 11, 2019 Homebrew News Breweries Offer Disaster Help Last year we covered Sierra Nevada’s disaster relief effort after several neighboring towns were destroyed by the Camp Fire. In September, Hurricane


Find 10 tips written for the new homebrewer, but should be tips followed by ALL brewers.


When I started thinking about a return to homebrewing, after a nearly-15-year hiatus, I started my research diligently to see what has changed since I got out of the hobby for a


Avoid Brewer's Block

When you’ve been brewing for long enough, a time eventually comes when desire to create a new recipe is high but imagination is low. When that happens, you can often find inspiration from nature, new products, or experimentation.


A float switch can be a beautiful addition to any homebrewery. Learn about one homebrewer’s water control system that helps him achieve three goals during his brew day.


Brewing with Apples

Just as cooking with fresh seasonal produce enhances the flavors in food, the same is true of beer. Freshly harvested plants, from peaches to pecans, are leaps and bounds more flavorful and


Six of BYO’s favorite homebrewing experts debate some of the hobby’s most controversial topics, including boil vigor, the importance of precise mash temperatures, secondary fermentation, and Belgian candi sugar.


American Trappists

The monks of St. Joseph's Abbey in Spencer, Mass. run the first American Trappist brewery. Plus: a clone recipe.


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.

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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!

Cheers, Brad Ring
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