An all-grain brew day starts with heating the water and milling the grain. Learn the best ways to mill your malt.
Written by Chris Bible
Issue: January-February 2013
Five-gallon (19-L) batches have long been the standard for homebrewers, but there are some real advantages to brewing smaller all-grain batches. Whether as your primary system or to use as a “pilot” system, brewing batches of a gallon (3.8 L) or so requires little space and encourages experimentation with minimal risk.
Thiols have for many years held a very minor role in the greater brewing world, but that is quickly changing with the help of modern hop breeding programs. And while hops are where most folks learn of thiols, it’s actually malt where many precursors are found. Find out why this can be important during fermentation.