In the previous chapters, we made our beers using malt extract for some or all of the fermentable sugars. In this chapter, we’ll brew a beer in which the fermentables come entirely
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RIMS and HERMS
Because our batch sizes are typically small compared to commercial brews, one problem many all-grain homebrewers have is maintaining their mash temperature. Ideally, mash temperature should remain relatively constant throughout each rest.
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Sour Mashing
Soured beers are gaining popularity among beer lovers and brewers alike. There are several methods you can employ to create a soured beer. Simple techniques include adding lactic acid to your brewing