I spent 10 years homebrewing batches of 5 gallons (19 L) and smaller. I reasoned that I was already brewing more beer than I could drink, so why buy a larger mash
Written by Michael Tonsmeire
Issue: December 2017
Half truths, misunderstood principles, untested theories, and wild guesses often become taken as facts when repeated enough times. You’ll find them on brewing message boards, in literature, and in conversation. That doesn’t make them true. Let’s bust these myths.
After a recipe is first conceptualized and then brewed is when the toughest work begins in perfecting that recipe. It (usually) doesn’t go from good to great on a second brew, but instead requires small tweaks from batch-to-batch. By changing one facet of a recipe each time it is brewed, that change can be analyzed, criticized, and lead to continual improvements.