Articles
Brewing with Wheat
Wheat has long been used by brewers across the world to contribute unique flavors compared to barley, as well as adding a softness and to improve head formation and retention. Learn more about how to use this sometimes-tricky ingredient and the styles that rely heavily on it.
Beating Summer’s Heat
Brewing outdoors in the summer can be uncomfortable and in some cases, even dangerous. We lay out tips for making it through summer’s heat with full fermenters.
Shades of Brown
Brown ale is often broken into two categories — English brown and American brown. However, there are even more variations to this flexible beer style. Learn what makes them unique, yet similar. Plus: 4 clone recipes that cover all the shades of brown ale.
Live Chat with Jamil Zainasheff
View the playback from our May 2023 Live Video Chat with Jamil Zainasheff here.
Homebrewery Design
John Blichmann offers advice for setting up a homebrewery area that includes thought for practical brewing, storage, and maneuverability.
Live Chat with Ashton Lewis (2023)
Watch the playback of our Live Q&A Video Chat with Mr. Wizard Ashton Lewis here.
Brewing the Famed Gale’s Prize Old Ale
First brewed about a century ago but on hiatus for more than a decade after ownership changes and turnover, the famed Gale’s Prize Old Ale was recently brewed again at Dark Star Brewing, and our authors had a chance to be a part of the brew day. They share the story and a clone recipe for the old ale.
The Cool New Style: Cold IPA
Cold IPA is the latest IPA sub-style sweeping the nation (and beyond). It features a grain bill that includes adjuncts to dry out the finish and is often fermented warm with a lager yeast, making cold IPA the perfect style to showcase hops. A couple of pros, including the brewer who invented the style, share their advice and clone recipes.
A Fresh Look at Dry Yeast
Still overcoming a poor reputation and misperceptions from decades ago, dry brewer’s yeast has come a long way. Innovations and new strains have made dry yeast a choice that is growing very popular among commercial brewers and homebrewers alike.
Using Quick-Souring Yeasts: Tips from the Pros
Homebrewers often think of kettle souring as the easiest route to quick-soured beers. However, new yeasts on the market both sour and ferment your beer in the fermenter, making the process easier, saving time, and retaining fermentation flavors. Three pros share their advice on these quick-souring yeasts.
Performing Closed Transfers
Limiting cold-side oxygen exposure is critical to your homebrew. If you serve your beer on draft, then the transfer from fermenter to keg may be the area where oxygen pickup is greatest, which is why knowing how to perform closed transfers is such a benefit. We lay out the equipment and steps necessary for this relatively easy setup that will keep your beer tasting fresh.
National Homebrew Day
On May 7, 2022, the Hops ‘n Paws Brew Club came together at a club member’s home to brew together for National Homebrew Day. This is their story about a great day to homebrew
