Articles
What I Wish I Had Known as a Homebrewer: Tips from the Pros
Lessons these pros wish they had learned to help their homebrewing early on.
Brew a German Helles with an All-Grain, Step-Mash
Raising the mash temperature, understanding exzymes and the iodine test. Plus: what’s going on in the mash and the protein-rest debate.
Brew a Scottish ale with an All-Grain, Single-Infusion Mash
How to mash grains, recirculate the wort and sparge.
Brew a Porter using a Partial-Mash
How to do a partial-mash, boil the full wort, use a wort chiller and prime a full five-gallon batch. Plus: a quick guide to grain color.
Brew a Pale Ale Using Extract and Specialty Grains
How to steep grains, boil pellet hops, make a starter from liquid yeast and conduct a secondary fermentation.
Brew a No-Boil Extract Brown Ale
How to clean, sanitize, prepare a no-boil wort, aerate, proof and pitch a dry yeast, ferment a batch and bottle your beer. Plus: basic equipment.
Better Bottling: Techniques
The basic idea in bottling is to move your beer from one big container
(your fermenter) to numerous small containers (the bottles).
Old Ale
OLD ALE OG = 1.060 to 90+ FG = 1.015 to 22+ IBUs = 30 to 60 SRM = 12 to 16 Old ales are often regarded as winter warmers and
Brewing Maibock: Tips from the Pros
Maibock is potent, but it’s also fragile. It’s a big beer, yet it’s a lager, which makes it vulnerable to temperature spikes
Getting the Most From Your Hydrometer
Nine times out of ten, a hydrometer can tell you what’s going on with your beer.
Strong Ales
Old ale, Scotch Ale, Barleywine or Belgian: Spring is a fine time to flex your brewing muscles and make a batch of strong ale.
Grow Your Own Hops
Now is the time to start planning your backyard hopyard. So hop to it!
