ArticleThe Science of Hop Glycosides When I started homebrewing in 2005, the American hop assault was beginning in earnest. IPAs and Double IPAs were gaining popularity among beer nerds but weren’t nearly as ubiquitous as they areAlready a member? Log InWritten by Michael TonsmeireYou'll Also Like Article MEMBERS ONLY Insulation for Single Vessel Brewing What’s the best way to hold a consistent mash temperature for brew-in-a-bag brewing? We put the popular Reflectix insulation to the test. Article MEMBERS ONLY Charging Up Alkalinity, All-in with Allspice, and Enzyme Dynamics Water chemistry is a complex beast for all-grain brewers. The Wizard takes a spin through one reader’s question about their well water run through a water softener. Also learn about using allspice in beer and the concept of “reverse” step mashing.