Step Mashing: Tips from the Pros

Ten years ago, it was a rare homebrewer that cared what their mash pH was. Nowadays it seems like it’s a topic that everyone is talking about. If this intrigues you, check out this deep dive into pH meters and the nuances of mash pH.

Five-gallon (19-L) batches have long been the standard for homebrewers, but there are some real advantages to brewing smaller all-grain batches. Whether as your primary system or to use as a “pilot” system, brewing batches of a gallon (3.8 L) or so requires little space and encourages experimentation with minimal risk.