Making wort from malted grains gives the brewer the freedom to control the attributes of his or her wort, most notably, its fermentability. You have many options on an all-grain brew day.
Written by Chris Colby
Issue: March-April 2013
Homebrewers have been known to fret over their brewhouse efficiency numbers. Make sure you know the differences, the variables involved, and how to troubleshoot.
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.