Grist ratio — the amount of each ingredient going into your mash, or even partial mash — is critical.
Culinary students in a homebrewing club make beer using the sous vide cooking method.
Spoilage organisms can cause undesirable effects on beer in several ways including aroma and flavor.
The dreaded diacetyl. What it is, where it comes from ... and is it really always bad?
Hops add a lot of good stuff to your beer. But they can also skunk your beer if it is handled improperly. Learn the science behind skunking and how to prevent it.
The Wiz takes a healthy detour in answering a question about brewing an after-exercise beer and also discusses heat and sanitation.
We bring the heat in an article about propane combustion and heat generation in homebrewing.
Brew Your Own and Basic Brewing Radio announce the results of our first collaborative experiments . . . and reveal what our next experiment will test.
Can homebrewing really be one of the most important life skills? The Wiz thinks so. Plus: a question about diacetyl
What is a buffer and why should advanced homebrewers learn about them? Put on your chemistry cap and sit back while we attempt to take the bafflement out of buffers.
Tired of brewing other people's recipes? Learn the basics of recipe formulations, from making an ingredient list to choosing the right techniques. We'll cover what you need and how to go about it, with discussions of all major brewing ingredients and what they add to beer. Plus, discussions of balance, complexity, harshness in dark grains, grains for body and cohumulone in hops. Plus: a recipe for "copper ale"