Homebrewery Design
John Blichmann offers advice for setting up a homebrewery area that includes thought for practical brewing, storage, and maneuverability.
Don’t miss our New England Beer & Baseball adventure in 2026! Click here to register!
November 2012
John Blichmann offers advice for setting up a homebrewery area that includes thought for practical brewing, storage, and maneuverability.
In this issue
-
article
-
articleVermont Pride: The Green Mountain Mashers
Our most exciting event so far was last year when we brewed a wee heavy in tribute to Greg. We chose the wee heavy because Greg literally wrote the book on Scotch ales for the Classic Beer Styles series.
-
projectWine Barrel Table: Give an old barrel a new life
If you ever come across a discarded barrel . . . here is a great use for it. Get step by step instructions to build a table from a used wine barrel.
-
articleCrystallization: Forming the ice in your eisbock, baby
To make a good eisbock (or any other kind of ice beer) it is helpful to have a good understanding of how ice crystals form, and to be able to effectively manage crystal formation within the beer.
-
article
Captured By Porches Brewing Co.
-
articleTemperature Controllers
One of the most important processes to control in your homebrewery is the temperature of your wort and beer. Here is a rundown on temperature controllers.
-
articleElectric Homebrew: Go gas free
There are more than a few ways to brew a beer, and one of those ways is with an all-electric homebrewery. if you are considering moving away from propane, take some advice from two dedicated all-electric homebrewers.
-
recipeJamil’s American Barleywine
The balance of bittering versus malt sweetness should always be toward the bitter, but expect the beer to become more and more balanced as the beer ages and the bittering drops out.
-
articleAmerican Barleywine: Aged in the USA
American barleywine is rich and strong. It has a big malt flavor and aggressive hopping, but it still has a balance between the malt character and hop character.
-
-
recipePoe’s Boston Bitter
“Fill with mingled cream and amber, I will drain that glass again. Such hilarious visions clamber through the chambers of my brain. Quaintest thoughts – queerest fancies, come to life and fade away: What care I how time advances? I am drinking ale today.”
– Edgar Allan Poe -
-
mr-wizardProper Racking Techniques
-
mr-wizard
Batch Sparge Temperature
-
mr-wizard
Wild Yeast Pitch Rates
-
recipeCaptured by Porches Brewing Company: Punctured by Corpses Undead Porter clone
This porter has an unusually heavy body/mouthfeel from the use of a high percentage of unmalted grains, and a nose that accents hints of coffee and caramel. Chocolate dominates the flavor with just enough hops to prevent the finish from being too sweet.
-
article
Converting to Partial Mash
The odds are pretty good that you could brew a partial-mash beer today with your equipment and recipes.
-
article
Using Homebrew Pumps
Moving wort and brewing liquor around your brewhouse can be as easy as flicking a switch. See how adding a pump to your setup can save you hassle.