Time’s running out to get expert feedback on your homemade ciders and meads in the world’s largest competition for home winemakers (run by BYO’s sister magazine). Entry deadline is March 13. Click here for competition info!
John Blichmann offers advice for setting up a homebrewery area that includes thought for practical brewing, storage, and maneuverability.
John Blichmann offers advice for setting up a homebrewery area that includes thought for practical brewing, storage, and maneuverability.
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.
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.
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.
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.
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.
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.
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.
“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
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.
The odds are pretty good that you could brew a partial-mash beer today with your equipment and recipes.
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.
