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There are many factors to consider when deciding between propane, natural gas, and electricity as a heat source for your homebrew. John Blichmann walks us through those considerations, plus the pros and cons of each.
The ratios maybe a little off here as I had to triangulate a few different recipes from my Rwandan friends, but the overall concept is correct.
A homebrewer shares pictures and plans for his modular RIMS brewing system, which uses a stainless steel work table as a base.
Different from oak, the most common wood used in brewing, Spanish cedar imparts citrus, spicy white pepper, and sandalwood flavors, with aromas similar to a cigar box. It doesn’t have the oak tannins that conflict with hops, making it a good wood option for hoppy beers.
“Madera de Cedro,” which translates from Spanish to “cedar wood” is an American IPA aged on Spanish cedar.
There are a handful of features that differentiate popular homebrew burners on the market today. We’ve put the most popular burner options side-by-side, so you can compare each and decide which is best to meet your needs.
There are many factors to consider when deciding between propane, natural gas, and electricity as a heat source for your homebrew. John Blichmann walks us through those considerations, plus the pros and cons of each.
What’s the best way to hold a consistent mash temperature for brew-in-a-bag brewing? We put the popular Reflectix insulation to the test.
With just four breweries producing beer for 80,000 residents, Isle of Man in the North Sea is an offshoot in United Kingdom beer culture. It now finds itself at a point where new-age beers and historic styles live side-by-side. Learn about the brewing culture and techniques, plus 3 Isle of Man clone recipes.
Located in central Africa, Rwanda is one of the most fertile places on the planet and banana beer is the local’s homemade drink of choice. One reader discovers the art of homebrewing in the land of banana beer.
Brewers often add adjuncts right into the main batch of beer before or during fermentation with the hopes that the characteristics of the beer will play nicely with the additive. But Michael Tonsmeire explains that fermenting the two separately may sometimes be your best approach.
I brewed a beer with compatible flavors for the acorns: A rye sour somewhere between English old ale and Flemish oud bruin.
Things don’t always go as planned when brewing beer. Make sure you’re ready for those days when things go awry. Learn the basic remedial steps that brewers have in their arsenal to combat an “off-day.”
Munich dunkel captures historical Bavarian brewing in a glass: Munich malt, decoction mashing, and clean, smooth lager character.
This recipe is somewhat of a compromise in mash techniques. Traditionally, this is a decocted style, but we’re going to use a step mash and a little extra character malt instead. If you want to use a decoction, I’ll describe that as well.
Stainless steel may cost more than aluminum, but there are many reasons why it is used in both commercial breweries and homebreweries. If you’re investing in stainless, it means you should make sure you are treating it correctly. Learn from two professionals who know what it takes to properly care for stainless steel equipment.
Coconut DIPA? Yes, please. The Replicator travels to Iowa to try to uncover the secrets behind SingleSpeed Brewing’s Coconut Migration.
Water chemistry is a complex beast for all-grain brewers. The Wizard takes a spin through one reader’s question about their well water run through a water softener. Also learn about using allspice in beer and the concept of “reverse” step mashing.
Learn some of the basic terminology and jargon that surround hops and hopping.
