Sometimes, moving your brewing forward means looking back. Learn about turbid mashing and why working hard to make cloudy wort might be just the thing for your sour or low-gravity Belgian-inspired beers.
Partial mashing combines much of the flexibility of all-grain brewing with the convenience of brewing on your stovetop. But, there’s a dark side. Find out the problem of – and the solution to – low pH values in dark partial mashes. Plus: Seven roasty recipes to light the way.
Looking to make some malty wort the old school way? Try decoction mashing.
So you've got the basics of single infusion mashing down? Where do you go from there? Learn the variables that allow you to get a grip on your grain bed.
Cereal mashing allows you to mash corn grits, rice or unmalted wheat for certain beer styles. It also allows you to experiment with virtually any starchy food. Plus: a "corny" cream ale recipe.
Looking to maximize your maltiness? Try boiling your mash! This age-old brewing technique is explained.
The wise one answers your homebrewing questions.