Articles
Enzymes Ex Machina: Explore the world of exogenous enzymes
For a long time the only enzyme most brewers would ever think about adding was some amylase enzymes . . . boy have times changed. Learn about the rapidly expanding world of exogenous enzymes.
Ciphering Fruit Beers
Calculating the impact a fruit addition will have on a beer’s ABV is tricky — so much so that even commercial brewers have gotten in trouble for miscalculating their influence on gravity. We take a closer look at the math required to get it right.
Kegging 101
Get to know the equipment and techniques required to start kegging your homebrews. With some initial investment, you can soon be serving beers on draught in the convenience of your own home.
Small-Batch Brewing
Five-gallon (19-L) batches have long been the standard for homebrewers, but there are some real advantages to brewing smaller all-grain batches. Whether as your primary system or to use as a “pilot” system, brewing batches of a gallon (3.8 L) or so requires little space and encourages experimentation with minimal risk.
Fine-Tuning Bitterness, Reusing Yeast, Dry Hops in a Carboy, and a Racking Question
A reader wants to know his options for adjusting a beer’s bitterness post-fermentation. Also, multi-generational yeast, dry hopping in a narrow neck carboy, and early racking dynamics.
Points Off? Defining gravity and why it matters
Homebrewers have been known to fret over their brewhouse efficiency numbers. Make sure you know the differences, the variables involved, and how to troubleshoot.
Roasted Malts: Tips from the Pros
Two 2020 Great American Beer Festival (GABF) medalists share their preferences and techniques for brewing with roasted malts. Jeff Young, Co-Founder/Brewmaster of Shoe Tree Brewing Co. in Carson City, Nevada For chocolate
Hold the Alcohol
With the growing trend in non-alcoholic and low-alcohol beer, we take a look at how homebrewers can create these beers at home without the expensive equipment used in most commercial settings.
Asheville Pizza & Brewing
One reader happened upon a one-off beer brewed by Asheville Pizza and Brewing and fell madly in love. The Replicator tracks down a recipe for this eccentric beast of a beer.
Tastes Great, Less Filling? Also measuring IBUs: Part science, practice, and opinion
Creating a well-balanced, low-carbohydrate beer can be a challenge. The Wiz jumps down a rabbit hole to explore how some craft breweries and homebrewers may do just that. Also the topic of the value of the IBU rears its head again.
Stay At Home Homebrew Labels
The 25th Annual Label Contest brought in hundreds of entries. One aspect that caught our attention when judging them was the volume of COVID-19 related labels. We knew we had to share them with you too.
Heirloom and Alternative Grains
If you are searching for a way to impart unique flavors that often showcase the regional terroir of where they are grown, heirloom and other alternative grains are a great source. Sure, they may require some extra effort, but the rewards are worth it.
