Articles
Extract Recipe Roundup from Homebrew Retailers
Round out your homebrew recipe box with 15 easy extract recipes for 15 classic beer styles.
The Sssssound of Beer
One carbon atom, two oxygen atoms, born in a crossfire hurricane. At normal, room temperatures carbon dioxide is a heavy, colorless gas. It’s a common by-product of organic activity, not just in
Step Mashing Techniques
Brewing is hard work — so why don’t you rest more often? Let us take you step by step through the process of step mashing.
Spicing Beers: Tips from the Pros
Arnie Johnson (Marin Brewing), Eric Rode (Tommyknocker) and Will Meyers (Cambridge Brewing) explain how to spice up your beers. From wits to winter warmers, the secrets to successful spicing.
Simple, Delicious Stock Ales
I remember the moment I caught it. I had just emptied the contents of a packet of dried yeast into the fermenter and was sealing the lid firmly around the white, five-gallon
Selecting Hops: Tips from the Pros
Two pros — Jeremy Marshall (Lagunitas) and Richard Norgrove, Jr. (Bear Republic) — hop to it and give our readers the low down on picking the right lupulin delivery vector.
Rx for Brewing Problems
Long lag times and stuck fermentations. Under-attentuation and over-carbonation. Making beer at home is simple, but making good beer on a consistent basis is a bit more tricky. So here’s how to prevent common problems, avoid mistakes and fix a good batch gone bad. Plus: common terms that will help you identify and evaluate off-flavors and aromas in your beer.
Revolutionary Brewing
Imagine the scene: a dimly-lit, chilly tavern in 18th century Boston, Philadelphia, or perhaps New York. The fire is blazing, occasionally sending cascades of spark and flame rocketing onto the hearth, almost
Rauchbier
I have had some memorable experiences with beer, and some of the best have been with my wife, Elizabeth: drinking bitter and playing gin rummy at Spinnaker’s (she cheats!); smuggling bottles of
Personalizing Your Wine Package
Summer is approaching, and if you haven’t already, it’s probably time to start thinking about what to do with all that wine you made last harvest season (well, besides drink it). The
Science of Oxidation
How to avoid the last major hurdle to extending your beer’s shelf life.
Oud Bruin
At one time “sour brown ale” probably described most of what was being served in the local tavern. Beers were brown because the malting of barley was as yet an inexact science,
