Articles
When the Trub Breaks
Collectively we call it the trub, but generally the gunk that lands at the bottom of your brew kettle at the end of the day can be broken down into three distinct
A Very English Ale Revolution
New laws, increased infrastructure, and changing views in the latter half of the 19th century had an impact on nearly every facet of British culture, including beer. We review how this time in British history helped shape the English beer styles as we know them today.
Hop Shelf Life, Keg-Conditioning Beer and Planning a Nano’s Cellar
A reader is interested to know about the ageability of well stored hops and whether buying last year’s, discounted hops may be a sound investment. Also learn about what makes recently brewed beer, green beer and a nano’s cellar plans.
Brut IPA
Brut IPA is the latest beer style to explode onto the craft beer scene. Learn about the bone dry IPA from a homebrewer and three pros, including the brewer who developed the hot new style. Plus: 4 brut IPA recipes.
The Role of pH in Brewing
pH plays a role in every step of the brewing process — from the time you mash in, all the way through to the final beer that fills the glass. Take a closer look at pH throughout the brewing process.
Fermentations Apart: Selecting different yeast for different jobs
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.
Insulation for Single Vessel Brewing
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.
Bring the Heat
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.
Brewing with Spanish Cedar
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.
Wort Aeration – Providing an environment to flourish
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when of this technique.
Return of a Classic Sour Ale
Lambics have become popular among brewers around the world as the craft beer bug spreads, but we return to where it all began to learn the techniques and history of Belgian lambic.
The New Starter: A novel method for ensuring yeast vitality
Most of us homebrewers that utilize liquid yeast cultures are well aware of the steps to make a yeast starter. Colin Kaminski wants homebrewers to re-think that approach, which also has implications to our standard wort aeration practices as well.
