Articles
The Homebrew Milkman: COVID-19 brewing reflections
When COVID lockdowns went into effect, a homebrewer sprang into action, crafting beers first for his social beer group and later for friends and neighbors. His efforts were rewarded with charity donations and gifts. Learn about this homebrewer’s “milk” route.
Lautering for All-Grain Brewers
There is more to lautering than just rinsing grains with water. You need to consider the design of the mash and lauter system, grain crush, temperature, sparge volume, lauter flow, pH, and more. Take a closer look at ways to maximize the efficiency of your lauter.
Designing A Hop Schedule For An IPA
IPA fans have a lot of decisions to make when it comes to designing a hop schedule in a recipe. We guide you through some of the key points.
21st Century British Hops
A certain character profile (earthy, floral, herbal) comes to mind when a brewer thinks of British hops. However that line of thinking is tied to the hops of old. Many English varieties have been released this century that are redefining British hops.
Crafting Oak-Aged Cider
Take your hard ciders to the next level with oak-aging. Whether in a barrel or through oak alternatives, these ciders feature a depth of flavor and complexity otherwise unobtainable. Two ciderheads share their tips for oak aging.
Keys To Great Weizen, Using Fresh-Picked Hops, Aging Beer, and Beer Burps
The Wizard provides tips for crafting a high-quality hefeweizen. Readers also seek advice on using freshly picked hops, a homebrewed beer’s lifespan, and if there is any merit to judging beer based on a beer burp.
Barrel Aging: Nine tips to start your own program
Starting your own barrel-aging program can be a daunting task. But for those dedicated to the cause, Denver Beer Co.’s Andy Parker has nine tips to get you going.
Building a Cold Room
A cold room is the ultimate temperature-controlled homebrew storage space. When a new garage was being constructed with the intention of having one side dedicated to his homebrewing hobby, Greg Paterson finished it off with a cold room that many pros would be jealous of. Take a look inside this immensely cool build.
Behemoth Brewing Co.
The Replicator heads to the land of the haka and All Blacks rugby to get a recipe for a beer exploding with chocolate flavors from Auckland, New Zealand’s renowned Behemoth Brewing Co.
A Beer’s Changing Profiles, Copper Questions, and Kräusening For Homebrewers
A homebrewer trying to clone a beer finds his version has a changing taste profile. Mr. Wizard has some thoughts as to why this may be. Also learn about cleaning copper equipment and the old-school technique of kräusening.
Alternative Souring Methods: Acid-producing yeast strains
Brewers and winemakers often share ideas with one another. Fermentation specialist Federico Tondini guides readers through the world of a yeast strain brought over from the wine world: Lachancea thermotolerans
Distillation 101: When Beer Becomes Bourbon
When your homebrew is done fermenting, that doesn’t necessarily mean it is ready for packaging. Where legal, the next step may be distilling it into Bourbon. Get a crash course on home distillation from the author of How to Distill.
