Articles
Conserving Water
Despite all the pithy bumper sticker jokes about “Save Water, Drink Beer!” the truth is that brewing beer is a terribly inefficient and water wasteful process. Between growing, cleaning, mashing, sanitizing, chilling — it takes many, many times the volume of water as beer produced. Here are some pointers to conserve water in the brewing process.
Stressing Yeast, Dough Balls, & Remote Brewing
The discussion of stressing yeast to increase phenolics for styles like hefeweizens has been around for a long time. The Wizard weighs in on if this is necessary and shares other options if you aren’t getting the aromas you want from your yeast. He also answers questions on preventing dough balls and offers up advice for homebrewing in environments where climate and remoteness prove challenging.
Brewing Oktoberfest
Often, the beer we enjoy shifts with the change in seasons. The winter brings rich beers such as stouts, porters, winter warmers, and bocks. As the weather warms, the beers often lighten
Brewing Scottish Ales: Tips from the Pros
Big and malty (and not so hoppy), Scottish ale isn’t your typical
ale. In this issue, three US brewers offer some advice for brewing the
best Scottish ale possible.
Fontana Farms
We head to a farm brewery in Indiana to learn about a beer that packs a citrusy punch.
Measuring/Hitting FG, System Designs, & Temp Impact on pH
The Wizard answers a two-part question on why gravity readings aren’t consistent between two instruments and how a homebrewer can hit their intended final gravity. He also muses on all-in-one brew system designs and the impact temperature plays on pH.
Brewing Fruited Beers
There are many approaches to adding fruit flavors to beer. Depending on the form — fresh, frozen, juice, puree, dried, concentrate, or extract — and the point at which it’s added during the brewing process, the impact can range from being the star of the show to playing a fine supporting role.
The Next Great IPA
There may be no style that has evolved and branched out into as many sub-styles during the craft beer era as IPA. So the question on many homebrewers’ minds is where the style is going next. We asked a number of brewers and beer industry professionals for their thoughts.
Infusing Chocolate and Coffee to Your Brew
Chocolate and coffee are two adjuncts that are stalwarts in the craft beer world. Denny and Drew have used them both extensively and are here to share their advice to making the best use of them.
Crafting Coffee Beers
Coffee and beer are two of the most popular beverages in the world. Both have complex flavors and aromas and can be found in a wide variety of styles. Even better, coffee
Brewing with Coffee
Give your beer a jolt! Tips, techniques and advice on adding gourmet java to your next batch of homebrew, plus three energizing recipes: Coffee Imperial Stout, Double Chocolate Expresso Stout and Mudhouse Stout.
Brewing with Coffee
It’s just one of those things, I suppose, but the combination of beer and coffee, for me, is among the most intriguing possibilities in the world. Ideally my day is divided into
