Articles
Making Pre-Prohibition Beers: Tips from the Pros
When American Prohibition started in 1920 (and earlier in some U.S. states) the doors forever closed at many American breweries. Beer styles changed after the repeal of Prohibition and many recipes were
Foraging for Wild Brewing Ingredients
There was a long time when nature was humanity’s supermarket, pharmacy, and even homebrewing store. When our ancestors wanted a beer they first had to gather and process grain to provide sugar,
Hop Utilization, Prepping a Barrel & Yeast Washing: Mr. Wizard
Q I use a hop spider to reduce the amount of debris in my chilled wort prior to transferring it into my carboy for fermentation. The hop spider is a 5-gallon (19-L)
No Chill Brewing
As the name suggests, no-chill brewing is the simple process of skipping the chilling step of homebrewing. It has had its ups and downs for me on California’s Central Coast. On the
Homegrown Grain to Glass: An All-Michigan Beer
It seems as though there are a few things you learn early on as a homebrewer, including where your ingredients come from. Your hops come from the Yakima Valley, Germany or more
Fruit Beer, Crisp Finish, Storing Ingredients & Peppers: Mr. Wizard
Q I would like to brew a batch of raspberry wheat beer without using concentrated flavoring. The flavor concentrates work well, but i would like to try brewing with real berries. Mike
Batch Sparging Basics
For homebrewers first getting into all-grain brewing, the terminology, technology and wide variety of methods can be confusing. Simplifying the process, especially for the first few all-grain batches, is important. All of
Beer Starts Here: Base Malts
Like any structure, beer must have a foundation, which is what we call “base malt.” With malt extract the choice of base malt has been made for you, but in the case
Doppelbock
by the numbers OG: 1.072–1.112 (17.5–26.3 °P) FG: 1.016–1.024 (4.1–6.1 °P) SRM: 6–25 IBU: 16–26 ABV: 7–10% When new homebrewers come into the hobby, it seems that they often focus on pale
Pitching Enough Yeast
“I used the packet of yeast that came with the kit.” “How old was that?” “A couple of years I think. It seemed to work okay.” The above exchange was part of
Speeding Up Your All-Grain Brew Day
A key aspect of improving your beers is to brew more often. Unfortunately, since homebrewing is just a hobby, many brewers struggle to fit additional brewing sessions into their busy lives. Of
Debunking Bitterness, Mystery Fermentation, No Chill Brewing
The Wiz lays down the cold, hard facts on wort chilling and gives a a sweet answer to a bitter question.
