This question brings up three key points: water pH and its affect on brewing methods used to adjust pH and adjusting bitterness. The first point regarding water pH pops up every so
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Preventing Three Big Stinks You emerge from the cellar beaming, proudly cradling one of your prized bottles in the crook of your arm. You bring it to the table, pop the cork,
A Winner’s View of Weiss Brewer: Ryan Ashley Brewery: Mickey Finn’s, Libertyville, Ill. Years of experience: 10 years homebrewing, five years professional House Beers: Main Street Wheat Ale, Abana Amber Ale, Five-Springs
There is no official “Belgian golden” category. Rather, it is “Belgian pale,” but this beer should not be confused with a regular pale ale of any sort. In fact if it were
Understanding Polyphenols Polyphenols present a classic dilemma for the brewer. On one hand, they taste bad. These bitter, astringent compounds— tannin is probably the best-known form of polyphenol — can ruin the
Barley, hops, and yeast get all the attention, but water is the main ingredient in beer. The ions in your water supply directly affect the flavor of your beer — for good
Homebrewing is a fun hobby. However, when pressed on the subject many homebrewers would say the least fun aspect of this pastime is the process of cleaning, sanitizing, and filling bottles. With
All over the world, homebrewers gather to brew, drink, chat, learn and have some fun in that simple vehicle of camaraderie, the club.
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