Date: September 2018
Brewing a Brut IPA
Digital and Plus Members OnlyBrut IPAs are the current IPA rage blazing across the nation. Kim Sturvandt at Social Kitchen & Brewery in San Francisco is credited with being the first brewer to create this type of IPA at the end of 2017. Since that time, this beer style has spread to other Bay Area brewers and beyond to
Yeast Dosing Specifics
Digital and Plus Members OnlyThe basic method for this process uses a carboy and plastic bottling bucket, and begins with relatively clear beer. If you want maximal clarity, cold crashing definitely makes a big difference; this is true of gravity clarified, fined, and filtered beers. Independent of clarifying methods you may use, ale fermented at 68 °F (20 ˚C)
Brewing a Hop Bomb
Digital and Plus Members OnlyAs simple as it sounds, many brewers who are brewing super hoppy beers are using lots and lots of hops! And I do mean lots of hops. Back in the 1980s, few beers in the world contained more than 1 pound of hops per US beer barrel (this is equivalent to 2.6 ounces/5 gallon batch,
Carbonating in a Unitank
Digital and Plus Members OnlyThere a few ways to go about carbonating beer using a stone, and I think your approach is sound, but needs a few changes. I will review the method that has worked for us at the Springfield Brewing Company in Springfield, Missouri for the last 20 years because what we have is not too different
Caution: Homebrewers at Work
Digital and Plus Members OnlyThe fun hobby of homebrewing can become dangerous if safety precautions are not taken. Always keep these safety tips in mind.
Malt Mills
Digital and Plus Members OnlyGrain mills all serve the same general purpose, but each rely on unique features and materials to get the job done. We compare 10 homebrew mills on the market so you can find the mill that best suits your needs.
Return of a Classic Sour Ale
Digital and Plus Members OnlyLambics 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.
Zoc’s Traditional Lambic
Digital and Plus Members OnlyA traditional lambic from Paul Zocco.
Understanding Base Malt
FREEThough not as glamorous as hops and yeast, or even specialty malts, for that matter, base malt is the backbone of beer. Learn what differentiates each base malt and when one may be better than another.
Master Malt Analysis
FREEGet a better understanding of what makes up the malt you use by learning how to interpret a malt spec sheet.
Kombucha
FREEGot fermentation fever? Kombucha — tea fermented with Brettanomyces and other microbes — may be a fun change of pace. Learn the history, brewing techniques, and recipes for this ancient fermented beverage that has boomed in popularity in recent years.
Apple Pie Kombucha
Digital and Plus Members OnlyEasy-to-make apple pie kombucha.