This is a straight-up opinion question and I will give you my thoughts sans specific type or brand. And as a reminder to seasoned readers and news to newer readers, 20 years
A homebrewer came up with a clever way to utilize highly thermoconductive copper metal to keep his kegerator’s tap tower and faucets cold.
What would you send into space if the opportunity afforded it? One homebrewer sent a sachet of yeast and then conducted a test with it. Find out how the Space Yeast performed. Spoiler alert: They didn’t go to plaid.
One of the most important decisions a new brewery needs to land upon is the size of their brewhouse. John Blichmann explains some of the considerations one needs to make.
This recipe can easily be scaled down to make a Scottish heavy, say at 3.5% ABV, or scaled up to a stronger but still export strength 5.2% beer. Pick the alcohol level you want, and let your recipe software do the work for you to scale it.
A new wave of yeast strains have recently been developed by yeast labs, using sexual reproduction to mate the best characteristics of our favorite strains. Learn about their potential.
“Juicy” IPAs are not universally loved by beer fans. The West Coast IPA offers drinkers a more biting and clear rendition of the hop bomb. Get some pointers on brewing one yourself.
You want a clear, refreshing beer with a bracing bitterness and loads of hop flavor and aroma. No thick, low bitterness beers that taste like orange juice.
An often misunderstood style here on this side of the Atlantic, shilling ales should be sessionable and refreshing. Gordon Strong explores Scottish export ales.
Wow, this is quite the rabbit hole of a question. Let’s start out with why a fermented beverage, be it beer, wine, seltzer, cider, or some other tasty tipple, may be packaged
With a plethora of options available to homebrewers, selecting a fermenter is not a simple task. Mr. Wizard explores some of our options as well as how to stabilize beverages that have been sweetened just prior to packaging.