Topic: All Grain Brewing
Mash Hopping
Plus Members OnlyAdding hops to your mash is an old technique that is getting renewed interest thanks to the fact this step can increase thiol precursors from the action of malt enzymes. Yeast then biotransform these precursors into tropical thiol-rich aromas in the finished beer. Learn more about how to put this old technique to new use
Mash Thickness
Plus Members OnlyWhen considering what mash thickness you want for a brew, know that the thickness you choose determines the range of temperatures needed for the correct degree of fermentability in your wort. Mash thickness can also help determine strike water temperatures and the interplay among enzyme activities. Let BYO’s Mr. Wizard and Technical Editor Ashton Lewis
Thinking Brew-In-A-Bag: Helpful tips for this style of brewing
Digital and Plus Members OnlyThe popularity of brew-in-a-bag type brewing systems has exploded over the last five years. Denny and Drew look at some factors to make the most of your brew day when using this style of system.
Mastering Milling
Plus Members OnlyLearn how to dial in your grain mill to produce the right kind of grist for your needs and your brewing system. You’ll see the difference between coarse and fine and what all this means to your brewing and efficiencies with Brew Your Own Magazine’s Technical Editor Ashton Lewis.
All-Grain Brewing Essentials Workshop
Plus Members OnlyDesigned for intermediate to beginner homebrewers getting into all-grain brewing, this four-hour workshop covers all you need to know to successfully make great homebrews using both traditional and newer all-grain brewing techniques. How to Brew book author John Palmer and equipment guru John Blichmann will take you through the all-grain process from milling, mashing, and
Using pH Meters for Brewing
Plus Members OnlyA pH meter is a valuable brewing tool when used correctly. Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you when and how to use a pH meter to make better beer.
Decoction Mashing Basics
Plus Members OnlyDecoction mashing is a time-honored German brewing technique that intimidates many brewers. Brew Your Own Magazine’s Technical Editor Ashton Lewis walks you through the basics of decoction including how to do it and why it exists as an all-grain technique.
Sorting the Facts: A deep dive into mash pH
FREETen years ago, it was a rare homebrewer that cared what their mash pH was. Nowadays it seems like it’s a topic that everyone is talking about. If this intrigues you, check out this deep dive into pH meters and the nuances of mash pH.
Small-Batch Brewing
Digital and Plus Members OnlyFive-gallon (19-L) batches have long been the standard for homebrewers, but there are some real advantages to brewing smaller all-grain batches. Whether as your primary system or to use as a “pilot” system, brewing batches of a gallon (3.8 L) or so requires little space and encourages experimentation with minimal risk.
Measuring Mash pH
FREEQuestions about pH and its relationship to brewing are very deep. So deep in fact, that the pH scale was developed and introduced to the world in 1909 by Søren Peter Lauritz
Batch Sparge Temperature
Digital and Plus Members OnlyI remember when I first began homebrewing back in 1986 and almost immediately wanted to start brewing all-grain. At that time the information related to homebrewing was a little more difficult to find and my quest for information quickly landed me in the stacks of McKeldin Library on the University of Maryland campus in College
Points Off? Defining gravity and why it matters
Digital and Plus Members OnlyHomebrewers have been known to fret over their brewhouse efficiency numbers. Make sure you know the differences, the variables involved, and how to troubleshoot.