Topic: All Grain Brewing
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
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.
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.
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.
Adjusting Flavor Using Brewing Salts
Digital and Plus Members OnlyThe Beer Judge Certification Program (BJCP) training material outlines a sensory training process for brewers and clubs using ingredients found around the home or the brewery. As Education Chair for the Aurora City Brew Club in Aurora, Colorado, I’ve expanded this test to include other flavors and particularly, solutions of brewing salts. In the past,
Curing Sparging Woes
Digital and Plus Members OnlyThe likely culprit to this problem, assuming that you have been using the same basic recipe over the last 7–8 years, is beta-glucan from the flaked oats. I am betting on this ingredient because the problem you describe is typical for how high-molecular weight beta-glucan gums associated with certain grains, most notably unmalted oats, rye,
The Details of Step-Mashing
Digital and Plus Members OnlyLet’s start out with two quick answers to your questions. Heating time is definitely an important part of the mash and it most certainly should be counted. In fact, control over the heating rate is often overlooked as a tool in the brewer’s arsenal of methods to wrangle the enzymatic changes that occur during mashing.