Topic: All Grain Brewing

Brew a German Helles with an All-Grain, Step-Mash

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Raising the mash temperature, understanding exzymes and the iodine test. Plus: what’s going on in the mash and the protein-rest debate.



Improving all-grain yields

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Before you head to a psychic to have your charts done or make any deals you might later regret, here are a few things you should consider. Low yields can be tracked


Storing wort after mashing

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Some brewers use a technique called flotation to separate cold trub (the solid matter) formed during wort cooling from the wort. The old method of flotation occurs before yeast is pitched and


Wort Volume

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This question really has more to do with sparging than it does with the volume of wort to boil. An all-grain brew begins with the mashing process. During mashing, starch is converted


Mash Hopping Techniques

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Bored with the same routine? Put a little hop into your mash.


Milling Grain: Tips from the Pros

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All about milling your own grains.


First Wort Hopping Techniques

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First wort hopping: Add bittering hops to the brew kettle before the boil begins.


Double Dipping: A Double-Decoction Lesson

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Tips, techniques and detailed instructions for doing a classic German double-decoction mash.


Lowdown on Lautering: Tips from the Pros

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Three pros give the lowdown on lautering.


How to Make a Sour Mash

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As any all-grain brewer knows, a mash is a mixture of hot water and grain. A “sour mash” is a mash that has acid-producing bacteria in it. Most people associate the term


Great Grain: Crack the Mystery of the Crush

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Malted barley is the heart of all beer. Whether you’re a seasoned all-grainer, a partial masher, or an extract brewery, the condition of your grains need to be just right. Here’s the scoop on milling at home.


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