Topic: All Grain Brewing
How to Make a Sour Mash
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
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.
Easy Tips for Better Lautering
Imagine a 10-foot laurel hedge, fairly open and loose. Not carefully groomed. Then imagine a steady, soft breeze blowing a pallet of Styrofoam peanuts through it. If the breeze changes or stops,
Successful Mash Conversion: Tips from the Pros
Brewer: Artie Tafoya Brewery: Appalachian Brewing Co., Harrisburg, Pa. Years of experience: 10 years professional, five years homebrewing House Beers: Water Gap Wheat, Purist Pale Ale, Jolly Scot Scottish Ale, Susquehanna Stout,
Managing Mash Thickness
Understanding your mash gives you more control over the brewing process. The ins and outs of mashing in, mash temperatures, and mash thickness.
Multi-Grain Brewing
Remember when all bread was white and squishy? Remember when all beer was light and bland? Just as consumers are clamoring for more flavorful beers, so too are better-tasting breads winning popularity.
Killer RIMS
Like many homebrewers, I came to a point with my partial-mash brewing that provided great beers but didn’t allow for the full creative control of the process that I wanted. Of course
Infusion Mashing: Tips from the Pros
Brewer: Richard Young Brewery: Castle Springs Brewing Co. Moultonborough, N.H. Years of experience: Nine Education: BA in criminal justice from Stonehill College, Easton, Mass. House Beers: American Wheat Beer, Munich-Style Lager, India
A Practical Guide to Lautering
Considering how important it is to the brewing process, lautering doesn’t get much respect. Many brewers see it as simply the process of rinsing grains. They give it little thought, rush through
Mashing and the Balanced Diet
Beer as we know it was first discovered by Sir Francis James Beer III in 1873. Beer (the man) was the court scientist to the Queen of England. After first accidentally inventing
A Starter Guide to Mashing
Whether you’re just beginning or want to brush up on your technqiue, this article walks you through an infusion mash, step by step.
