Topic: All Grain Brewing
Feel the Mash Heat
When I look at my mash tun, I feel a sense of pride. When I withdraw my floating thermometer from the infusion of water and malt and it reads 150° F, I
Effective Lautering: Tips from the Pros
Brewer: Mikoli Weaver Education: BS in food and science bio-chemistry from Universtiy of Washington; degree from Instituto di Cucina e Science, Tuscany To effectively lauter you need to effectively mash. Make sure
Troubleshooting a Stuck Sparge
The flow of the sweet wort slows to a trickle and the start of the boil is pushed later and later into the day. When night falls, all your friends leave you
Bulk Up Your Sparge Technique
Eliminate the need to balance inflow and outflow by sparging with a batch method. It may take the same amount of time as traditional trickle-method sparging, but it requires much less maintenance.
Sparging: Tips from the Pros
Brewer: Kevin Rokke Brewery: Crane River Brewpub & Cafe, Lincoln, Neb. Years of experience: 10 Education: BS in biology, University of Nebraska, Lincoln House Beers: Whooping Wheat, Sodhaus Altbier, Zlate Pivo (pilsner-style
Mill Your Own Grain
Whether you’re all-grain or partial mash brewing or just steeping specialty grains, you’ll find that selecting, milling, and using grain has its rewards. Here are some things you should know about milling
Step Mashing
Try this hybrid technique that’s a favorite with commercial brewers. It combines the ease of single infusion with the control of decoction.
Make Those Enzymes Dance
Control mash thickness by varying the ratio of water to malt. Perfect this technique to tame the enzymes that cause important reactions in the mash, influence fermentability, and affect beer flavor.
Solve the Mystery of Decoction Mashing
As brewers, we refer to the entire process of converting the starch present in grains and adjuncts into sugar as mashing. We use the enzymes present in pale malted grains to perform
