I 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
Homebrewers have been known to fret over their brewhouse efficiency numbers. Make sure you know the differences, the variables involved, and how to troubleshoot.
The 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
The 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
Let’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
Decoction mashing has both a mystic and feared quality to it. Purists imagine achieving perfection in the ultimate Bavarian or Bohemian lager. The more pragmatic of us fear the time-intensive triple decoction
I’ve often praised homebrewing as one of the few great hobbies that combines the technical specificity of science and the spontaneous creativity of art. As a structural engineer having personally experienced the
What’s the ideal gap setting homebrewers should use for their grain mill? Well, it depends on a lot of factors. Learn why brewers are advised to “mind the gap” instead of “set it and forget it.”
What’s your secret?” It’s a question we get asked all the time and even more often since winning the National Homebrew Competition’s Ninkasi Award in 2017. But even before that, when we
Here at Brew Your Own magazine, we field a lot of questions that revolve around the husks of brewing grains. Grain husks serve a very specific purpose for many all-grain brewers and
Have you heard about LOX-less (or LOX-null) malts? Neither had we . . . lucky for us, columnist Colin Kaminski breaks down the details of this relatively new line of malts.