Topic: All Grain Brewing
Water Treatments
Digital and Plus Members OnlyWater is the main ingredient of beer. The many different styles of beer we have today evolved for many different reasons, not the least of which is the chemistry of the local water supply where the beer was created. Historically, brewers no doubt experimented with different ingredients and techniques much as homebrewers do today. They
Understanding pH
Digital and Plus Members OnlyThe level of pH in your mash, wort, and beer affects processes from enzyme function to hop extraction to yeast vitality. Understanding pH helps you manipulate pH levels for great-tasting beer. But while pH is important, trying to understanding it can be a confusing affair. Your homebrew shop carries pH test strips and probably more
Brew-In-A-Bag
Digital and Plus Members OnlyGet mashing with less equipment and steps
Making the Most of Your Mash
Digital and Plus Members OnlyRefine your mashing variables and fine tune your technique.
Mash Programs
Digital and Plus Members OnlySingle infusion, step mashing, decoction — and beyond
Milling
Digital and Plus Members OnlyControl your crush for better extraction and lautering.
Extract to All-Grain
Digital and Plus Members OnlyAdapt your favorite extract recipes to brew with grains, or convert your all-grain recipes over to extract.
Base Malts
Digital and Plus Members OnlyThe foundation grains that beers are built upon.
Your First All-Grain Beer
Digital and Plus Members OnlyBrew a homebrew with malted grains from start to finish.
Wort Production (with malted grains)
Digital and Plus Members OnlyMaking wort from malted grains gives the brewer the freedom to control the attributes of his or her wort, most notably, its fermentability. You have many options on an all-grain brew day. Some of the options depend on how your brewery is configured, while others allow you to make decisions that impact beer quality. In
Keep Your Mash Tun Insulated
Digital and Plus Members OnlyI entered all-grain homebrewing the way many of us do: I found the simplest and most affordable method that worked. For me, this was a combination of a large pot on the stove and a grain bag for easy infusion mashing and batch sparging. Using a single pot for the mash and the boil reduces
Increasing Mash Efficiencies
Digital and Plus Members OnlyThis question reminds me of a phone call I once received from a winemaker who was considering building a brewery, and the plan was to build a 400-barrel brewhouse (12,400 gallons per batch). This made my ears perk up as I was thinking that the brewery in planning would have an annual capacity of at