Topic: All Grain Brewing

Increasing Mash Efficiencies

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This 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

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Sparge Temperatures

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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

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Starches in the Mash

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This is really a great question and one that brewers started contemplating shortly after RIMS (recirculating infusion mashing systems) brewing became popular. The two main goals of malt milling are particle size


Build a Mash Paddle

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If you are an all-grain brewer, or if you do larger partial-mash batches, a mash paddle (or some equivalent) is a critical piece of brewing equipment to ensure that any “dough balls”

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Large-Scale Homebrew Systems

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Be sure to check out the comparison chart of all the models covered here at the bottom of this article. Homebrew systems have gone BIG. Large three- vessel brewing systems are simply


Full Batch All-Grain Brewing in a Small Space

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My brewing obsession began when a friend invited me to his house to make beer with him. He had a large house with a basement where he kept all his beer equipment,

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An Introduction to Step Mashing

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The move to all-grain for the homebrewer has been made easier in so many ways over the past decade. Better access to equipment and information has changed the game. The ease of

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Converting starches

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One of the most important aspects of measuring anything is to understand what is being measured and how the measuring device works. The iodine test indicates the interaction between iodine and the


Adding Extract to Make Big Beers

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I love this idea for a number of reasons. The first reason is that many malt extracts seem to be less fermentable than the preference of my palate. If you open a


Mash pH Importance

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Mash pH is extremely important. Enzyme activity is a function of pH and all enzymes are only active in a relatively narrow range around their optimum pH. In the case of mashing,

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Batch Sparging Temperatures

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This question is a bit more about semantics than any real issues with sparge temperature, in my view of things. Bear with me while I explain how commercial brewers normally mash out


Mash Hopping

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Thanks for the good question, Keith. I have always thought that the notion of adding hops early in the process, either as mash additions or pre-boil additions to the kettle, in an

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