Topic: All Grain Brewing

Maximize Your Mash: Understanding Impact of Equipment & Temperature

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There is an old saying that brewers make wort but yeast make beer. It is hard to argue against that fact, but the wort we feed the yeast will determine the final

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Three Sparging Methods

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My apologies to extract brewers, but today is solely about all-grain brewing, and how we get the extract out of the mash when conversion of starch is complete. Three techniques are practiced


Batch Sparging Basics

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For homebrewers first getting into all-grain brewing, the terminology, technology and wide variety of methods can be confusing. Simplifying the process, especially for the first few all-grain batches, is important. All of

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Brew in a Bag All-Grain Techniques

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Brew-in-a-bag (BIAB) is the easiest and most economical way for an extract brewer to step-up into all-grain brewing. What makes this method (which was made popular by Australian homebrewers) unique is that


Theory and Practice of Lautering

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Lautering is the act of separating sweet wort from spent grains. The act of lautering wort is physically very similar to filtration. The flow of wort through a grain bed can be

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Milling — Theory and Practical Consideration

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An all-grain brew day starts with heating the water and milling the grain. Learn the best ways to mill your malt.

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Build a Mash Temperature Controller

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I spent a lot of time controlling temperatures on the cold side of the brewing process in my early homebrew days, including temperature control during grain, hop and yeast storage, yeast propagation

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All-Grain Brewing in a Bag

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Your first thought on this term might be that this is the simplest form of brewing possible. Perhaps something like open the bag, sprinkle in fairy dust and drink the beer? But

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Speeding Up Your All-Grain Brew Day

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A key aspect of improving your beers is to brew more often. Unfortunately, since homebrewing is just a hobby, many brewers struggle to fit additional brewing sessions into their busy lives. Of

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Storing Grains

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This is a good question, Ray. The most important thing to prevent when storing malt is an increase in the moisture content. When malt is kilned, the moisture content is normally reduced to

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Mash Temperatures

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Unfortunately, enzymes do not “renature” once they have been heated to the point of thermal inactivation and later cooled. Enzyme denaturation can be likened to cooking an egg, since egg whites and


No-Sparge Brewing

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I am definitely a subscriber to the idea that keeping things simple is a benefit to many things that brewers do in the pursuit of great beer. Simplifying things can have a

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