Topic: Brewing Tips

257 result(s).

Kellerbier

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Kellerbier is the beer of choice throughout much of Germany’s Franconia region. Yet, it is difficult to define kellerbier as there are hundreds of examples that may be pale or quite dark, and taste equally unique. Learn about the history of these young, unfiltered lagers from a brewer who spent a decade at the source, plus tips on brewing your own at home.


Accidentally Frozen Beer

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The good news is that frozen kegs can be saved! I hope you decided to keep your beers, let them thaw, and enjoyed them post arctic chill. Accidentally freezing beers is a common occurrence, even in large and small commercial breweries with, what may seem like, ideal equipment. Beer freezing can occur from a range


Sour Beer Techniques Workshop

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Learn European as well as newer American methods to produce sour and funky beers from Michael Tonsmeire, who literally wrote the book on the subject with American Sour Beers.  Michael will demonstrate the unique skills needed to create your own sour beers including wort production, growing alternative microbes, blending, aging on fruit, and sanitation. The

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The Time Traveling Brewer Has Some Advice

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Thanks for the fun question, John! I am pretty sure whatever I suggest will be impossible to verify, so let’s go back to the year 1569, 400 years before my birth year, somewhere in the vicinity of Bamberg, Germany. There were plenty of breweries in that part of the world brewing with ingredients that will


Making Hard Seltzers at Home

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Hard seltzers are everywhere and you can also make your own hard seltzers at home flavored just the way you want. But making it is a bit different from brewing beer since you are essentially fermenting sugar water. So you’ll need to get tips and advice on using yeast nutrients to get the job done.

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Making Kettle Sours at Home

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Kettle souring has grown in popularity recently because it speeds up the timeline for making sour beers. But there are several different ways to kettle sour with different sour cultures and even yeasts that create a faster sour beer. Brew Your Own’s Technical Editor Ashton Lewis walks you through the different options you have at

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Thinking Brew-In-A-Bag: Helpful tips for this style of brewing

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The popularity of brew-in-a-bag type brewing systems has exploded over the last five years. Denny and Drew look at some factors to make the most of your brew day when using this style of system.


Using a Water Bath for Temperature Control

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Controlling temperature is a key part of producing better beer. Whether it is keeping your fermenting beer in the proper temperature range for the yeast strain you’ve chosen or for extended lagering techniques, being able to accurately dial in temperature will result in a higher quality beer without risking off-flavors, off-aromas, and incomplete fermentation if

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Germany’s Beers of Autumn

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Fall in Germany means Märzen and festbier! Learn about the history and differences of these styles, plus get tips straight from some of the greatest brewers on how they create their examples.


Recovering from Brew Day Mishaps

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Even experienced homebrewers occasionally forget a step, take their eye off of things, or miscalculate additions. Let’s explore what can be done to get your brew day back on track when this happens.


Beer Foam Building Tips

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Brew Your Own’s Technical Editor and Mr. Wizard Columnist Ashton Lewis really, really loves beer foam. In fact he wrote his Master’s thesis while at UC-Davis’ brewing program all about beer foam. So now Ashton will break down the keys to having better foam in your glass. He’ll cover how to boost your chances at

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Hard Seltzer Production for Nanos

Nano+ Members Only

The demand for hard seltzer continues and you are losing potential sales to customers if you don’t have a clear, bubbly offering on your menu board. But making good hard seltzer at a small brewery isn’t easy with yeast demands and other challenges. Ashton Lewis has spent the past year educating smaller breweries on how

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257 result(s) found.