Topic: Brewing Tips

Top 10 Homebrew Priorities

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If this is your copy of Brew Your Own and you didn’t randomly pick up this magazine in the world’s hippest dentist office, then there’s an outstanding chance that what I’m about

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Making Pre-Prohibition Beers: Tips from the Pros

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When American Prohibition started in 1920 (and earlier in some U.S. states) the doors forever closed at many American breweries. Beer styles changed after the repeal of Prohibition and many recipes were

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Making Barrel-Aged Homebrews

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I started barrel aging beer over a decade ago after attending a National Homebrewers Conference. It is amazing to watch the trend start up again with the little guys and trickle up

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Brewing High-Gravity Lagers: Tips from Pros

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Brewing a high gravity lager (with an original gravity above 1.070) takes a lot of patience and a lot of yeast. These pros have brewed award-winning examples, and with their advice you

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Anchor Brewing Clone Recipes & Tips

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  The genesis of the modern craft beer movement can be traced back to a single moment in time. Legend has it that in San Francisco, California in 1965 Fritz Maytag was

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Make Competition Medal-Worthy Homebrews

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“Award-winning Homebrewer” — not a bad title. But how does one get there? What does it even mean? This article is about homebrew competitions: How they run, why to enter, and how

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Brewing with Dark Grains

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Dark grains are an important ingredient in brewing many styles of beer. Grains that can be considered to be the “classic dark grains” include chocolate barley, black patent barley and unmalted, roasted

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2 Beers from 1 Batch: Partigyle, Split Boils & Split Fermentations

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I learned early on in this hobby that I needed to find a way to homebrew more beer without taking time away from other areas of life. I adopted a technique that

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Big Batch Brewing Techniques

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If you find yourself in need of more homebrew it is time to start brewing bigger batches. If you’re ready to “go Big,” Here is how to go beyond the basic homebrew

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Small Batch Brewing Techniques

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I’ve always homebrewed on the “small” side. I don’t mean in terms of gravity (although that’s usually true, too), but rather in terms of volume. Five gallons (19 L) is considered to

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Homebrewer’s Library: BYO Writers Pick Favorite Books

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New beer books show up in the Brew Your Own mailbox every week, but not every book is an instant classic. We asked some of BYO’s longtime columnists — Ashton Lewis (“Mr.

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No Chill Brewing

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As the name suggests, no-chill brewing is the simple process of skipping the chilling step of homebrewing. It has had its ups and downs for me on California’s Central Coast. On the

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