Topic: Brewing Tips

Mr Wizard’s Top Homebrewing Tips

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Wow, nothing like an open-ended question! I do have a single thought about brewing that influences my general approach, and that is to keep brewing processes as simple as possible unless there is a specific need to add complexity. With this idea in mind, here are some tips that ring true to me. I hope

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Decoction Decoded: Tips From the Pros

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Decoction mashing carries a unique legacy to it, both good and bad. On the one hand, many brewers the world-over attest to the fact that the technique enriches the malty character of beers and cannot be mimicked. On the other hand, many brewers think that with today’s malts, they find the technique dated and of little use to them. We decided to hear from commercial brewers who do utilize this mashing program.

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Dry Hopping: Adding Bright Hop Character

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Dry hopping beer is an age-old technique that is enjoying a great deal of attention in the current era where hop flavor and aroma can make or break a beer, especially hop-forward beers such as American pale ales and IPAs. We ask two award-winning professional brewers at the top of their game for advice and topics for homebrewers to think about when they approach a dry-hopped beer.

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Brewing Session Beers: Tips From the Pros

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Brewing and enjoying a quality session beer seems to be overshadowed these days by the big hop bombs and high ABV beers. So let’s go back to the fundamentals of what makes session beers so enjoyable and how to approach brewing this category of beer.

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Troubleshooting a Stuck Sparge

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Tactics for helping your wort go with the flow.

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Break Out of a Brewing Rut

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Day in and day out with the same old homebrewing techniques can get monotonous if you let it. It is easy to get into a homebrewing zone and turn on the autopilot


The Texas Two-Step Extract Method

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Extract brewers can take inspiration from some commercial brewers and improve their brewing methods. The Texas Two-Step lets extract brewers sidestep some common procedural problems. Plus: an all-grain adaption.

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Milkshake IPA: Tips from the Pros

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Brewer: Michael Tonsmeire,  Sapwood Cellars in Columbia, MD Milkshake IPA is one of the latest adaptations in the Specialty IPA category, but many would argue against this nomenclature. With very subdued hop bitterness, strong fruit character from copious amounts of late-boil and dry hops along with the addition of such ingredients as lactose sugar, vanilla

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One Batch, Many Beers: Experiment with Split Batches

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I spent 10 years homebrewing batches of 5 gallons (19 L) and smaller. I reasoned that I was already brewing more beer than I could drink, so why buy a larger mash tun and kettle? The answer finally clicked when I came to embrace split batches. Brewing 10 gallons (38 L) doesn’t take anywhere near

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Pressurizing Your Fermenter: Tips from the Pros

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Brewer: Mike Gleason,  Jack’s Abby Craft Lagers in Framingham, MA There is a lot of buzz surrounding the use of a spunding valve on fermenters these days throughout the homebrewing community. Some brewers like to add it for dry hopping and carbonating purposes, while others apply them for primary fermentation. Yeast companies have even started

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Spend Less, Brew More

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There’s a persistent and mythical justification that revolves around homebrewing that I’m sure most of us have presented to our significant others, families, or ourselves at various points in our brewing career,


Brewing with Pumpkins: Tips from the Pros

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Brewer: Will Meyers, Cambridge Brewing Company in Cambridge, MA In the past, when pumpkin beers took over craft beer shelves each fall, it was an array of various approaches to the same beer style. More recently, brewers have been more creative in their approach to brewing with pumpkin. Here’s advice from three brewers, who make

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