Topic: Ingredients
Using Hop Extracts
Plus Members OnlyHops contain hundreds of components including alpha and beta acids, hydrocarbons, thiols, tannins, enzymes, terpenes, and glycosides. The exact compounds and amounts differ depending on variety and growing conditions. Even with ideal storage (cold and low-oxygen), the ratios shift over time. Some processors isolate and concentrate specific hop compounds so that each can be added
Sugar Syrups
FREEWhile they can be time consuming, making them isn’t hard. Get the scoop on using and making your own sugar syrups for your brews.
Brewing with Lactose: Tips from the Pros
Digital and Plus Members OnlyMilk stout isn’t the only style brewed with lactose these days. Get tips on how, and why, you may use it in other styles.
Spiced Beer
FREEWintertime for homebrewers can often mean high-ABV beers and spiced ales. Get some pointers on adding a little spice to your next brew.
Crystal Malts: Tips from the Pros
Digital and Plus Members OnlyIn addition to lending color and flavor to beer, crystal malts enhance body and help with foam stability. Three pros make the best ways to use crystal malt crystal clear.
Evaluating Your Malt
Nano+ Members OnlyThese days hops get the most attention of the major brewing ingredients, but don’t overlook the importance of the backbone – and star depending on the style – of beer: Malt. But before opening those bags to mash in you should really be doing some basic evaluation of the malt you bring into your brewery.
Brewing with Rye: Tips from the Pros
Digital and Plus Members OnlyRye adds a unique flavor to beers while also increasing head retention and adding a fuller mouthfeel. Get tips on brewing three different styles with rye from three pros.
Fruited Beer
FREESpring is the time to start planning your beers for summer and nothing says summer like a fruited beer. Get some pointers on brewing one.
Haze Formation: Ways to induce or reduce its presence in beer
Digital and Plus Members OnlyLove it or hate it, haze is a part of modern beer. A brewer may desire the characteristic in hefeweizens, wit biers, and some IPAs. Learn tips to either generate or minimize haze.
Do Corn and Rice Adjuncts “Dry Out” Beer?
Digital and Plus Members OnlyDryness is a perception when used as a sensory term and as an analytical/numerical thing when used to describe fermentation. When wort is “fermented to dryness,” all fermentable sugars have been fermented by the yeast strain being used. Because of differences among yeast strains some yeasts can ferment sugars that others cannot, and some strains
Brewing Chocolate Beers
Digital and Plus Members OnlyThere are at least nine ingredients homebrewers can use to contribute chocolate character to beer and five different times to add them. When considering combinations, that leads to thousands of possibilities. Luckily for you, John Nanci has done the test brews (well, a lot of them, at least). He’s here to share the results with readers.
Brewing with Fruit
Plus Members OnlyLearn the best strategies and techniques to use when adding fruit as an ingredient to your beer with Brew Your Own Magazine’s Technical Editor Ashton Lewis.