The heart and soul of any all-grain homebrewing system is the combination mash/lauter tun. “Mashing” is the hot water steeping process that results in sweet fermentable wort, while “lautering” is the
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Soured beers are gaining popularity among beer lovers and brewers alike. There are several methods you can employ to create a soured beer. Simple techniques include adding lactic acid to your brewing
Mention the word “cereal,” and most folks think of ready-to-eat breakfast food. To a brewer, cereal is the grain produced by any number of grass crops from Avena sativa (oat) to Zea
Almost all modern malts are well modified and respond well to a single infusion mash when an all-malt beer is being brewed. But sometimes you will come across a malt or recipe
Step mashing is a mash program in which the mash temperature is progressively increased through a series of rests. The ubiquity of well-modified malts has virtually eliminated the need to perform a
Sizing brewing vessels is part of my job with the Paul Mueller Company. When I am sizing mash mixers for brewing applications where the mash is conducted in a stirred and heated
I believe a gentle mixing process helps loosen starch particles from grains making them more available to hydrolyzing enzyme action. In spite of clear evidence from commercial practice where mash mixers are
Most homebrewers who are all-grain brewing start out like I did by making their own equipment. Sometimes this is out of necessity, but if you are anything like me you do it
This is really a great question and one that brewers started contemplating shortly after RIMS (recirculating infusion mashing systems) brewing became popular. The two main goals of malt milling are particle size
Learn about the sugars and other carbohydrates that make up the composition of your beer’s wort.