The popularity of all-grain brewing has surged in recent years. In this column I’m going to step outside the norm for Beginner’s Block and talk more to the advanced brewers about simplifying
Learn some of the basic terminology and jargon that surround hops and hopping.
At its core, lautering is a three-step process at the end of a brewer’s mash, which separates out the sugary wort from the spent (used) grains. The word originates in the German
There are plenty of technical terms that surround the cereal grains that we brewers use as a source of sugar to make beer. Understanding the brewing jargon used when talking about malt can be very helpful.
Carbonating while a beer is in a bottle, also know as bottle priming or conditioning, is the most common carbonation method for beginner homebrewers. But also many experienced homebrewers and commercial breweries utilize this technique as well.
With the holiday season here, it’s probably crossed your mind that homebrew makes a great gift for family, friends, co-workers and anyone else who wound up on the “nice” list this year.
Here we present some yeast lingo explained for the layman/normal human being.
In the previous chapters, we made our beers using malt extract for some or all of the fermentable sugars. In this chapter, we’ll brew a beer in which the fermentables come entirelyvar
In the chapter on extract with grains brewing, you learned how to alter a malt extract wort by steeping specialty grains and boiling pellet hops. In this chapter, we’ll show you howvar
This chapter builds on the basic brewing skills learned in chapter two “Brewing a No-Boil Extract Beer.” Here, you’ll learn how to use steeped grains, pellet hops and liquid yeast to modifyvar
Some homebrewers may want to brew an easy-to-make beer during their first brewing session to build their confidence before trying more complicated brewing methods later. Others may want to take the simplevar
Brewing is the process of making beer — a fermented, alcoholic beverage made from grains. The most commonly used grain for brewing is barley, but there are others (including wheat, rye, oatsvar