New to Brew

Article

The Ester Family

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Esters drive a lot of the fruit aromas in beer. Learn the factors that go into their production and how to control them in your beer.
Article

The Phenolic Phamily

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The word “phenol” often comes up in the beer world, but its use can vary widely. In fact hundreds of phenolic compounds have been found to exist in beer. Learn some of the basics about the family of organic compounds.
Article

Malting vs. Mashing

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These two terms, malting and mashing . . . what do they mean to you? The malting process is a fairly broad and generic term given to processing raw grains just as
Article

Fermenter Choices

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As a homebrewer, the selection of different fermenters is pretty astounding. Make sure you choose wisely.
Article

Backsweetening

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The what of this process is simple . . . add sugar to sweeten up your alcoholic beverage. It can be any type: Beer, cider, mead, or even wine. We have a
Article

When the Trub Breaks

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Collectively we call it the trub, but generally the gunk that lands at the bottom of your brew kettle at the end of the day can be broken down into three distinct
Extract-based recipes were at one time the most popular format of homebrew recipes. If you're having trouble finding some basics of crafting your own extract-based recipe, we've got pointers.
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Grain Husks Explained

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Here at Brew Your Own magazine, we field a lot of questions that revolve around the husks of brewing grains. Grain husks serve a very specific purpose for many all-grain brewers and