You can open up a whole new world of brewing ingredients beyond malted barley and wheat when you master using a cereal mash to convert starch to sugars in grains such as corn, rice, oats as well as sweet potato, pumpkin, sorghum, millet, and rye. While many of these ingredients were looked down upon as just cost-saving measures used by large commercial brewers, homebrewers can explore new flavors by experimenting with cereal mashes to unlock new sources of sugars for yeast in your beers. BYO’s Technical Editor Ashton Lewis shows you how to do your own cereal mashes at home.
Brew Your Own Magazine’s Technical Editor Ashton Lewis walks you through a typical specification sheet for malt and how to make sense of the various measurements and numbers – and most importantly
A pH meter is a valuable brewing tool when used correctly. Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you when and how to use a pH meter to make better
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