Time’s running out to get expert feedback on your homemade ciders and meads in the world’s largest competition for home winemakers (run by BYO’s sister magazine). Entry deadline is March 13. Click here for competition info!
Oxidation makes beer taste stale or old. It has been the focus of brewery research for decades and is a very well-understood topic. Minimizing exposure to air is key when kegging your beer. BYO Technical Editor Ashton Lewis shows you how to properly transfer your beer into a closed, air-free environment just like pro brewers do to lessen the chances of your kegged homebrew becoming oxidized.
One of the essential skills you will come across when homebrewing is racking or siphoning. This is when beer is moved from one container to
Learn homebrewing tips for making high gravity beers including brewing and fermentation to produce a high-alcohol beer.
