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!
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 what it means to the beer you want to brew.
German brewers have traditionally lowered their mash pH by souring a small portion of wort, called sauergut, and adding it to the mash. Le
