Writer: BYO Staff
Steep times for different specialty grains
Digital and Plus Members OnlyAs difficult as it is to admit, brewing is a whole lot like cooking and there are many ways to get the job accomplished. Steeping is one of these tasks. When using malts as color and flavor additives to extract brews, there really is no exact science. Grains like crystal, chocolate and black malt do
Cleaning beer glasses?
FREEWith beer glasses, the don’ts are much more critical than the do’s. The biggest no-no is leaving any type of soap or fat on the glass surface. These compounds will ruin beer
Build a simple RIMS: Projects
FREETwo variations on a simple RIMS for your mash tun.
Matching Yeast to Style: Tips from the Pros
FREEExpert advice on the right yeast for the right style.
Vienna Lager
Digital and Plus Members OnlyRecipes & tips for two classic beer styles.
Base Malt Basics
Digital and Plus Members OnlyBase malt basics: How to choose your main grain.
Plotting OG with a Graph
Digital and Plus Members OnlyHow to calculate specific gravity with a handy graph.
Kölsch
Digital and Plus Members OnlyOG = 1.040 to 1.048 FG = 1.008 to 1.013 IBUs = 16 to 30 SRM = 3.5 to 5 ABV = 4.0 to 5.0% Kölsch is the beer that put the German city of Cologne (Köln) on the map. Kölsch is the only beer in the world that has “protective appellation” and is recognized
Where do calories in beer come from?
Digital and Plus Members OnlyThere is really no reason to argue about this because you are both partially correct. An average 12-ounce serving of a “domestic-style” beer contains about 14 grams of ethanol and 11 grams of carbohydrate. In caloric terms this equates to 98 kcals from ethanol and 44 kcals from the carbohydrate, for a total of 142
Fluctuating mash temperatures
FREEMash temperature in all-grain brewing has a significant and demonstrable affect on beer flavor. In general, multi-temperature mash profiles incorporating temperature rests from 120* to 160* F will produce more fermentable worts
What I Wish I Had Known as a Homebrewer: Tips from the Pros
Digital and Plus Members OnlyLessons these pros wish they had learned to help their homebrewing early on.
Malt extract vs. corn sugar to prime
Digital and Plus Members OnlyThis is a question I often ask myself when reading recipes. It seems to me that using DME or saving wort for priming is a pain in the neck. The contribution of color or flavor to beer from priming sugar is insignificant compared to the flavor and color present in wort before fermentation. Even if