Writer: BYO Staff
Hop Utilization
This question brings up three key points: water pH and its affect on brewing methods used to adjust pH and adjusting bitterness. The first point regarding water pH pops up every so
Temporary hardness vs. permanent hardness in brewing water
The most basic difference between hard and soft water is that hard water reacts with soap to form solid soap scum, and soft water does not form soap scum. The formation of
The Salty Truth About Softeners
Potassium chloride is commonly sold as an alternative to sodium chloride. Those companies that market potassium chloride make the point that it doesn’t do all the terrible things to the body that
Stepping Up Your Starter
The Benefactor of Brewing steps up starters.
Why does my beer taste like Anbesol?
Mmm, Anbesol beer! Two of the keys to problem solving in brewing are having a good palate and having the ability to describe what you are detecting with your senses. Anbesol is
Is removing hops and trub from your fermenter necessary?
If you don’t mind the “junk” floating in your beer and you don’t reuse your yeast, then hop and trub removal are probably not necessary. For that matter, you probably don’t have
Wort Volume
This question really has more to do with sparging than it does with the volume of wort to boil. An all-grain brew begins with the mashing process. During mashing, starch is converted
Brewing Maibock: Tips from the Pros
Maibock is potent, but it’s also fragile. It’s a big beer, yet it’s a lager, which makes it vulnerable to temperature spikes
Taking Control of Malolactic Fermentation with your Wine
Most wine, under the right conditions, naturally goes through the chain of reactions called malolactic fermentation. Today, many home and commercial winemakers employ malolactic fermentation, though they also can prevent it if
Scottish Ale
Scottish ale is a category that encompasses four main types of beers. They are light, heavy, export, and strong — often known as Scotch ale rather than Scottish. In older days these
More Incredibly Practical Brewing Tips
Favorite tips featuring BYO readers’ innovative ideas on making homebrewing easier and better. Speed up your bottle cleaning with an electric drill, wort chilling with a car radiator and more!
Successful Mash Conversion: Tips from the Pros
Brewer: Artie Tafoya Brewery: Appalachian Brewing Co., Harrisburg, Pa. Years of experience: 10 years professional, five years homebrewing House Beers: Water Gap Wheat, Purist Pale Ale, Jolly Scot Scottish Ale, Susquehanna Stout,
