Writer: Chris Colby
Brewing with Potatoes
Both corn and rice are used as starchy adjuncts by brewers worldwide. These adjuncts boost the strength of a beer without increasing its body. Corn and rice also dilute the protein content of wort. As adventurous homebrewers, there is another common starchy food we can use as an adjunct — potatoes.
High-Gravity Blending to Boost Homebrew Volume
High gravity brewing (or blending) allows you to brew more beer without buying new equipment.
Wort Boiling
While you twiddle your thumbs, there’s a lot going on in the brewpot. Hot tips for what to do during this critical time.
Lautering Techniques
How to separate the wort from your spent grains.
Your First Infusion Mash
A simple step-by-step introduction to all-grain brewing.
Fermentation 101 Techniques
Fermentation made easy: how to run it, what equipment to use and unsticking the stuck.
Wort Chilling Techniques
Your handy guide on fast, effective wort chilling to steal the heat.
Making Big Holiday Beers
It’s the time of year for holiday beers! Many of these heavyweight winter seasonals are high-alcohol brews — monster beers that are big, malty and have a bite. You don’t have to be a mad scientist to make one, but brewing a high-gravity beer involves much more than piling on the malt. Your guide to brewing huge holiday beers, complete with eight recipes.
Counter-Pressure Bottling Techniques
How to move beer from keg to bottle without losing bubbles.
Dream Homebreweries
Five homebrew systems that are simply divine: James Nielsen’s super-stainless brew room and pub club. Raymond Steinhart’s all-electric RIMS, the Budde family’s authentic – and awe-inspiring – German garage and Dennis Collins’ homemade HERMIT (no barbed fittings allowed!).
Fruit Brewing Techniques
How to make a berry good beer.
Brewing with Fruit
How to pick the right fruit for your summer brew.