One of the easiest ways to save money as you begin homebrewing more often — and a way to ensure you have ingredients on hand when you decide to brew up a batch
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Whether it’s a double IPA from which the hops literally jump from the glass to punch you in the mouth, or a stout where the hop characteristics are more subtle and used
So you’ve finished the boil, cooled the wort, pitched your yeast and put your fermenter in a quiet place to let the yeast do what it does best — turn that wort
Beer contains four basic ingredients: barley, water, hops and yeast. Of course barley contains gluten, so what do you do if you suffer from celiac disease? Not drink beer? We think not!
New homebrewers spend a lot of time considering the style of beers they want to brew, but another question to consider early in the process is what to do with your beer
There are hundreds of resources available to homebrewers looking to clone the world’s most popular beers. But, inevitably, we’ve all stumbled upon that obscure brew that flies below the radar — be
With qualities that prevent it from rusting, stainless steel is highly regarded and often used in every facet of homebrewing — from stainless kettles with stainless immersion coolers, to hot liquor tanks, mash
Aging your homebrew in an oak barrel can add more dimensions to your beer by imparting complex wood characteristics such as vanilla, cloves, coconut, or caramel, but barrels are not ideal for
One of the best things about growing your own hops is the opportunity to then experiment with them in your homebrew. One way to do this is to try fresh hopping (sometimes
Whether it is grains, hops or adjuncts used in brewing, the freshness of your ingredients makes a huge difference. When it comes to grains, you can order them pre-crushed, but if you
Joe Schiraldi is Vice President of Brewing Operations at Left Hand Brewing Company in Longmont, Colorado. In 2011 Left Hand was the first American craft brewery to release a nitrogen version of
One of the most common flaws in the beers brewed by homebrewers who are new to the hobby, particularly in lagers, is diacetyl. Diacetyl, which has a taste and aroma of butter