Writer: Dawson Raspuzzi

80 result(s).

Base Malts: Tips from the Pros

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There is a huge variety of base grains out there that differ by type, barley variety, and maltster practices. These malts make up the majority of your beer, so don’t overlook them.


Tweaking Recipes: Tips from the Pros

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A sign of a great brewer is that they are never content with a recipe. Three pros striving for excellence share their tips for tweaking recipes and brewing one-offs.


Crafting Oak-Aged Cider

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Take your hard ciders to the next level with oak-aging. Whether in a barrel or through oak alternatives, these ciders feature a depth of flavor and complexity otherwise unobtainable. Two ciderheads share their tips for oak aging.


Pastry Stouts: Tips from the Pros

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The so-called “pastry” stout is a high-gravity stout with flavors reminiscent of popular desserts. Get tips for brewing your own nightcap beer from three pros leading the charge.


Electric Countertop Brew Systems

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There has been tremendous growth in the popularity of electric all-in-one countertop homebrew systems in recent years. With more than 20 systems now available, we thought it was time to put together a comparison of the features each has to make choosing a system easier for those in the market.


Yeast Selection: Tips from the Pros

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With so many yeast strains available from yeast labs, how should a homebrewer go about choosing which one to use? We asked two pros for their best pointers.


Brewing Session Beers: Tips from the Pros

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Two pros share their advice regarding recipe design and brewing techniques for achieving beers that are low in alcohol but high in flavor.


Beer Evaluation: Tips from the Pros

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Experts from the Beer Judge Certification Program and
Cicerone program share how homebrewers can improve their beer evaluation skills and how it will help their brewing.


How Important is Kettle pH?

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Mash pH gets most of the attention when it comes to pH measurement, but there are ideal pH levels at every step of the brewing process and they may get out of line after the mash. The boil pH affects protein coagulation, hot break, and hop isomerization (a higher pH results in a higher hop


Roasted Malts: Tips from the Pros

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Two 2020 Great American Beer Festival (GABF) medalists share their preferences and techniques for brewing with roasted malts. Jeff Young, Co-Founder/Brewmaster of Shoe Tree Brewing Co. in Carson City, Nevada For chocolate flavor we find chocolate rye gives us the best results and we use it in almost every one of our dark beers. We


Brewing with Extract: Tips from the Pros

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Many homebrewers start the hobby brewing with malt extract and move into all-grain batches, but that doesn’t mean there aren’t advantages to brewing with extract or that great beer can’t be made from it. Two experts on the subject — one on the supply side and one a pro extract brewer — share their advice


Beyond Oak: Tips from the Pros

FREE

There are many woods beyond oak that can add complexity to beer. Two pros who know their way around these exotic flavors share their top tips. Wayne Wambles, Brewmaster at Cigar City


80 result(s) found.