Writer: Dawson Raspuzzi
Using Quick-Souring Yeasts: Tips from the Pros
Digital and Plus Members OnlyHomebrewers often think of kettle souring as the easiest route to quick-soured beers. However, new yeasts on the market both sour and ferment your beer in the fermenter, making the process easier, saving time, and retaining fermentation flavors. Three pros share their advice on these quick-souring yeasts.
Fermenting and Conditioning Lagers: Tips from the Pros
FREEThree brewers churning out award-winning lagers share cool tips on fermenting and lagering that homebrewers can employ on their own homebrew setups.
Brewing with Lactose: Tips from the Pros
Digital and Plus Members OnlyMilk stout isn’t the only style brewed with lactose these days. Get tips on how, and why, you may use it in other styles.
Crystal Malts: Tips from the Pros
Digital and Plus Members OnlyIn addition to lending color and flavor to beer, crystal malts enhance body and help with foam stability. Three pros make the best ways to use crystal malt crystal clear.
Hard Cider Variations: Tips from the Pros
Digital and Plus Members OnlyFall is coming and apples will soon be aplenty! Three pros share advice for three different types of ciders (fruited, spiced, and hopped).
Brewing Balanced DIPAs: Tips from the Pros
Digital and Plus Members OnlyDouble IPAs are big, bold beers, but they also require balance and a careful touch. Get tips for brewing DIPAs from three pros churning out award-winning hop bombs.
Brewing with Rye: Tips from the Pros
Digital and Plus Members OnlyRye adds a unique flavor to beers while also increasing head retention and adding a fuller mouthfeel. Get tips on brewing three different styles with rye from three pros.
Grow Your Own Hops: Tips from the Pros
Digital and Plus Members OnlyHops can successfully grow in a wide array of climates. We soak up advice from hop farmers in three very different regions of the United States.
Base Malts: Tips from the Pros
Digital and Plus Members OnlyThere 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
Digital and Plus Members OnlyA 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
Digital and Plus Members OnlyTake 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
Digital and Plus Members OnlyThe 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.