Oxidation and the effects of staling on beer is one of the great frustrations of brewers. John Palmer lays out the root causes and things we can do at different stages of production to minimize this problem.
When you say the word, “oats” to a brewer, most often they think of oatmeal stout. But oats are also sometimes used in Belgian witbiers and American stout. In fact, you can
All-grain brewers are always talking about brewing efficiency — how much wort they yield from their mash into the boil kettle. There are two components to brewing efficiency: mashing efficiency and lautering
Every homebrewer is faced with equipment choices, whether they make it themselves or buy it from a shop. That decision usually involves determining the best combination of cost, performance and anticipated maintenance
During an episode of the Brew Strong podcast, the topic was raised about brewing really high-gravity beers where mash tun space was limited. This is actually a very common question: What is
Steeping is the soaking of specialty malts, grains, and spices in water to extract flavors and aromas that we want to incorporate into our beer. It is, in essence, the making of
Man: [Peering at his hydrometer, floating high in its jar] “That’s funny”
His Wife: “What’s wrong?”
Man: “My FG is low. I wasn’t expecting Diminished Attenuation.”
(The door flies open and three Cardinals wearing red robes enter. The first is tall with a dark scraggly beard, the second is wearing a scooter helmet and the third is heavily bearded with an eager gleam in his eyes…)
It’s a mash tun . . . and a brew kettle? Using the brew-in-a-bag method of Australian homebrewers, one vessel can serve both purposes.