Writer: Randy Whistler
A Guide to Lautering
Considering how important it is to the brewing process, lautering (also known as sparging) doesn’t get much respect. Many brewers see it as simply the process of rinsing grains. They give it
Understanding Polyphenols
Understanding Polyphenols Polyphenols present a classic dilemma for the brewer. On one hand, they taste bad. These bitter, astringent compounds— tannin is probably the best-known form of polyphenol — can ruin the
The Elements of Brewing Water
Barley, hops, and yeast get all the attention, but water is the main ingredient in beer. The ions in your water supply directly affect the flavor of your beer — for good
7 Ways to Improve Your Kegging
I remember very distinctly the first time I used a soda keg for storing my completed beer. I remember it well because it was one of the best homebrewing choices I have
A Practical Guide to Lautering
Considering how important it is to the brewing process, lautering doesn’t get much respect. Many brewers see it as simply the process of rinsing grains. They give it little thought, rush through
The Adjuncts
The array of non-malted adjuncts is almost as amazing as the number of specialty malts available. Basically, any grain can be used, to some degree, in brewing. The most used adjuncts are
Specialty Grains: Caramel and Roasted Malts
While many factors create a beer’s overall flavor, the specialty grains you choose for your brew may have the biggest impact on how it is perceived. Most all-grain beer recipes consist of
