Writer: Randy Whistler

7 result(s).

A Guide to Lautering

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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 little thought, rush through it, and curse it if problems arise such as a stuck lauter. But a successful lauter plays an important

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Understanding Polyphenols

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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 flavor of beer. On the other hand, they readily bind with proteins and, under the right circumstances, make them drop out of solution.

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The Elements of Brewing Water

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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 and ill. The presence of calcium sulfate (CaSO4) or calcium carbonate (CaCO3) can give beer a slightly astringent or bitter flavor. Calcium (Ca+2)

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7 Ways to Improve Your Kegging

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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 ever made. It literally cut three hours off of my bottling time. I think my exact thought on the matter was, “48 small

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A Practical Guide to Lautering

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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 it, and curse it when it causes problems such as a stuck lauter. But a successful lauter plays an important role in getting

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The Adjuncts

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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 wheat, corn (maize), rice, oats, rye, sorghum, and potatoes (yes, potatoes). In most cases these adjuncts will require mashing; they all contain starch,

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Specialty Grains: Caramel and Roasted Malts

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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


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