Brewing with Lactose
By Ryan Bailey

By Ryan Bailey Once upon a time, it was commonly accepted that beer consisted of four major ingredients: barley, hops, water, and yeast.  As a matter of fact, the Germans, for a variety of reasons, enacted the now-famous “purity laws” based on the use of only these...

The Highs and Lows of Micro-Batch Brewing
By Derek Fleming

By Derek Fleming Most homebrewers refer to any process smaller than about five gallons as “small-batch brewing.” The label isn’t necessarily inaccurate, but it misses the point somewhat. Homebrewers doing batches of five gallons or more at a time typically want to...

The Low-Down on Copper Pennies, Exposing Beer to Air, and more.
By Dave Miller (Brewing Techniques)

Q and A with The Troubleshooter Dave Miller (Brewing Techniques)     Racking and Wort Aeration   Question: Two questions: First, my brewing buddies and I disagree about racking. They rack several times during fermentation to clarify their...

Forced-Kettle Ventilation and Its Benefits
By Micah Millspaw

by Micah Millspaw (Brewing Techniques)     A simple equipment modification led to reduced boilovers, more consistent wort volume reduction, and increased hop utilization.    This description of the method — which is equally applicable in...

Kettle Reactions - The Science of The Boil
By Jim Busch (Brewing Techniques)

By Jim Busch (Brewing Techniques)     Stepping up to Advanced Techniques   The chemical and physical processes — known collectively as kettle reactions — that are at work in boiling wort are important contributors to beer quality. A basic...

Kettle Reactions
By Jim Busch (Brewing Techniques)

By Jim Busch (Brewing Techniques)     An Introduction to Better Beer   Wort boiling and knowledgeable handling of hot wort are important to the production of high-quality beer. The physical and chemical processes at work during the boil are...