By Onur Çaka
Homebrewing is an art, and like any art, it can always be refined. Trends are shaping the industry. The industry is shaping the way you brew, your garage or basement art gallery follows through.
Let's also be honest, aren't we all in pursuit...
By Matthew J. Winans
Are you ready to step into a world of taste, tradition, and triumph? If you've ever found yourself curious about the art of sake-making, then you're in for a delightful journey. Brewing your very own Japanese sake at home might sound like an...
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...
By Evan Knezic
I originally started home brewing because honestly it was cheaper than buying good beer and I was broke. So, I figured out how to make or copy most things. Things have come a long way since then and I’m not broke now, but I still like to save...
How To Make An 1000ml Yeast Starter
Making a yeast starter is one of the easiest ways you can increase the quality of your homebrew. In this article we will cover how to make an 1L yeast starter using canned wort and also DME (Dried Malt Extract) as well go over some Yeast Wrangling Notes;...
Q and A with David Miller (Brewing Techniques)
The BrewingTechniques troubleshooter helps one brewer solve a case of fermentations that just didn’t want to get going, answers another perplexed brewer’s questions about his local utility’s water...
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...
Making A Yeast Starter
You can put together the best homebrew recipe in the world, but if your yeast aren’t happy, you’re not going to be happy with the results. The microscopic fungi that turn sugary wort into delicious beer need a healthy, happy...
And Some Helpful Fermentation Tips
When it comes to the home brewing process, each step is a critical building-block in developing your brew’s desired flavor, aroma, mouthfeel, and level of clarity. However, no other step has the same impact on...
by Don Put (Brewing Techniques)
Early-Stage Aeration Is the Key to Robust Fermentations
Definition of terms: Beginning brewers sometimes get a bit confused by this subject because they’ve been told not to introduce air into the finished beer,...
by Jim Busch (Brewing Techniques)
Processes and techniques for healthy, fast, clean fermentations
Brewers make wort; yeast make beer. To make a great beer takes a well-composed wort, proper wort handling, and optimal yeast preparation — some...
By Dennis Davison (Brewing Techniques)
Most brewers recognize the importance of infusing wort with good quantities of dissolved oxygen, but how much dissolved oxygen does your method actually achieve? A prominent home brewer reviews the various...
It’s hot this time of year — too hot for healthy fermentation. But summer’s heat also increases the thirst, inspiring brewers throughout the ages to find easy, sometimes ingenious solutions to the need for summertime cooling of worts. This review spans the range of low to...
By George J. Fix (Brewing Techniques)
Control Beer Oxidation from Kettle to Bottle
The effects of the introduction of oxygen to wort or beer on flavor stability have been widely debated over the years, and the subject has been the target of much...
By Tracy Aquilla (Brewing Techniques)
Debunking the Myth of Yeast Respiration and Putting Oxygen in Its Proper Place
Through it flies in the face of popular wisdom, yeast does not go through a respiration phase in the early stages of fermentation....
By Jim Busch (Brewing Techniques)
Some Tricks to Successfully Brewing Strong Beers
Brewing ales and lagers with a high alcohol content can be difficult for the uninitiated. Dealing with the complexities inherent to these beers calls for rethinking...
By George De Piro (Brewing Techniques)
Give Your Yeast a Boost
Yeast abuse is the most common cause of mediocre homebrew. Many off-flavors and fermentation problems are the result of improper yeast handling. Learning the techniques of yeast...
By John Palmer (Brewing Techniques)
Primary fermentation takes center stage in the drama of transforming wort into fine beer. Unfortunately, when brewers shut down the show before the beer conditions, they miss out on the big finish.
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By Dan Put (Brewing Techniques)
The Secret Reproductive Life of Yeast
To better understand the importance of wort aeration, let’s look at what happens to yeast in the early stages of fermentation.
Aerobic stage: Lag phase....
Jonathan Plise managed our Concord, CA showroom for approximately 9 years. During that time one of the most common questions was “What can I do to keep fermentation temperatures cool without having to buy a refrigerator or your temperature controlled...
by Scott Bickham (Brewing Techniques)
Fatty Flavors and Diacetyl - Should Your Beer Be Fat-Free?
The flavors attributed to diacetyl and fatty acids are encouraged in some styles and may be undetectable to trained tasters even when in excess. Yet...
by Scott Bickham (Brewing Techniques)
The relative levels of esters and alcohols are critical to a beer’s balance. Though sometimes difficult for brewers to control, the formation of these compounds can be affected by close monitoring of fermentation...
by David Sohigian (Brewing Techniques)
Variations in pitching rate can drastically alter your beer’s character. Assessing cell counts and viability on a regular basis takes just a few minutes out of your day and will pay off in consistent...
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