Pilsner and the Confluence of History: Coke Fuel/Drum Roasting

I have been holding back on posting this for a long time.  One reason is because I knew it would end up being a long article.  For that reason, it will be broken up into several posts.  Here is a short primer that we wrote quite a while back about Pilsner. The last among the [...]

How To Keep Slobber Out of Your Home Brew (the cheap way)

While in some corners of the world, spit (saliva) is a must-have ingredient when making a good brew, here in the United States we try to keep the spit out.  Saliva contains more than a few microbes and bacteria that would love to feast on the sugar in wort, or residual sugar left in a [...]

How does a brewer know how much booze is in his booze?

Nearly every time I share a homebrew with someone–after they bow down at my feet and praise me for making such a glorious creation–inevitably, they ask me:  “How do you determine how much alcohol is in this work art?”  Seriously, I am posed this question at least monthly.  As I explain and begin throwing out [...]

Sparging

It’s been a while since we’ve revisited the topic of how to mash brew, so I thought it was high time to complete the task.  I know that some of you are on the edge of your seats.  Now that you know how to perform various mashing methods, it’s time to get all those sugars [...]

Decoction Mashing

Here’s a picture of me mashing my decoction (note the two pots).  There are certain types of beer that are very conducive to the various mashing regiments.  I’ve mentioned in previous posts which types of beers tend to fit into which categories.  We’ve covered single infusion and step-mashing to this point, but what about decoction [...]

Natural Carbonation Vs. Forced Carbonation

Comparing methods of carbonating beer

How to Brew 2.0: Step Mashing

The last “How to Brew” post dealt with single infusion mashing.  The single infusion relies on one temperature of water and grains.  Simply stated, you put the water into the grains, stir well (and a couple times during the conversion), and wait.  Most grains are good enough for this method to be the primary means [...]

How to Brew 2.0: Single Infusion Mashing

Many people who brew or want to brew are often somewhat hesitant about mashing.  It seems like a step that could easily get out of control.  This generates a feeling of consternation for the extract brewer.  I waited a long time to make the leap, but I’m so glad I made it that I’m hoping [...]

The Cost of Beer: Supply & Demand

Here is a continuation of our series on what factors affect the price of beer. The law of supply and demand seems like a simple concept.  Almost everyone takes the idea for granted, but it’s amazing how little we actually think about it.  In a consumer based economy, this law is a pillar to purchasing. [...]

How to do it yourself: Mash Tun & Sparge Bucket

If you are a home brewer, you are already a do it yourselfer to a degree.  I mean, you are making the beer you drink.  But maybe you are still using extracts.  Simply said, extracts are primarily made of maltose, which is the byproduct of saturating grains at set temperatures to convert starches (complex sugars) [...]