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 [...]

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 [...]

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 [...]

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 [...]

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) [...]

Belgian candy sugar, for example, can be used to up the ABV of a beer while keeping the body thin (sugar from malt thicken the body of the beer) and adding some delicious caramel flavors.