Author: Matt Del Fiacco While sealing the fermentation vessel and affixing an airlock or blow-off tube to it is standard practice these days, it’s relatively new within the brewing world. Historically, fermentation occurred in loosely covered or even entirely open containers, leaving the beer exposed to whatever might be floating around the brewery, a thought […]
Author: Marshall Schott Seemingly due to its dark color, luscious foam, and typically somewhat creamy mouthfeel, Irish Stout has a reputation for being too heavy, a meal in a glass, overly rich and filling for some. All of this despite the fact Irish Stout is actually one of the driest and least filling beer styles […]
Author: Jake Huolihan The most common method used by new brewers to carbonate their beer is bottle conditioning, a simple procedure that requires little in the way of additional gear. Generally, a specific amount of sugar water is incorporated into the beer in a bottling bucket then transferred to bottles and capped. The remnant yeast […]
Author: Marshall Schott Self described yeast wrangler, Jeff Mello, and I first met at the 2016 Homebrew Con in Baltimore, MD during the Milk The Funk meet-up. I’d heard of him before and knew he was behind Bootleg Biology, a unique yeast lab known for culturing locally sourced microbes for use in the production of […]
Author: Ray Found Brew In A Bag (BIAB) has become a staple of the modern homebrewing landscape, often touted as the easiest introduction to all grain brewing because it requires little more than an over-sized kettle and fabric filtration bag. Unlike other lautering setups that involve removing the wort from the grain, the fine mesh […]
Author: Jason Cipriani Developed by Select Botanicals Group, Simcoe hit the scene in 2000 quickly rose to the top of many a brewer’s favorite variety list not only for its high alpha acid and low cohumulone content, but for the pungent citrus and pine characteristics it lends to beer. While some claim to perceive a cat urine […]
Author: Jake Huolihan The German Beer Purity Law known as the Reinheitsgebot mandated that beers be produced with only 4 ingredients, none of which were carbon dioxide from an external source, often used by modern brewers for carbonation purposes. Despite these limitations, German brewers developed a few methods for carbonating that adhere to the purity […]
Matt has been homebrewing since 2011 and enjoys nothing more than waiting out the central Illinois winters with big, wood-aged beers. He is passionate about making wood-aging more accessible and exciting for homebrewers, and while his brewing tends to focus on high gravity styles, there is a soft spot in his heart for Czech lagers. Running on a […]
Author: Brian Hall Released by YCH Hops in early 2017 and debuted to homebrewers at the 2017 Homebrew Con in Minneapolis, MN, LupuLN2 Cryo Hops consist of lupulin powder that has been separated from the vegetative matter of whole hop cones. This is said to allow brewers to pack a more pungent punch of hop […]
Author: Jason Cipriani The term “lager” is likely to conjure up images of a pale beer with a relatively light malt character that’s balanced by some degree of noble hop presence. This makes sense considering Pilsner is the most popular style of beer in the world, despite the fact a much darker lager holds the […]
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