Monthly Archives: February 2015

Beer Brewing Automated systems

Brewing Systems Brewie (video 1, video 2, video 3) PicoBrew miniBrew GrainFather Speidels Braumeister Blichmann (BrewEasy, BoilCoil) BrewHa (BIAC — brew in a conical) Brew-Boss BrewBot The Electric Brewery WilliamsWarn coBrewingSystems (Single Vessel Electric Brew System (BIAB)) Brew Test: Electric All-In-One Brewing … Continue reading

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Oak Alternatives

What to do when you want oak, but barrel aging is out of the question. Oak barrels are great, but they’re not for everyone. They’re expensive, they take up a lot of room and they need to either be constantly … Continue reading

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That German lager flavor mash temperature

That German lager flavor I’ve found a Hochkurtz 2 step infusion mash is my favorite and easiest. I rest at 145 for 30 minutes, infuse with a gallon or so of boiling water up to 158, rest for 40 minutes. … Continue reading

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Keep it Clean – Maintaining your Home Brewery for Beginners

As a new homebrewer you will soon find that most of your time is spent cleaning and maintaining your equipment. In this article I will attempt to explain some ways you can keep your new home brewery clean and infection … Continue reading

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300 awesome free things: A massive list of free resources you should know

Business + Marketing A. FREE WEBSITE + LOGO + HOSTING + INVOICING HTML5 UP: Responsive HTML5 and CSS3 site templates. Bootswatch: Free themes for Bootstrap. Templated: A collection of 845 free CSS & HTML5 site templates. | Create … Continue reading

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18 Meta Tags Every Webpage Should Have in 2013

The definitive guide to Search and Social Meta Tags you should be using in 2013. No fluff, no wasted code, just what you need to use. Let’s get back to basics. If I’m to be honest, flashbacks of arguments with … Continue reading

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How to Make Sprouted Hummus with Garlic and Chiles

I love a good hummus, particularly sprouted hummus, but many of the versions I’ve tried are, well, painfully gritty and dull in flavor.  For me, hummus should be something luxuriant, with a smooth texture and a rich flavor pronounced by … Continue reading

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Exploring the German Technique of Krausening

It’s a day or two after the yeast was pitched in your most recent homebrew and there are signs of fermentation in the form of foam called krausen. A few days later, the rocky froth nearly fills the headspace of … Continue reading

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Esters vs. Phenols in Beer

When perceiving certain aromas of beer, you may hear people refer to “esters” and “phenols.” These terms are often times used incorrectly or interchangeably. The fact of the matter is, esters and phenols are quite different, though they can be … Continue reading

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