Category Archives: beer

Каждый народ имеет свой фирменный алкогольный напиток. Фараоны древнего Египта увеселялись пивом, древние греки — разбавленным водой виноградным вином. На Руси с прадавних времен увеселялись хмельными медами и квасами. Наши предки изготавливали медовые напитки, которые различались как способом изготовления, так … Continue reading →

Here’s the method I’ve been using that seems to work best: Chill wort to pitching temp (48°-53°F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50°-55°F), and leave beer to ferment 5 days. (+5 days) On the … Continue reading →

Brewing with dark specialty grains is essential to develop roasty flavors and aromas and achieve various colors, but working with dark grains can also result in unfavorable harsh flavors. Sometimes confused with hop bitterness, the burnt and acrid components derived … Continue reading →

Домашнее пиво “Ячмень” Ячменный солод — 1/2 ведра, холодная вода — 2 ведра, соль — 1 чайная ложка, хмель — 1/8 ведра, дрожжи — 1 чашка, патока или сахарный песок — 200 г. Полведра ячменного солода размешать в кадке с … Continue reading →

There’s nothing like the look of a creamy head on a homebrewed stout or the lacing on a glass after finishing a Belgian ale.  But beer foam isn’t just about appearance. The bubbles from your beer impact carbonation level, aroma, flavor and body. … Continue reading →

You intuitively know this. There’s a reason we enjoy our coffee hot, our red wine room temperature, and our white wine cold. And the same is true for beer. Different styles of beer taste better to most people at different … Continue reading →

Homebrewers love hops—it’s no secret. You will always remember the first time you smelled those powerful pellets drop into the kettle. The little bitter cones give beer life, personality and uncanny edginess. Without them, beer would often times be unbalanced, … Continue reading →

Despite the potential risks for contamination, some brewers insist on fermenting in open containers. Whether your homebrewing journey began ten years ago or ten days ago, you’ve had it hammered into you over and over and over: Sanitation is the … Continue reading →