Category Archives: beer

From HomeBrewTalk Wiki In the mash, grain is heated to one of a series of temperatures in order to complete different chemical and enzymatic changes in the wort. The chart below lists some of the common mash temperatures or rests … Continue reading →

By Terry Foster and Bob Hansen This article first appeared in the Nov 2013 issue of Brew Your Own magazine. Homebrewers are often confused by the terms crystal and caramel malt and are sometimes uncertain as to whether these are … Continue reading →

How to make Mexican Lagers | fermentarium. (Vienna Lagers) Recipe 3.75 lbs. of Continental Pilsner Malt 5.0 lb. of Vienna Malt 1.0 lb. of Munich Malt 6.0 oz of Crystal Malt 1.5 oz Hallertau (4.0% AA) for 60 minutes 0.5 … Continue reading →

Bottling: One day before bottling, defrost the wort you kept, boil it, chill it and pitch a highly flocculant yeast. If you don’t have a lager going at this time (like I usually have) use Wyeast 1056 or Nottingham Ale … Continue reading →

How to make a Stella Artois homebrew clone 9 lbs 8 ounces German Pilsner mash at 150 F and let it go for 60 minutes7.0 gal pre boil, 5 gal 1.5 oz Saaz (@60 min) 0.5 Saaz (@5 min) Irish … Continue reading →

from brew365.com, HBA Hop Variety Possible Substitutes Admiral (GBR) – Northdown (GBR), Target (GBR), Challenger (GBR) – Target, Northdown, Challenger Ahtanum – Cascade – Amarillo, Centennial, Simcoe Amarillo – Cascade, Centennial, Simcoe – Cascade, Centennial, Summit, Ahtanum Aramis(FRA) – Centennial, Chinook, Hallertau, Tettnang Bitter Gold – Galena, Nugget Boadicea – … Continue reading →

Reusing Yeast Many homebrewers have asked the question if they could reuse the yeast that settles out from one batch of beer in another batch.  The quick answer to that is yes.  There are two cases of reusing your yeast: … Continue reading →

Brewing the Perfect Lager at Home by Brad Smith on January 24, 2014· Lagers present a special challenge to the homebrewer.  Despite the dominance of lagers in the commercial markets both in America and Continental Europe, brewing a lager at … Continue reading →

Turbid Mashing   Author: BYO Staff, Issue: Jul/Aug 2008 Sometimes, moving your brewing forward means looking back. Learn about turbid mashing and why working hard to make cloudy wort might be just the thing for your sour or low-gravity Belgian-inspired … Continue reading →