Category Archives: Food and drink

Efficiency is an important number to understand for all grain beer brewing. Your system efficiency determines the original gravity of the beer as well as how much grain is required to develop a given recipe. Understanding the difference between mash … Continue reading →

Lautering is the process of separating sweet wort from mashed grain. Most homebrewers mash and lauter in the same vessel, a combination mash-and-lauter tun (MLT), while large commercial breweries usually pump the mash to a dedicated lauter tun, thus making … Continue reading →

Let’s start with two pieces of useless advice. The first came from a doctor who, when I was in my fifties, diagnosed a fractured foot and told me I should have done it when I was 17. The second is … Continue reading →

It can be frustrating as an extract brewer to find a great recipe only to see it formulated for all-grain. Luckily, the process of converting all-grain recipes to extract is simple, and we’ll show you how! 1. Identify the Base … Continue reading →

Having the ability to critique your beer and identify homebrew off-flavors is an invaluable skill when pursuing the highest quality beer. Let’s take a look at the basics of off-flavors and some of the more common ones that plague homebrews. … Continue reading →

from BasicBrewing

Given the desired volumes of carbon dioxide and the temperature and volume of your beer, this will give you the required weight of dextrose to achieve the given volume. Bottle Priming Input Use the following pull-down list as a reference … Continue reading →

You make the wort. but it’s the yeast that turns it into beer. What you can do to ensure that your fungal friends get off to a fast start and finish at the proper specific gravity. Many brewers believe yeast … Continue reading →