Use these tips when moving your wort or beer from Point A to Point B to ensure that Point B isn’t the emergency room.
What about the suspended yeast cells that remain in your beer after fermentation? That’s where post-fermentation finings, or cask finings, enter the picture.
Dave Carpenter provides an update on his spontaneous fermentation experiment.
Use kettle finings to pull proteins from your wort and help produce clearer beer.
Small-batch brewing offers some distinct advantages over full-scale brewing.
Whether you’re weighing out specialty grains, calculating pre-boil volume, or timing the mash, measurement is at the heart of brewing.
Historically accurate or not, I just can’t resist adding a touch of smoked malt to my wee-heavy grist from time to time. Here's a recipe you can try if you feel the same way.
