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Brewing With The BeerBug
written by Chris Graham
Written by Chris Graham   Last week Olin and I decided to brew one of our favorite recipes, "Malty Brown" and test it out with WLP200 (Best of Both Worlds).   We also decided to use The BeerBug to monitor the fermentation.   The BeerBug and Setup I...
12/11/2014
Using Adjuncts in Beer
written by Delano DuGarm (Brewing Techniques)
Making Room for Adjuncts Originally Published by Delano DuGarm (Brewing Techniques Volume 5, Number 5) Outcast Ingredients Take Their Place in Quality Beers Grain adjuncts* share a bad reputation among specialty brewers, most of whom associate adjuncts with the sweet, under-hopped,...
11/24/2014
Oxygen's Role In Beer Fermentation
written by Tracy Aquilla (Brewing Techniques)
The Biochemistry of Yeast Debunking the Myth of Yeast Respiration and Putting Oxygen in Its Proper Place Originally Publsihed in by Tracy Aquilla - Brewing Techniques (Volume 5, Number 2) Through it flies in the face of popular wisdom, yeast does not go through a respiration phase...
09/24/2014
Focus On Beer Flavor
written by Scott Bickham (Brewing Techniques)
Focus on Beer Flavor Originally Published by Scott Bickham - Brewing Techniques (Volume 6, Number 1)   The Four Basic Tastes The first stop on the Beer Flavor Wheel takes us to the four basic tastes: bitter, salty, sweet, and sour. We will identify their sources, provide...
09/04/2014
Removing & Preventing Beerstone Buildup
written by Steve Parkes (Brewing Techniques)
Beerstone Tackling a Classic Brewers’ Nemesis Originally Published by Steve Parkes - Brewing Techniques (Volume 6, Number 4) Beerstone is an aggravating problem in a brewery became it is a stubborn blend of organic and inorganic compounds. Most brewers agree that the best...
08/20/2014
Discover the Joys of Kegging
written by Kirk R. Fleming (Brewing Techniques)
Discover the Joys of Kegging - Set up a Simple Home Draft System by Kirk R. Fleming The benefits of convenience and control far outweigh the cost of setting up a home draft system. This article shows how easy it can be to keg at home.   Sooner or later you’ll...
06/16/2014
Controlling Beer Oxidation
written by George J. Fix (Brewing Techniques)
Control Beer Oxidation from Kettle to Bottle Originally Published by George J. Fix - Brewing Techniques (Volume 6, Number 6) The effects of the introduction of oxygen to wort or beer on flavor stability have been widely debated over the years, and the subject has been the target of...
05/14/2014
Chilling the Worts of Summertime Brews
written by Robert McIlvaine, Jr. - Brewing Techniques
It’s hot this time of year — too hot for healthy fermentation. But summer’s heat also increases the thirst, inspiring brewers throughout the ages to find easy, sometimes ingenious solutions to the need for summertime cooling of worts. This review spans the range of low to...
05/08/2014
Building And Using Coolers As Mash Tuns
written by John Palmer (Brewing Techniques)
A “Cooler” Way to Ease into All-Grain Brewing Originally published by John Palmer (Brewing Techniques Volume 5, Number 4) The transition from extract to all-grain brewing doesn’t have to be complicated. Here’s how you can convert a common picnic cooler into an...
02/27/2014
Simple Ways To Beating Homebrew Haze
written by Don Put (Brewing Techniques)
By Way of Clarification Simple Low-Tech Methods for Beating Homebrew Haze Originally Published by Don Put, Brewing Techniques (Volume 4, Number 1) In an ideal world, our home-brewed beer should remain clear, develop a nice, stable head, and have a consistent flavor profile. In the...
01/31/2014
How to Master Hop Character
written by Jim Busch (Brewing Techniques)
How to Master Hop Character - Exploring Hop Flavors and Aromas for More Targeted Recipe Formulation Each hop variety has its own trademark flavor and aroma. A simple set of experiments can open the door to personal mastery of each variety’s peculiar character.   This...
01/23/2014
A Guide to Brewing Water Treatment
written by Marc Sedam (Brewing Techniques)
Engineering the Perfect Pint A Guide to Water Treatment Originally Published by Marc Sedam (Brewing Techniques Volume 6, Number 4) Water is a deceptively understated and underrated force in the making of any beer. Hugely variable throughout the world, it is abundant with minerals...
12/05/2013
Sources and Impact of Sulfur Compounds in Beer
written by Scott Bickham (Brewing Techniques)
Sulfur-Struck — Sources and Impact of Sulfur Compounds in Beer Originally Published by Scott Bickham (Brewing Techniques Volume 6, Number 3) Sulfur compounds are at the root of off-flavors as diverse as skunk, rubber, and vegetables, but they can also serve as antioxidants. This...
10/24/2013
The Magic of Munich Malt
written by Jim Busch (Brewing Techniques)
The Magic of Munich Malt Originally Published by Jim Busch in Brewing Techniques (Volume 4, Number 5)   Munich malts hold a special place in the brewer’s repertoire of raw materials. Offering both color and flavor benefits typically associated with specialty malts plus...
10/10/2013
Souping up Your Brewing Setup
written by George De Piro (Brewing Techniques)
Souping up Your Brewing Setup Originally Published by George De Piro, Brewing Techniques (Volume 6, Number 6) In the last issue we showed you how simple it can be to assemble an all-grain brewery. Just in time to add to your Christmas wish list, this article discusses the reasons why...
09/05/2013
Practical Strategies for Brewing Lambic at Home
written by Jim Liddil and Martin Lodahl (Brewing Techniques)
Practical Strategies for Brewing Lambic at Home Originally Published by Jim Liddil and Martin Lodahl in Brewing Techniques (Volume 5, Number 3)   Part I —Wort Preparation Lambic represents an irresistible challenge to many beer aficionados’ most deeply...
08/29/2013
Tips on Tasting Beer
written by Scott Bickham (Brewing Techniques)
Tips on Tasting Originally Published by Scott Bickham in Brewing Techniques (Volume 5, Number 6) Here are some points to keep in mind if you are getting set to do any kind of serious beer tasting. Baby your taste buds. Palate preparation is all too often neglected in beer...
08/22/2013
Constructing a Backyard Half-Barrel Brewery
written by Paul Zocco (Brewing Techniques)
Constructing a Backyard Half-Barrel Brewery Originally Published by Paul Zocco in Brewing Techniques (Volume 6, Number 4) Any brewer who’s outgrown his or her conventional 5-gallon brewery knows how easily the heart inclines toward a mightier, more efficient setup. Enter the...
08/15/2013
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08/07/2013
Owning a brewery is every homebrewer's dream. Turning that dream into a profitable reality takes serious planning. A Brewpub Feasibility Study Is the First Step to Liquid Gold Originally Published by Mark Diebolt in Brewing Techniques (Volume 6, Number 2) So, you're sitting in...
08/07/2013
The Biochemistry of Yeast
written by Tracy Aquilla (Brewing Techniques)
The Biochemistry of Yeast Debunking the Myth of Yeast Respiration and Putting Oxygen in Its Proper Place Originally Published by Tracy Aquilla in Brewing Techniques (Volume 5, Number 2) Through it flies in the face of popular wisdom, yeast does not go through a respiration phase in...
07/25/2013
Understanding pH and Its Application in Small-Scale Brewing— Part I: Fundamentals and Relevance to Brewhouse Procedures by A.J. deLange   The question of pH often arises in brewing circles — what is it, why is it important, and do we as brewers really need to...
07/18/2013
Pliny the Elder is #1!
written by Matt Monroe (MoreBeer!) and Jill Redding (Zymurgy)
Once Again, Pliny the Elder is Voted #1...
07/15/2013
Flavors From Malt
written by Scott Bickham (Brewing Techniques)
Flavors from Malt Originally Published By Scott Bickham Column Editor in Brewing Techniques (Volume 6, Number 5)   Most people can accurately describe a beer as “malty,” but beer analysts often go a step further to identify a beer as worty, husky, or having grassy...
07/03/2013
Unique Ways to Dispense Your Homebrew
written by Brewing Techniques
HOMEBREW DISPENSE ROUND-UP With a little effort, you can dispense your kegged beer in professional style.  Seven handy home brewers share their ingenious systems for dispensing beer at home.   A Dorm Fridge and Cabinet as a Jockey Box by Pat Babcock My old beer...
06/21/2013
Removing Chloramines From Water
written by A.J. deLange (Brewing Techniques)
Removing Chloramines from Brewing Water Originally Published by A.J. deLange in Brewing Techniques, Volume 9, Number 1 As chloramination replaces chlorination of drinking water in a growing member of water districts, brewers who feel it’s a problem can no longer rely on standing...
06/13/2013
Mastering Hop Character
written by Jim Busch (Brewing Techniques)
How to Master Hop Character - Originally Published by Jim Busch in Brewing Techniques Volume 5, Number 1 Exploring Hop Flavors and Aromas for More Targeted Recipe Formulation Each hop variety has its own trademark flavor and aroma. A simple set of experiments can open the door to...
05/30/2013
Kettle Reactions - The Science of The Boil
written by Jim Busch - Brewing Techniques
Stepping up to Advanced Techniques Jim Busch on… The chemical and physical processes — known collectively as kettle reactions — that are at work in boiling wort are important contributors to beer quality. A basic understanding of kettle reactions will take you a long...
05/23/2013
Cream Ale - An American Classic
written by Ben Jankowski (Brewing Techniques)
Cream Ale — An American Classic Originally Published by Ben Jankowski - Brewing Techniques Volume 7, Issue 3 Is it a lager? Is it an ale? Its pedigree may not be pure, but cream ale has satisfied American drinkers for nearly a century. Not many beer connoisseurs would care to...
05/16/2013
Gas Quick Disconnect for Beer Guns   Written and Imagery by Tommy Morris   I recently built a gas quick disconnect (QD) for my new Blichmann Beer Gun. The beer gun accessory kit comes with a QD for the liquid...
05/09/2013
Do the Mash! The Equipment Needed to Move to All-Grain Originally Pubslished by George De Piro in Brewing Techniques Magazine - Volume 6, Issue 5 You don’t necessarily need to start from scratch to brew good beer, but those who do appreciate the satisfaction of guiding their...
04/25/2013
Using Steeping Grains Effectively
written by John Palmer (Brewing Techniques)
A Beginner’s Guide to Using Grain in Extract Recipes Originally Written by John Palmer and published in Brewing Techniques Magazine, Volume 4 Issue 5. The benefits of specialty malts — enhanced flavor, intriguing colors, and overall complexity — are available to...
04/18/2013
Proper Beer Handling: From Fermentor to Glass
written by Mikoli Weaver (Brewing Techniques)
From Fermentor to Glass: Handling, Dispensing, and Serving Beer Originally Published in Brewing Techniques Volume 7, Issue 2 by Mikoli Weaver What happens to your beer between the fermentor and the glass can make or break your reputation as a brewer. Bottling brewers have their own...
04/12/2013
Brewing With Herbs and Spices
written by Jim Busch (Brewing Techniques)
Man Does Not Live by Hops Alone - Spice up Your Brewing with Ancient Ingredients Adherents to the Reinheitsgebot rules about barley, hops, yeast, and water as the only permissible ingredients in beer could take some lessons from more ancient history to liven up their tried-and-true...
04/04/2013
Growing Hops
written by Stephanie Montell (Brewing Techniques)
GROWING HOPS Basic Requirements: Plenty of space. Since healthy hop plants can grow up to 1 ft in a day, space is definitely an element to consider before planting a hop yard. Site selection. The ideal hop yard must have direct sunlight, easy access to water, and plenty of room for...
04/02/2013
Growing Your Own Hops
written by MoreBeer! Team
MoreBeer!'s Primer on Growing Hops that we send out with every rhizome. Also consider reading the Growing Hops article that appeared in a past issue of Brewing Techniques Magazine.    Wondering how to grow your own hops?  Growing your own hops at home is easy, fun,...
04/02/2013
Growing Hops in the Backyard
written by Stephanie Montell (Brewing Techniques)
Growing Hops in the Backyard: From Planting to Harvest and the Hazards in Between By Stephanie Montell   Republished from BrewingTechniques' May/June 1994. Growing hops at home is easy if you know the tricks of the trade. But you better hurry - as spring turns to...
04/02/2013
Brewing Strong Beer
written by Jim Busch (Brewing Techniques)
A Matter of Immense Gravity Some Tricks to Successfully Brewing Strong Beers By Jim Busch (Originally published in Brewing Techniques Magazine - Volume 4, Issue 2) Brewing ales and lagers with a high alcohol content can be difficult for the uninitiated. Dealing with the...
03/14/2013
Determining the Sugar Contribution of Fruit in Beer
written by Gary Spedding (Brewing Techniques)
Your fruit adds more than just flavor to your beer. Written by Gary Spedding (Originally Published in Brewing Techniques Magazine - Volume 7, Issue 2) I recently learned a valuable lesson about brewing with fruit. I found that the original gravity of a cherry wheat beer I had made was...
03/08/2013
Preparing Yeast Starters for Healthy Fermentations
written by George De Piro (Brewing Techniques)
Give Your Yeast a Boost by George De Piro from an article that orginally appeared in Brewing Techniques Magazine Yeast abuse is the most common cause of mediocre homebrew. Many off-flavors and fermentation problems are the result of improper yeast handling. Learning the techniques of...
02/28/2013
Berliner Weisse - From Past to Present
written by Florean Kuplent (Brewing Techniques)
Berliner Weiβbier by Florian Kuplent Once brewed in over 700 Berlin breweries, the beer that Napoleon called “the Champagne of the North” is sadly now on the endangered species list Berliner Weisse, a light, sour wheat beer originally produced only in the vicinity...
02/07/2013
Barleywine - The Revival of the Tradition of Big Beers
written by Fal Allen and Dick Cantwell (Brewing Techniques)
Barleywine — The Revival of the Tradition of Big Beers by Fal Allen and Dick Cantwell (Brewing Techniques) The brewer’s answer to brandy or pinot noir, barleywine is a strong (8–14%), malt-rich ale aged to complexity and oftentimes sipped with the same respect awarded...
12/07/2012
Below is a list of some of the commercial breweries and industry leaders that use a MoreBeer! BrewSculpure for various purposes. Heretic Brewing Company was founded by Jamil Zainasheff, one of the homebrew greats.  Jamil has had his sculpture for a number...
12/03/2012
Conditioning: Fermentation's Grand Finale
written by John Palmer (Brewing Techniques)
Conditioning- Fermentation’s Grand Finale Primary fermentation takes center stage in the drama of transforming wort into fine beer. Unfortunately, when brewers shut down the show before the beer conditions, they miss out on the big finish.   As important as...
07/27/2012
Brewing Lambic at Home
written by Jim Liddil and Martin Lodahl (Brewing Techniques)
Practical Strategies for Brewing Lambic at Home Part I —Wort Preparation Lambic represents an irresistible challenge to many beer aficionados’ most deeply ingrained beliefs about brewing. With the advent of commercially available wild yeast and bacteria cultures, home and...
07/27/2012
Preparing for the BJCP Certification Exam
written by Scott Bickham (Brewing Techniques)
North America’s only recognized judge certification program provides a structure for mastering the essentials of beer judging and an exam that recognizes accomplishment in expert beer evaluation. Master the Essentials of Beer Evaluation- How to Prepare for and Pass the Beer Judge...
07/27/2012
The Frugal Brewer’s Guide to an Advanced Home Brewery
written by Randy Mosher (Brewing Techniques)
The Buckapound Brewery- The Frugal Brewer’s Guide to an Advanced Home Brewery story and pictures by Randy Mosher You too can piece together your own automated 15-gallon brewery from junkyard parts and scrap metal.   For more than five years now, I’ve been...
07/27/2012
American Porters
written by Martin Lodahl (Brewing Techniques)
American Porters- Marching to Revolutionary Drummers Martin Lodahl, column editor From their earliest days in colonial experience, American porters have evolved separately from their British ancestor and today stand in a class — or two or three — of their own....
07/26/2012
Techniques and Technologies for Clarifying Homebrew
written by Jim Busch (Brewing Techniques)
When Beer Must Be Clear— Techniques and Technologies for Clarifying Homebrew Clear beer is primarily achieved by removing yeast and minimizing the production of haze-producing compounds during the brew session. When these preventive measures can’t do the job, filtration...
07/25/2012
Mashing Made Easy
written by Jack Schmidling (Brewing Techniques)
Mashing Made Easy The easy mashing system makes light work of all-grain brewing. by Jack Schmidling   Mashing and sparging in picnic coolers and plastic buckets of one form or another have become so universal that the method discussed in this article might seem like...
07/25/2012
A Primer on Welding Stainless Steel
written by Jeff Donaghue (Brewing Techniques)
A Primer on Welding Stainless Steel by Jeff Donaghue   I am not a welder, nor am I a metallurgist or a machinist. Unlike 65% of the home brewers I know, I am neither an engineer nor a computer geek. I can change the oil and filter on my truck and the spark plug on my mower,...
07/25/2012
Brazing and Welding 304L Stainless Steel
written by John Palmer (Brewing Techniques)
Brazing and Welding 304l Stainless Steel Last issue, one brewer presented a brief overview of options for welding stainless steels. This issue follows up with some nitty-gritty details about welding and brazing options for breweries large and small. By John Palmer Many materials...
07/25/2012
Lautering for Highest Extract Efficiency
written by Jim Busch (Brewing Techniques)
Lautering for Highest Extract Efficiency In this installment of “Stepping Up,” I we investigate the process of lautering and review some of the common situations that can cause lautering problems. Lautering is a fairly simple process, but also a very important one. No matter...
07/25/2012
Kettle Reactions
written by Jim Busch (Brewing Techniques)
Kettle Reactions— An Introduction to Better Beer Wort boiling and knowledgeable handling of hot wort are important to the production of high-quality beer. The physical and chemical processes at work during the boil are collectively referred to as kettle reactions. Many novice...
07/25/2012
Brewing With Lactic Acid Bacteria
written by Dr. Brian Nummer
Brewing with Lactic Acid Bacteria by Dr. Brian A. Nummer Usually considered an unwanted infectious pest in the brewhouse, lactic acid bacteria can be harnessed as an exquisite ingredient for selected beer styles.   Since the days of Pasteur, lactic acid bacteria have been...
07/25/2012
Stepping up to Lager Brewing
written by Jim Busch (Brewing Techniques)
Stepping up to Lager Brewing— Part I: An Overview of the Brewing Process Patience is required to master the complex process of producing high-quality lager, but U.S. home brewers are embracing the technology to brew lagers every bit as clean and delicate as those of Europe....
07/25/2012
Brewing With Smoked Malts
written by Martin Lodahl and Tim Dawson (Brewing Techniques)
Smoky Beer- Brewing with Smoked Malts Smoky flavors in beer, once a by-product of malting technology, live on in specialty products brewed using both traditional and modern methods.   Smoke billows skyward from a gas grill in your backyard. What’s cooking: steak,...
07/25/2012
Hop Utilization
written by Dave Miller (in Brewing Techniques)
Hop Utilization Q: Hops and IBUs: In figuring your IBUs, does batch size make a difference (say 10-gaI versus 10-bbl)? The formula I use is from the Zymurgy hops special issue (1): IBU = (%U x %A x Wgr) / VL x (1 GA) x 1000 where U = utilization, A = α-acid content, Wgr =...
07/20/2012
Keg Carbonation
written by Dave Miller (in Brewing Techniques)
KEG CARBONATION Q: I have a 5-gal Cornelius keg that I use for my homebrew. However, I have never been completely satisfied that I’ve achieved the correct amount of carbonation. Usually the brew is a little flat. What methods would you suggest for carbonating beer in a keg? I’m...
07/18/2012
IPA - The Origin of India Pale Ales
written by Thom Tomlinson (in Brewing Techniques)
India Pale Ale, Part I: IPA and Empire — Necessity and Enterprise Give Birth to a Style ROOTS IN EMPIRE AND ADVENTURE India Pale Ale — the name stirs up images of tall ships and faraway places. A beer with such a name should have a bold and stirring character, and India...
07/16/2012
Stainless Steel 101
written by Micah Millspaw (Brewing Techniques)
The Care and Feeding of Stainless Steel The unique properties of stainless steel make it a material of choice among knowledgeable brewers. This primer on stainless steel reviews its composition and properties, discusses methods of cleaning and sanitization, and provides important tips for...
07/16/2012
Methods of Sanitization and Sterilization
written by Maribeth Raines (in Brewing Techniques)
Methods of Sanitization and Sterilization Boiling in water and soaking in chlorine bleach may be insufficient safeguards against infectious bacteria and fungi. Some simple laboratory methods are easily adapted for use by small-scale brewers. By Maribeth Raines Home brewers, both...
07/15/2012
Brewing With Rye
written by Rosannah Hayden (in Brewing Techniques
Brewing with Rye An ancient grain is making a new name for itself in the small-scale brewing scene. By Rosannah Hayden Necessity is not always the mother of invention. This is especially true in the world of brewing, where the spirit of inquiry and the pursuit of new and different...
07/15/2012
Water Treatment
written by Karl King (in Brewing Techniques)
Water Treatment: Philosophy, Approach, and Calculations The chemical calculations for water treatment can be intimidating to those who are not professional chemists. A spreadsheet and a simple approach demystify the process. By Karl Kin We often take water for granted, but its...
07/15/2012
Modifying Sanke Kegs For Use as Brewing Kettles
written by Martin P. Manning (Brewing Techniques)
Modifying Half-Barrel Kegs for Use as Brewing Vessels A well-modified half-barrel keg should be easy to make, easy to use and care for, and avoid the common pitfalls encountered in many designs. This article presents step-by-step instructions for making a system that has proven successful...
07/15/2012
Mashing With a Protein Rest
written by Dave Miller (Brewing Techniques)
MASHING AND PROTEIN REST Q: I have two questions for which I can’t get good answers from local homebrew supply stores. I am a new full-mash brewer. I have been using highly modified two-row pale malt with 10% adjuncts. When mashing on cooler days, I find it hard to keep a steady...
07/15/2012
Step Mashing Q+A
written by Dave Miller (Brewing Techniques)
STEP MASHING Q: I am confused. I am a beginning all-grain home brewer and have learned a lot from friends at a local homebrew shop. One thing they all agree on is that single-infusion mashing is the way to go. Most of the books I have, particularly yours and Papazian’s, use mostly...
07/15/2012
Beer Color Demystified
written by Ray Daniels (Brewing Techniques)
Beer Color Demystified— Part I: How to Measure Beer Color in the Home and Microbrewery Beer color represents a great void in the beer literature — little has been published on the topic, and few understand its theoretical or practical aspects. This article launches a...
07/15/2012
Sanitizing Counterflow Wort Chillers
written by Dave Miller (Brewing Techniques)
Sanitizing Counterflow Wort Chillers Q: Some time back you discussed the proper care and cleaning of counterflow wort chillers (1). I followed your recommended procedure — which included a hot caustic flush, a water flush, and then filling with iodophor until next use — but in...
07/15/2012
Brewing With Fruit
written by Randy Mosher and Martin Lodahl (Brewing Techniques)
Brewing with Fruit When adding fruit to a beer, the brewer must make sure the beer will work with the character of the fruit. In home brewing competitions, judges like to be able to detect “a beer in there somewhere,” but drinkers of commercial fruit beers make no such demand....
07/15/2012
Checking pH
written by Dave Miller (Brewing Techniques)
Checking pH Q: When should we check pH (mash, boil, fermentation, bottling?), and what values should we aim for? DM: The most critical stage for measuring pH is the mash, especially during starch conversion. The malt enzymes α- and β-amylase require a slightly acid pH to do...
07/13/2012
The Life of a Yeast Cell
written by Dan Put (Brewing Techniques)
The Secret Reproductive Life of Yeast To better understand the importance of wort aeration, let’s look at what happens to yeast in the early stages of fermentation. Aerobic stage: Lag phase. Once the yeast have been pitched into a new environment — your freshly brewed and...
07/13/2012
Lambic: Belgium's Unique Treasure
written by Martin Lodahl (Brewing Techniques)
Lambic: Belgium’s Unique Treasure But is it really beer?” The first taste of a lambic is almost always a surprise — sometimes even shocking — especially to those whose concept of beer is defined by North American industrial lagers. Where’s the malt? And the...
07/13/2012
Water Hardness
written by Dave Miller (Brewing Techniques)
WATER HARDNESS Q: After seeing references in various beer publications and books on water analysis, I decided to contact my local officials and get a copy of the breakdown for our local water supply. The contents of the report indicate that carbonates are <1 ppm and that bicarbonates...
07/10/2012
Dextrin Malt - Carapils and Maltodextrin
written by Dave Miller (Brewing Techniques)
DEXTRIN MALT Q: Is it correct to assume that all extract from dextrin malt is in the form of dextrins and therefore not fermentable? If dextrin malt is mashed with other malt, will the enzymes in the other malt convert the dextrins to fermentable sugars? How much dextrin (when added to a...
07/10/2012
Mashing 101 For The First Time All-Grain Brewer
written by Jim Busch (Brewing Techniques)
Mashing Basics for the First-Time All-Grain Home Brewer   There is no reason for mashing to be a difficult, scary task. First-time all-grain brewers can easily produce outstanding beers, provided they master a few basics and try not to overcomplicate the process. This article...
07/08/2012
In 1998 Regan Dillon and Olin Schultz of Beer, Beer & More Beer along with Mike Rose and Mike Cullen set the world record for brewing beer at the highest elevation when they fired up an all-grain Pale Ale on the top of Mt. Whitney at 14,491 feet of elevation. In late April 2005, in...
06/15/2012
  Some people who are on the 'outside' of the hobby think that home brewers are obsessive. Of course they are right. Take for example the Tribe home brewing club out of Colorado. Last year they set the World record for brewing at the highest altitude when they brewed an...
06/15/2012
Why not dry hop at pitching time?
written by Al Korzonas (in Brewing Techniques)
Three reasons. First, if you use the blowoff method, either the hops will clog the blowoff tube or the kraeusen will pump hops out of the fermentor and into the blowoff vessel, which will give your blowoff a nice hop nose but which won’t do your beer any good. Second, when carbon dioxide...
06/01/2012
One Beer, Two Batches!
written by Dave Miller (Brewing Techniques)
High-Gravity Brewing Q: Is it advisable to brew a strong 5-gallon wort, divide it into two batches and add an equal amount of water to each batch, to get two new 5-gallon batches, each containing half of the original wort? For example, could I brew 5 gallons of 1.080 wort, divide it into...
06/01/2012
We recently heard a story where a commercial brewery was not obtaining the final gravities they were expecting. After fingers were pointed at equipment manufacturers and at yeast suppliers the end result was the gauge thermometer they were using in their Mashtun was 5 degrees off. Whoops. This...
02/15/2012
HomeBrew Off Flavors and How to Avoid
written by MoreBeer! Team
Acetaldehyde Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin Possible Causes: Acetaldehyde is a naturally occurring chemical produced by yeast during fermentation. It is usually converted into Ethanol alcohol, although this process may take longer in beers...
06/15/2011
With a little work you can easily make your own kegerator out of a used refrigerator.     Equipment List Click on the following to order from these pieces from MoreBeer.Com 1) 5lb CO2 Tank (D1050) 2) Dual Gauge Regulator (D1060) 3) 3’ Gas Line (D1704) 4) Sanke...
06/11/2011
An Overview of All Grain Brewing
written by MoreBeer! Team
Why Brew All-Grain?  The Ultimate Control - You can use any malted grain and control factors such as body (viscosity), color and head retention. Freshest Flavor — You can't get fresher flavor than taking malted barley, milling it, and immediately making beer. Save...
06/01/2011
Beermosa
written by Olin Schultz
Sure,  you've had a Mimosa, but have you ever had a Beermosa?? Well neither had the MoreBeer! crew until the 2011 National Homebrewers Conference in San Diego.  It was Saturday morning, the morning after the MoreBeer! sponsored Club Night, and everyone was a little worse for the...
01/31/2011
Choosing the Right Beer Kit
written by MoreBeer! Team
The MoreBeer!™ mission is to provide reliable equipment and quality ingredients to make the brewing experience successfuland satisfying. We’ll get you the tools to start brewing the way we wish we had started. We offer five levels of Personal Brewery Beer Kits™ ranging from...
01/01/2010
Kegging Homebrew
written by Chris Graham
This is a simple guide to properly and effectively cleaning, sanitizing, filling, carbonating and serving homebrew beer using Corny kegs. The advantages to kegging are many, but they can be summarized in a few key points: Kegged beer is ready to drink faster than bottled beer because you will...
06/15/2009
Three Benefits of Kegging Your Beer
written by The Morebeer Team
When you start using kegs in your brewery at home  there are a lot of tricks and conveniences kegs offer: Lagering & Conditioning: Kegging allows you to lager beer for long periods of time which allows your beer to age and naturally clarify....
02/15/2009
The following article is a colleciton of some of our more popular Tips and FAQ's about Hops and Yeast Brewing Hops Homebrew Tips and FAQ's What Are Hops? Hops are the delicate female flower of the Humulus Lupulus plant, or hop vine. Considered the spice of beer, hops...
01/30/2009
Making Lagers - Q&A with Jonathan Plise
written by The MoreBeer! Team
The former California HomeBrewer of the Year and MoreBeer! employee answer a few questions about making Lagers at Home! Jonathan won the prestigous California HomeBrewer of the Year in 2008 after winning the most points in select California homebrewing competitions. Not only is it a...
08/10/2008
Oak's Balancing Act
written by Jason Petros
This Article by Jason Petros Originally appeared in Zymurgy May/June 2008 Oak has been used in brewing for many years, but recently it has seen a resurgence of interest due to its large flavor impact on both wine and beer. In the past, the oak flavors gained from storage in...
06/10/2008
Jonathan Plise managed our Concord, CA showroom for approximately 9 years. During that time one of the most common questions was “What can I do to keep fermentation temperatures cool without having to buy a refrigerator or your temperature controlled conical.”  One method,...
06/01/2008
Brewing Terminology
written by Jonathan Plise
A quick reference guide for the Homebrewer By: Jonathan Plise   Ale: A top-fermenting yeast strain that is fermented at warmer temperatures ranging from 55-85F depending on the strain. Ale fermentations are generally shorter than lager fermentations, ranging from...
04/01/2008
Fresh Malt Extract = Great Beer!
written by The MoreBeer! Team
While there are many important factors that go into successful beer making at home, using fresh malt extract is very close to the top of the list.We go to great lengths to make sure our malt extract is the freshest in the industry.  First, we limit our selection to ensure that what...
03/01/2007
Advanced Mashing Techniques
written by Jim Busch (Brewing Techniques)
MASHING 102 — ADVANCED MATERIAL The above is a simple overview of mashing and might be sufficient to guide the novice masher through a basic mash. I want to cover some concepts here that help to explain further the process of mashing. In a way, mashing is the natural progression...
Brewnomics
written by Olin Schultz
What is Brewnomics? It's Simple:  Brewing Beer is cheaper than buying it.  As the cost of ingredients has risen, the price of the average six pack is nearing $9.00. While that is still a bargain compared to lifes other pleasures, and we encourage you to support your local...
A Visit to the Court of Germany’s Kölschbier
written by Forrest Williams and Martin Lodahl (Brewing Techniques)
The Queen of Köln— A Visit to the Court of Germany’s Kölschbier by Forrest Williams One style alone is served in the Köln region of Germany’s western edge — a gentle reminder that a beer can rule with a light touch. “You can’t...
Float Switch Instructions
written by Cory Grossgart
Introduction Please read these instructions in their entirety before using your new MoreFlavor! Float Switch Congratulations, and thanks for your purchase of your MoreFlavor!  Float Switch. Float Switches are a great tool for customizing and automating your home brewery or...
The Different MoreBeer! BrewSculpture Options   MoreBeer! offers a number of different BrewSculptures, with a number of different options.  This page will help you determine the differences between these brewing systems, and will hopefully help you pickout the...