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.
You frequently hear the terms “estery” and “phenolic” in sensory descriptions, but what exactly do these terms mean?
If your draft system consistently serves supremely sudsy pints, you may need to get to know the muffin fan.
One of my favorite approaches to pairing homebrew with food is to simply work the beer itself into the dish with which I plan to serve it.
Without malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.
Hazy beer is usually more cosmetic than catastrophic. But if you find that your homebrew is consistently cloudy, look into one of these common culprits.