Here is an easy-to-brew, extract-based juicy IPA best consumed fresh.
In this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.
This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.
In further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.
With some thought and planning, big dessert stouts are well within reach of extract brewers. Here's a recipe featuring vanilla, pecan, cacao, and plenty of toasted coconut.
In this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.
In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?
In this Learning Lab, we intentionally make things harder for our yeast cells—to better understand what can go wrong, and how to recognize what happened.
Get back to basics and focus on the starch-conversion mash step, to better understand which mashing regime best fits the beer you want to brew.