Meet your new friend, Lactobacillus, and learn the ins and outs of kettle souring.
Here’s an overview of the three main options homebrewers have for getting into the fast lane to sour brewing.
Dreaming of turning your homebrewing hobby into a career? Professional brewmasters go through a lot to earn that position, and opening your own place is even harder. Here are some things to consider as you dream of making the leap.
Jester Goldman offers tips on choosing honey and the base beer for a saison braggot, then shares the recipe for “Saison of the Braggot.” It needs a warm fermentation temperature, so what better time than midsummer to brew one up?
“Braggot” stands at the crossroads of beer and mead, as a blend of honey and malt. Jester Goldman offers some tips to help you start your exploration of the land of braggots.
Recipes for the most intensely malty beer styles—think English barleywine or German doppelbock—may call for kettle caramelization to provide a rich celebration of malt character. Here’s how and when to try it.
Beer color is generally assessed as Standard Reference Method (SRM) values. Brewing software might automatically present a color swatch based on your grain bill, but with nothing more than a calculator, you can estimate your recipe’s SRM.
A vigorous boil is a vital step in the brewing process. Jester Goldman explains what goes on during the boil and offers guidelines on how long the boil should be.
Jester Goldman offers tips and techniques for avoiding oxygen exposure when you transfer from one vessel to another.
It can easily take 10 or more pints of water to yield a single pint of beer. Jester Goldman explores where it all goes and what you can do to conserve some of it.