Want to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.
Do you need to immediately chill your wort and pitch right after the boil? Not really. Josh Weikert explains the ease and simplicity of no-chill brewing.
Still buying only what you need for that next batch? Josh Weikert makes the case for building a library of ingredients, where it’s not just about quality, it’s about quantity.
With this fresh recipe from his Make Your Best series, Josh Weikert goes for relatively restrained roast in this dark lager—and you can tinker with it from there.
Dark malts and ample hops intersect at a risky but rewarding flavor zone where few brewers dare to tread with regularity. Here we dig into recipe choices for distinctive, hop-forward black beers that avoid the pitfalls.
In a world where nearly everything seems to be a pale and/or juicy IPA, here is a welcome change of pace: a depth of fun malt and hop flavors, patently American without being one-note citrus-driven.
You don’t have to be Irish to make a great Irish red. Here's Josh Weikert's recipe for an easy-drinking red ale.
Here’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.
Hard seltzer isn’t hard to make—unless you want to do it well. Like all the pro brewers across the country who went from turning up their noses at the stuff to embracing its popularity, you too can do the same crowd-pleasing 180° in your home brewery.
With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.