We asked Adam Glaser, head brewer at Jagged Mountain Craft Brewery in Denver, Colorado, to help demystify fermentation progress and dry hops.
“Don’t sweat the small stuff when you’re brewing,” says Michael Copado. History assures us that most homebrew mistakes are “small stuff.”
A chest freezer and a dual-stage controller can give homebrewers the environmental control needed to brew lagers in August and saisons in February.
Here is a completely subjective list of considerations when you’re trying to decide whether to keg or bottle.
Kölsch is the ideal style to reach for when you need to recharge your taste buds with a lighter, refreshing beer.
Who can argue with the aesthetic pleasure of watching a well-executed nitro pour? What if you could achieve the same results without nitrogen?
Parti-gyle brewing (brewing multiple worts from a single mash) is still vital for brewers such as London’s Fuller’s Brewery. Homebrewer and writer Joe Stange paid them a visit to learn how homebrewers can add it to their arsenal.
Whether you’re tasting or brewing beer, understanding off-flavors can help you appreciate well-made beer or identify flaws in your own. Here’s a handy reference for recognizing 17 of the most common off-flavors found in beer.
Jester Goldman’s first sip of a Rauchbier nearly discouraged him from ever trying the style again, but now it’s become a favorite style for him. Try it for yourself with Jester’s tips.