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.
Choosing one over the other is largely a matter of personal preference. Here are 4 characteristics to consider.
American barleywine should be a thick, malty, hoppy, bitter, high-alcohol beer. Age adds even more complexity. Josh Weikert guides you through making this challenging style.
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.
We address one of the most fundamental questions about beer: What is the difference between ale and lager?
Ever wondered why is the color of your beer is different from the predicted color on a color scale or software? Brad Smith has the answer.
Here are the tips and tools you need for the all-important task of rapidly cooling wort from boiling down to room temperature or lower.
Jester Goldman offers tips and techniques for avoiding oxygen exposure when you transfer from one vessel to another.
“2-Row Pale,” the recipe says. Easy enough, but there’s a bin of something called “2-Row” sitting next to a bin called “Pale Malt.” What gives? And which makes the best beer?
Attempting to copy a commercial beer is an excellent way to fine-tune your skills as a brewer.