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 a time of fear and uncertainty, here are ideas for some much-needed distractions.
Options abound these days for homebrewers with the means to upgrade their equipment. Here, our reviewers take Grainfather's glycol chller and conical out for a spin, as well as the Blichmann RipTide pump.
For homebrewers who rely on malt extract, New England–style IPA is tricky thanks to a typical ingredient: oats. Here are solutions.
Keith Villa, creator of Blue Moon had a vision for bringing his favorite Belgian beer style to America. It worked and here Villa walks us through typical Belgian recipe construction and how he tweaked tradition to amplify “first sip likeability.”
The close relationship between cannabis and hops plants is well-known, but getting effective and repeatable results from a cannabis infusion in finished beer is still an emerging science.
Brewers are experimenting with white koji to speed up the time to acidify their kettle sours.
Time is a transformative ingredient in wood-aged beer. Neil Fisher of WeldWerks Brewing shares what he’s learned about making beers that stand up to extended aging.
Read on about a collaboration that combines a cold-side addition of cannabis flower with a tincture addition that allows you to customize the concentration of THC in each bottle.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, has the answer on milling wet grain.