Learning when and how to rescue a bad batch—and when to sacrifice it to the beer gods—will save beer and frustration, and will also make you a better brewer.
Brewing a great stout with coffee, chocolate, and other adjunct ingredients requires recipe tweaks beyond just the ingredients you add.
Learn how to brew a pleasantly complex Belgian Pale Ale, perhaps the least-Belgian of the Belgian styles.
Counterflow wort chillers cool your boiled wort quickly and with less water than immersion chillers—learn to make your own here!
In the same way a chef can add a touch of cracked peppercorn to open up a dish with added spice and complexity, a brewer can use the same ingredient to achieve the same result.
Here are 5 ways to get the most from specialty grains in your extract-based homebrews.
Let’s take a closer look at the scales marked on almost every hydrometer and then figure out which one we should be using.
We took five systems into our brew lab and put them to the test to help you decide whether an electric turnkey system is for you.
In addition to a salty taste, salt adds texture and other interesting flavors to your beer. We’ll show you the basics and give you some ideas to try!