So you want to perform a cereal mash? Good for you! The cereal mash is your key to unlocking starches in raw and unmalted grains and making them available for conversion by mash enzymes.
Brewers have a number of excellent oats options from which to choose, but each option has different mash requirements.
It’s often said that brewers make wort, and yeast makes beer: if you want a healthy fermentation, you’ve got to have healthy yeast.
The boil is an essential life stage through which every beer must pass on its way from grain to glass. Here’s why it deserves your attention.
We’ve all heard manufacturers of stoves, furnaces, and air conditioners talk about BTUs, but what exactly does that mean? And what on earth does it have to do with beer? I’m glad you asked.
In this the final part of the series, we discuss a couple of additional ways to clarify your homebrew: cold crashing and fermentation enzymes.
Use these tips when moving your wort or beer from Point A to Point B to ensure that Point B isn’t the emergency room.
What about the suspended yeast cells that remain in your beer after fermentation? That’s where post-fermentation finings, or cask finings, enter the picture.