Have you used a polypin? It’s a flexible, low-cost cask-conditioning solution that will serve you well.
American Pale Ale should be a beer that drinks easily and highlights its American hops flavors and aromas. Its closest analog isn’t IPA; it’s British Golden Ale, Americanized! Here’s how to brew a great one.
Today’s most creative craft brewers know how to select yeast strains that don’t just ferment maltose, but also dance alongside hops that are at once tropical, citrusy, earthy, piney, and floral.
Josh Weikert takes you on a tour through three stout-centric areas—balance, mouthfeel, flavor profile—and explores the finer points of stout recipe design to help you get as much out of your stouts as possible.
Here's a nifty way to cool your wort to 65°F (18°C) in the summer when the tap water is considerably warmer.
Strong Scotch Ale has some kettle caramelization notes, low hopping levels, some restrained esters, and a rich malty background to balance its high ABV. It’s also a sweet beer, but not too sweet. It’s a tough mark to hit, but you can do it. Here’s how.
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.