Making Beer

Dave Carpenter provides an update on his spontaneous fermentation experiment.

Use kettle finings to pull proteins from your wort and help produce clearer beer.

Small-batch brewing offers some distinct advantages over full-scale brewing.

Whether you’re weighing out specialty grains, calculating pre-boil volume, or timing the mash, measurement is at the heart of brewing.

Here are four ideas for keeping your fermentation temperature under control.

You frequently hear the terms “estery” and “phenolic” in sensory descriptions, but what exactly do these terms mean?

What is beer foam and why is it so important?

If your draft system consistently serves supremely sudsy pints, you may need to get to know the muffin fan.

One of my favorite approaches to pairing homebrew with food is to simply work the beer itself into the dish with which I plan to serve it.

Without malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.