The world’s brewers have had a few years now to play with the unusual, high-performing, previously little-known heirloom yeasts from Norway. So, what have we learned about what they can do?

Here’s the lowdown on lautering and the skinny on sparging.

Try this stepped-mash protocol for those beer styles, such as Pilsner, Märzen, Bock, and other Continental lagers, that can benefit from a more involved mash schedule than a single-temperature infusion mash.

Knowing how and why to vorlauf properly will help you set your grain bed and result in better clarity of your wort, while preventing off-flavors.

From our Illustrated Guide to Homebrewing: The last thing that separates all-grain brewing from extract is separating your wort from the grain—then it’s flame on.

Learning to sparge for maximum efficiency will improve the final quality of your wort and help you knock your homebrew out of the park.

Lautering is easy in theory, but it isn’t always straightforward in practice. Here are three tips for smooth lautering.

Lautering is the process of separating sweet wort from mashed grain.

The late addition of Calypso hops in this wheatwine will offer some citrus and pear while the beer is young.

is a small wort collection vessel, open to the air, placed between the lautering vessel and the wort kettle. The traditional purpose of a gr...

is a vessel for separating the wort from the solids of the mash. See grant, lautering, mashing, and sparging. A lauter tun works much like a...

CB&B co-founder Steve Keonig walks you through a full all-grain brew day, from mashing and lautering to batch sparging to hop additions to pitching yeast and racking to secondary fermentation, as well as bottling your beer!

refers to the temperature of the hot liquor (hot brewing water) used to create the mash. Although the term is sometimes used to refer to the...

is the physical crushing of malt kernels into smaller particles in preparation for mashing and lautering. The various milling processes need...

is an aqueous solution of extract made from grain, intended for fermentation by yeast into beer. For most beer styles, the finished wort tha...

is a method of separating sweet wort from spent grain. Historically, especially in British ale brewing practice, mashing and lautering often...

the heavy wort extracted from the mash at the start of the run-off, before any sparging has commenced. See sparging. Brewers will typically ...

is a technique used by brewers during run-off or lautering as a method of freeing up a mash bed that has collapsed, ‚Äúset,‚Äù or ‚Äústuck.‚...

is the compact waste of malt and/or grains left after mashing and lautering in the brew house. It weighs approximately 100–130 kg wet for ...

is one of several mill types employed in the brewhouse for crushing whole grain kernels—malted and/or unmalted, depending on the beer reci...