Beer Recipes
see the Beer Recipes page
Beer Styles
see the Beer Styles page
Best of Lists
300 — our 300th post
Brewed for Thought
Should You Acidify Your Sparge Water?
What Should Your Pre-Boil Wort Volume Be?
How Important is Water Chemistry?
Five Steps Towards Being a Better Brewer
Which Hop Utilization Curve is the Most Accurate?
Plan For Brewing Success – don’t leave it to chance
Can CO2 Form a Blanket? – long story short, under brewing conditions, yes
Lake Nyos — The Carbonated Lake
It’s Not “Infected” – . . . but it may be contaminated
Fully Legal! – you can still rock in America (and now you can brew anywhere, legally)
5 Steps to Becoming a Terrible Brewer – bad advice
On Sour Beers and Sanitation – don’t fear the reaper
Fossil Cove Mash Experiment – James’ homebrew gets brewed commercially
Worst. Article. Ever. – don’t read it
The Globalization of Beer Styles – this one isn’t so hot, either
Five Years of Legality in Utah
Lessons Learned (by Jason Swalley) — thoughts from a brewer who’s just begun his journey
How Often Should You Brew in 2014?
What Measurements to Record on Brewday: I
Scaling Up or Down — you don’t need to make 5 gallons (19 L) if more or less is a better choice
BWJ Q&A (Dilute the Super Saison?)
Scaling Up to 10 gallons (~40 L)
Small Batch Brewing — scaling down to 3 gallons (11 L) or less
Tannins for Brewers — the basics on tannins
US Barley Production at Historic Lows
What to Drink on St. Patrick’s Day
Charts
Equipment
Experiments
IPA Experiment – brewing! science!! brewing science!!!
Barley Legal Aeration Experiment
Food
Pilgrim Oysters (Chicken-fried Stuffing Balls)
Molasses Ale and Candied Bacon Pizza
Beer-Brined Fried Chicken – the fried chicken solution
Beer, Birds and BBQ – w/ smoked turkey recipe
Beer Lowers the Levels of Carcinogens in Grilled Pork
Navy Bean, Smoked Sausage, and Beer Soup
Ingredients
Brewing with Special Ingredients: I
Brewing with Special Ingredients: II (Sugar)
Brewing with Special Ingredients: III (Fruits I)
Brewing with Special Ingredients: III (Fruits II)
Sunflower Ale – made with malted sunflowers
Starchy Adjuncts and Sweet Potato ESB
Pumpkin Ale (by Mark Pasquinelli) — a seasonal classic
Ingredients (Malt and Malt Extract)
Fermentability of Malt Extract Worts
Fermentability of Malt Extract Worts II
How Much Wort Should Extract Brewers Boil?
Wort Production for Very Big Beers: II (Malt Extract)
Assess Your Ingredients: I (Malt and Water)
Making Malty Beers (I: The Malts)
Making Malty Beers (II: Process)
Plant a Beer Garden (II: Barley)
Ingredients (Hops)
Hops — Alphas and Oils – if you’re holding a hammer, everything looks like a nail
Dry Hops and Dry Ice – avoid oxidation when you dry hop
Use Those Homegrown Hops! – ignore the naysayers
Assess Your Ingredients: II (Hops and Yeast)
Boost Your Hop Aroma (Part 1 of 3)
Boost Your Hop Aroma (Part 2 of 3) — dry hopping
Boost Your Hop Aroma (Part 3 of 3) — making an aroma extract
Ingredients (Yeast)
High Temperature Yeast Strains (by Forrest Whitesides) — strains to use when the heat is on
Different Yeast Strains Yield Different IBUs
Mead
Dive Into Mead Making – get started making mead, w/ cherry melomel recipe
Old School Mead Recipe – Swedish Viking metal band approved
Techniques
Five Tips for Session Beer Brewers
Cold-weather Fermentation Tips
Wort Production for Very Big Beers
Summer Brewing Tips – the summer wind/came blowin’ in
Split Batches: One Brewday, Two Beers – get two beers for the price of one
Quickly Maturing Ale – grain to glass in 7 days, w/ recipe
Ten Tips for Better Yeast Starters – better yeast starters = better beer
Skim the Scum? – maybe?
Residual CO2 and Priming Sugar – with charts of residual CO2 and CO2 generated by priming sugar
Expand Your Output (High-Gravity Brewing): I (Theory)
Expand Your Output (High-Gravity Brewing): II (Practice)
High-gravity Brewing for Variety
Go for the Gueuze — the planning required to make a blended lambic
Techniques (All-Grain)
How Much Wort Should Batch Spargers Collect?
Assess Your Ingredients: I (Malt and Water)
Assess Your Ingredients: II (Hops and Yeast)
Two Beers. One Mash. One Big. One Small. (Parti-gyle-like Brewing)
Malt Conditioning – get bigger husks and smaller grits when you mill
What Temperature Should Your Sparge Water Be? – you’d think this would be a number, wouldn’t you?
A Mash-In Option – hit your target mash temperature easily
Simple 3-Gallon All-Grain Brewing – an easy way to brew all-grain on your stovetop
Reiterated Mashing (Theory and Planning) – mash your malt with wort instead of water
Reiterated Mashing (Practical Advice)
Drain Your Lauter Tun – save water by collecting every last drop of wort
Brew in a Bag (BIAB) Basics – get started with the easiest method of all-grain brewing; all hot-side brewing done in one vessel
Malt Sieves – assess your mill’s output
Should You Acidify Your Sparge Water?
Lautering and the Length of Your Brew Day
All-Grain Brew Day Walkthrough (I: Strike Water)
All-Grain Brew Day Walkthrough (II: Milling)
All-Grain Brew Day Walkthrough (III: Mashing In)
All-Grain Brew Day Walkthrough (IV: The Mash)
All-Grain Brew Day Walkthrough (V: Mash Out and Recirculation)
All-Grain Brew Day Walkthrough (VI: Lautering)
All-Grain Brew Day Walkthrough (VII: The Boil)
All-Grain Brew Day Walkthrough (VIII: Immersion Chillers I)
All-Grain Brew Day Walkthrough (VIII: Counterflow Chillers II)
Techniques (Boiling and Cooling)
Handling Sugar Additions in the Kettle – avoid scorching
The Easy Way to Hit the Proper Boil pH – simple and effective
Wort Chilling and the Danger Zone
Techniques (Extract)
Add Base Malts to Your Extract Beer – improve your extract beer formulations
Water Treatment for Extract Brewers
10 Gallons (38 L) of Beer from a Stovetop Boil? (Part 1 of 2)
10 Gallons (38 L) of Beer from a Stovetop Boil? (Part 2 of 2)
Partial Mash Methods (Countertop Partial Mashing)
Partial Mash Methods (Brewpot Mashing with Colander Lautering)
Why Partial Mash? (Mashing vs. Steeping)
Five More Tips for Extract Brewers
Techniques (Fermentation)
Five Tips for Fermenting Big Beers
5 More Big Beer Fermentation Tips
Aeration Tips – simple but effective options for more thorough aeration
A “Trick” to Boosting Your Pitching Rate
Wine
Why Make Wine Kits? (by Rich Weaver)
Why Grapes? – and how to make other fruits into wine
Tweaking a Wine Kit – the smart way to make alterations
Places, Events, and Other
A Whirlwind Beer Tour of Philly – James in Philadelphia
Thoughts About Club Night – James at NHC 2013
2013 ZEALOTS Inquisition and Picnic – beer and chicken (and sunburn)
Breweries Survive Colorado Flooding
Tasting Notes: Rye-based Session Beers
Our First XXX Post (Dixie Cup 30)
Chris’s Brew Year’s Resolutions — for 2014
Tasting Notes: Fruitcake Barleywine
Podcast Roundup — we want the airwaves!
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