Beer Recipes

see the Beer Recipes page


Beer Styles

see the Beer Styles page


Best of Lists

Top Stories of 2013

300 — our 300th post


Brewed for Thought

Brewing for Special Events

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

Should You Go All-Grain?

Brewing Disaster Lessons

Which Hop Utilization Curve is the Most Accurate?

Plan For Brewing Success – don’t leave it to chance

Brewing Disaster Lessons

Can CO2 Form a Blanket? – long story short, under brewing conditions, yes

Three CO2 Thought Experiments 

Lake Nyos — The Carbonated Lake 

Beer for Inspiration

It’s Not “Infected”  – . . . but it may be contaminated

It’s Duff O’Clock Somewhere

Fully Legal! – you can still rock in America (and now you can brew anywhere, legally)

5 Steps to Becoming a Terrible Brewer – bad advice

Bitter Speculation

On Sour Beers and Sanitation – don’t fear the reaper

Fossil Cove Mash Experiment – James’ homebrew gets brewed commercially

Sour Success at Fossil Cove

Fossil Cove Video

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

Pumpkin Fermenters

Get Fired Up!

How Often Should You Brew in 2014?

What Measurements to Record on Brewday: I

Measurements to Record: II

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

BWJ Q&A (Recipe Formulation)

Tannins in the Mash

Tannins in the Boil

Complexity (Guest Commentary)

US Barley Production at Historic Lows

BWJ Q&A (Extract Upgrade)

Speedy Homebrewing

What to Drink on St. Patrick’s Day

BWJ Q&A (Root Beer Beer)



Fruit Composition Table

Batch Sparge Volumes Table



PET Bottles in Homebrewing



IPA Experiment  – brewing! science!! brewing science!!!

IPA Experiment Results

Barley Legal Aeration Experiment



Turkey BLT

Turkey Stock and Pan Gravy

Pilgrim Oysters (Chicken-fried Stuffing Balls)

Carbonated Cranboozy Relish

Turkey Noodle Soup

Molasses Ale and Candied Bacon Pizza

The Fried Chicken Conundrum

Beer-Brined Fried Chicken – the fried chicken solution

Beer, Birds and BBQ – w/ smoked turkey recipe

Winter Grilling

Chicken in Witbier

Beer Lowers the Levels of Carcinogens in Grilled Pork

Navy Bean, Smoked Sausage, and Beer Soup



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)

Gluten and Brewing

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

Plant a Beer Garden (I: Hops)


Ingredients (Yeast)

High Temperature Yeast Strains (by Forrest Whitesides) — strains to use when the heat is on

Different Yeast Strains Yield Different IBUs



Staggered Nutrient Additions

Potassium and pH in Mead

Dive Into Mead Making – get started making mead, w/ cherry melomel recipe

Old School Mead Recipe – Swedish Viking metal band approved



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

Competitive Brewing Logistics

Smoking Malt At Home

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

Simple Yeast Starter

Measuring Tiny Amounts 

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

Useful Brewing Calculations

Go for the Gueuze — the planning required to make a blended lambic

Blending a Gueuze


Techniques (All-Grain)

Three Tips for Fly Spargers

How Much Wort Should Batch Spargers Collect?

Assess Your Ingredients: I (Malt and Water)

Assess Your Ingredients: II (Hops and Yeast)

Making a Second Beer

Two Beers. One Mash. One Big. One Small. (Parti-gyle-like Brewing)

Parti-gyle Possibilities

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

Extract Efficiency Tradeoffs 

Reiterated Mashing (Theory and Planning) – mash your malt with wort instead of water

Reiterated Mashing (Practical Advice)

Reader Feedback 

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?

Two Mash Out Options

How Long Should You Mash?

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

Easy Lager Chilling


Techniques (Extract)

Add Base Malts to Your Extract Beer – improve your extract beer formulations

5 Tips for Extract Brewers

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

Late Malt Extract Additions


Techniques (Fermentation)

Wet T-shirt Cooling in Depth 

Stuck Fermentations I

Stuck Fermentations II

Five Tips for Fermenting Big Beers

5 More Big Beer Fermentation Tips

Aeration Tips – simple but effective options for more thorough aeration

Kräusening (part 1 of 3)

Kräusening (part 2 of 3)

Kräusening (part 3 of 3)

A “Trick” to Boosting Your Pitching Rate



Making Wine from Juice: Intro

Judging Wine Judges

Why Make Wine Kits? (by Rich Weaver)

Why Grapes? – and how to make other fruits into wine

Cherry Berry Wine 

First Racking of Fruit Wine

Tweaking a Wine Kit – the smart way to make alterations


Places, Events, and Other

A Whirlwind Beer Tour of Philly – James in Philadelphia

Philly Beer Tour, Part Two 

Thoughts About Club Night – James at NHC 2013

Sioux Falls Beer Scene

Core Brewing Expands 

What’s Brewing? 

2013 ZEALOTS Inquisition and Picnic – beer and chicken (and sunburn)

Breweries Survive Colorado Flooding 

Harvesting Arkansas Cascades

Tasting Notes: Rye Wit

October ZEALOTS meeting

Tasting Notes: Rye-based Session Beers

Our First XXX Post (Dixie Cup 30)

Happy Thanksgiving

Chris’s Brew Year’s Resolutions — for 2014

My Brewing Plan for 2014

This Week’s Beer News

Beer News (Jan. 6–11)

Beer News (Jan. 11–18)

Beer News (Jan 19–27)

Tasting Notes: Fruitcake Barleywine

Podcast Roundup — we want the airwaves!

Beer News (Jan 28–Feb 9)

Beer News (Feb 10–17)

Beer News (Feb 18–23)

Beer News (Feb 24–Mar 1)

Beer News (Mar 2–9)

Beer News (Mar 10–16)

Beer News (Mar 17–23)

Beer News (Mar 24–30)