Jonas Rembert

An early question but major step for any brewer is, how Can I make my own beer recipe? Home brewing beer consists of multi-leveled challenges.  It is easy to learn and difficult to master.  One could easily spend 10 years or more learning all there is to know, and still have things to discover. Making […]

Making beer is the fun part. Now comes the work, you must package it.  The last detail remains, priming the beer; that is adding a bit of sugar at packaging so the yeast can create CO2, your bubbles.  What is the best method, carbonation drops, add sugar directly, or other? Corn sugar (dextrose) and fizz

Sometimes we worry about our beer fermenting well, and healthily.  It can ferment too slowly or finish prematurely.  There is a third issue, one which also perplexes, over-attenuation.  Your beer’s final gravity goes lower than desired. Over-attenuation is when beer ferments too aggressively.  It dries out and its flavor profile is thrown out of balance. 

Cloudiness may not affect the flavor, just the look or aesthetic of the beer. Cloudy beer is caused by several factors.  Luckily most can be avoided with good brewing practices. There are 3-4 main culprits causing cloudy beer.  The two main ones are chill haze and yeast.  A more troubling one is bacterial infection. With

A heavy rolling boil is essential for a clean beer.  90 minutes is the optimal time, however, a shorter boil is acceptable.  You must carefully tailor your brew session to your specific time and spatial constraints. 60-minute boils are suitable for the dense extract worts of beginner to intermediate brewers.  For advanced brewers, high-volume 90-minute

Beer infection and contamination is a frustrating reality.  Good brewing habits help avoid it.  Also, there are must-don’ts during the process wherein the beer is not purely infected but affected where off-flavors take away all pleasure and enjoyment. Our hopes, so promising at first, are dashed! Beer infection happens to homebrewers at every skill level.

After cooking beer, perhaps one of the most mundane chores in beer making, is cooling your wort (pronounced wert– raw unfermented beer). Proper and expedient cooling is a critical step. If we skip it, we may disrupt the 1st most critical stage of beer making, the multiplying and respiration (multiplication) of the yeast.  When wort

Beer, like any food or beverage, does have a shelf life.  If handled properly, your homebrewed creations will last many weeks and even months.  Spoiled beer will not hurt you, it just tastes bad. Homebrew and Craft-Brewed Beer stay drinkable for many weeks and even months if handled and stored properly.  60 – 90 days

Fermentation is arguably the most important part of brewing.  This is the process by which yeast transforms malt sugar into ethyl alcohol.  And I believe the technical term for finished product is, “YAHOO!!!” The result of fermentation is this relaxing beverage with toasty, bready flavors and perhaps the bitterness, spicy and floral characteristics contributed by

How much alcohol does this batch have? This question sticks in the back, or front, of every homebrewer’s mind. We follow the recipe closely, or not, and go through each step of the process meticulously, or not, and in the end, we enjoy the refreshing goodness of the beer we just made, with care and