Homebrewing

As the Over/ Under designation implies, it misses a target. There is an optimum pitch rate and non-optimum.  Some yeasts can adapt with few metabolic issues.  Others respond less well and have serious consequences, creating bad or flawed beer. Over or under pitching yeast is extremely problematic. Yeast is a living organism and needs basic […]

Oxygen is indispensable in the metabolism of yeast, an absolute vital component.  Then there is oxidation. Once primary fermentation begins, O2 is a mortal enemy, sure to bring ruin upon the best laid plans.  Oxidation occurs with improper handling and is avoidable.   Oxidation occurs when oxigen enters your beer during or after fermentation.  It results in

The difference between an award-winning brew and a funky mess is how the brewer controlled the temperature during the entire brewing process. Making beer is not easy, but the concept is, you just let yeast convert your sugary wort into beer. A proper wort, though, with the right extraction of fermentable sugars, can only be

The increasing trend of dry-hopping and double dry-hopping our brews has changed the way we see beer, especially the IPA styles. The world of hops is more varied and exciting than ever, with a myriad of alternatives from all corners of the earth offering astounding bitterness and aromatic profiles. Making the most out of the

The next time you have a crystal-clear beer in your hand, you can thank Whirlfloc tablets. As much as we like to think about beer as an all-natural product, several ‘external’ components are involved. Don’t get me wrong, Whirlfloc tablets are actually a natural product made from Irish moss and purified carrageenan, but let’s start

Without considering your expertise, your beer will only be as good as the quality of your ingredients. That means you need to buy the good stuff, but also store it properly. We’ve seen craft brewers repeatedly tossing out their grains because they were swarming with small flies or worse. Grains are super nutritious, and that

Hops are one of the most crucial ingredient in beer. Yes, they add lovely aromatics and an addictive bitterness to our favorite beers, but they also protect them from spoilage. Today, you’ll find hop flowers in either pellets or whole cones. Either way, you must take care of them to make the most of their

Cooling wort for beginning homebrewers is a modest challenge.  It takes time, ice, and patience.  Cool your wort quickly and efficiently or face unwanted consequences. Many things could go wrong in waiting overnight.  There are cooling contraptions for advanced brewers or for the beginner, the handy 8 lb. bag of ice bought from the Quick-Pick.

Fermentation is a tricky business.  Sometimes the yeast prematurely rests on the bottom.  Activity all but stops.  What to do!!??  One is tempted to stir it. Once in the fermentor, the wort shouldn’t be stirred. The beer is vulnerable, so moving or touching it could introduce oxygen or bacteria that could spoil the beer.  If

Yeast is often an overlooked and underappreciated component to our passionately created homebrews. Dry yeast is a smart and simple place to begin when first making beer.  It has its merits and limitations. Dry yeast offers a reliable fermentation media and while already resilient, rehydration helps to kickstart it. It adds more volume to the