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Wild Yeast Detection and Remediation
written by Fal Allen (Brewing Techniques)
The basic principles behind the detection of infections by considering unwelcome wild yeasts by Fal Allen (Brewing Techniques) Like bacteria, wild yeast can infect your beer and cause off flavors. Wild yeast can be defined as any yeast not deliberately used in your beer and not...
Brew a bright, barleyless, 100% wheat beer! by Roger Jones (Brewing Techniques) If you are like many home brewers, you don’t like to be told you can’t do something. If you have a taste for wheat beer, you have probably been frustrated that you couldn’t brew an...
Brewing in Styles: Altbier
written by Martin Lodahl
Reddish brown, bitter and malty, Altbier was for many years Düsseldorf’s secret link to brewing’s past. Luckily for us, it’s a secret no more. by Martin Lodahl (Brewing Techniques)   OBERGÄRIGER LAGERBIER Imagine sitting in the crowded,...
What's In A Beer?
written by Hope Griffin
  A beer is more than what is in the cup. It is an experience with friends, a cool down after a long day at work, a moment to relax, and if you make it yourself it is a slow pour of cold success. To understand how to make beer it is important to start with the basics. There are...
Popular Craft Beer Styles
written by David Nilsen
A Guide To Craft Beer Styles Written by David Nilsen   Brewers and drinkers enjoy more variety in their beer options today than at any point in history. The Beer Judge Certification Program recognizes over a hundred distinct styles, many of them mere umbrellas for a wide range...
For Those About To Bock and Doppelbock!
written by Darryl Richman
Big, bold, and malty, yet amazingly subtle, Bocks and Doppelbocks are excellent reasons to look forward to spring. by Darryl Richman and Martin Lodahl column editor (Brewing Techniques) The historical record concerning the ancient and originally distinct styles...
The Microbrewery Laboratory Manual by Fal Allen and Jason Parker (Brewing Techniques) Many microbreweries are moving to a capacity that no longer qualifies them as microbrewers (whatever the current qualification of microbrewery may be). They have become regional breweries. At that...
A simple equipment modification led to reduced boilovers, more consistent wort volume reduction, and increased hop utilization.  by Micah Millspaw (Brewing Techniques) This description of the method — which is equally applicable in home and small-scale commercial...
The Road to an American Brown Ale
written by Pete Slosberg
A learner’s beer? A bottled beer? A British style? An American style? All of those and more. by Pete Slosberg and Martin Lodahl column editor (Brewing Techniques) My first homebrew in 1979 was a brown ale. When I started Pete’s Brewing Company in...
A Simple Key to the Mastery of Efficient Lautering
Fluid Dynamics by JOHN J. PALMER AND PAUL PROZINSKI (Brewing Techniques) Understanding how the fluids in your mash tun move through the grain bed during sparging can help you maximize your extraction efficiency. EXTRACTION EFFICIENCY The goal of the lautering process is to...
A Shamefully Neglected Style by Jeff Renner (Brewing Techniques) Modern American lagers bear little resemblance to their forebears, which were full-flavored beers with deep, rich characters. Experimentation with the classic style described in this article may convert more...
Aeration Basics
written by Don Put
Early-Stage Aeration Is the Key to Robust Fermentations by Don Put (Brewing Techniques) Definition of terms: Beginning brewers sometimes get a bit confused by this subject because they’ve been told not to introduce air into the finished beer, but that they need to...
Processes and techniques for healthy, fast, clean fermentations by Jim Busch (Brewing Techniques) Brewers make wort; yeast make beer. To make a great beer takes a well-composed wort, proper wort handling, and optimal yeast preparation — some of the finer points of the...
The Role of Genealogy in Hop Substitutions
written by Don Van Valkenburg
A Question of Pedigree When your favorite hop is nowhere to be found, check out other members of the family to find a suitable alternative. Ever feel slightly overwhelmed when searching for the right hop for your next brew? To home brewers, reading the labels in the hop section of the...
The Science of Beer Color
written by Ray Daniels
Beer Color Demystified The Nature of Light Light is a type of radiant energy — a class that includes everything from radio waves to X-rays. These energies follow a wave model of behavior; they oscillate uniformly about a central line that indicates the direction of travel for the...
Brewing Comes Full Circle in America
written by Kieran O’Connor
From Craft Brewing and Back Again by Kieran O’Connor (Brewing Techniques - 1996) This is a three-part article about the growth of craft brewing in America. The first part covers the earliest prominence of beer in the colonies, local breweries, pasteurization, taxation,...
Cask Conditioning Ales at Home
written by Jim Busch
You don’t have to be British to produce great real ale. This article covers some of the concepts and techniques involved in brewing, conditioning, and serving cask-conditioned ales, also known as real ales. Although this article is oriented to home brewers’ methods, it touches...
Weizen - An Old Style Finds New Life
written by John W. Ostrom
Crisp, spicy, and refreshing, Bavarian-style wheat beers are once again as valued as they were in days of old. In the early days of German brewing, wheat beers were one of the most popular drinks available. Dr. Jacobus Theodorus Tabernämontanus in 1613 offered some observations on...
Beer competition judges must rise to the challenge of fairness and integrity. To the serious home brewer, spring means more than budding trees and blooming flowers. It also represents the blossoming of scores of regional and national beer competitions, such as the first round of the AHA...
Bavaria’s Dark Secret Revered from London and Paris to St. Petersburg and Scandinavia, the Bavarian dark style defined the essence of beer during the 18th and 19th centuries. A recent tour of traditional Dunkel breweries in Germany reveals the secrets of both the pleasure and toil...
The Beers of Christmas!
written by Ben Jankowski
The brewing of holiday beers is a long-standing tradition. It provides an opportunity for limitless creativity by the addition of a variety of spices, herbs, fruits, and adjuncts. Use your imagination! By Ben Jankowski The last month on the calendar brings the winter solstice, and with...
The Elements of Bottling
written by Don Put
A close-up look at the bottling process shows how to turn that flat beer in the fermentor into a lively, finely conditioned drink. By Don Put I remember well the first batch of homebrew I bottled. There I stood — bottles thoroughly scrubbed, then sanitized, inverted and...
Brewing Water Primer
written by Colin Kaminski
Introduction To The Topic Of Brewing Water By Colin Kaminski   Water makes up most of a beer. While it has long been known that water effects the flavor of beer dramatically many brewers have left this important ingredient out of their studies about beer and recipes. Water...
Brewing Calculators
written by MoreBeer!
Quick & Easy To Use Web Based Brewing Calculation Tools! Wondering how much dried malt extract you will need for that yeast starter? Or maybe how many IBUs that 13% alpha acid hop will contribute when added to your boil? Don't worry we got your covered with our FREE online...
Why Use a Pro Brite Tank?
written by MoreBeer!
Pro Brite Tanks Help Clarify and Free up Unitanks   Some of our customers going pro have asked why they should use a brite tank as opposed to just buying more Uni Tanks (Conical Fermenters). While situations and brewing styles vary we did our best to answer some of those questions...
A Look At Brewing In A Bag (BIAB)
written by Vito Delucchi
“It’s My Brew In A Bag Baby” - A Look At Brewing In A Bag (BIAB) Written by Vito Delucchi  Contribution from Adam Wyss   Brew in a Bag (BIAB) is an all grain brewing method that can be done using a single vessel. BIABs rise in popularity and refining...
Tips on Tasting Beer
written by Scott Bickham (Brewing Techniques)
Tips on Tasting Originally Published by Scott Bickham in Brewing Techniques (Volume 5, Number 6) Here are some points to keep in mind if you are getting set to do any kind of serious beer tasting. Baby your taste buds. Palate preparation is all too often neglected in beer...
Simple Ways To Beating Homebrew Haze
written by Don Put (Brewing Techniques)
By Way of Clarification Simple Low-Tech Methods for Beating Homebrew Haze Originally Published by Don Put, Brewing Techniques (Volume 4, Number 1) In an ideal world, our home-brewed beer should remain clear, develop a nice, stable head, and have a consistent flavor profile. In the...
Unique Ways to Dispense Your Homebrew
written by Brewing Techniques
HOMEBREW DISPENSE ROUND-UP With a little effort, you can dispense your kegged beer in professional style.  Seven handy home brewers share their ingenious systems for dispensing beer at home.   A Dorm Fridge and Cabinet as a Jockey Box by Pat Babcock My old beer...
The Pursuit of Hoppiness— Part II: The Care and Feeding of Hops in the Brewhouse Originially Published By Don Put (Brewing Techniques, Volume 4, Number 3) The practical application of hops in home brewing requires a basic understanding of how they add bitterness, flavor, and...
The Pursuit of Hoppiness— Part I: From Farm to Market to Brewery, Hops Lead a Fascinating, Delicate Life Originially Published By Don Put (Brewing Techniques, Volume 4, Number 2) As an ingredient that plays such a major role in the taste and character of your beer, hops...
High Gravity Brewing
written by Victor Buckwold (Brewing Techniques)
High-Gravity Brewing Guidelines for Doing It Right Originally Published by Victor E. Buckwold (Brewing Techniques Volume 6, Number 3) The principle behind high-gravity brewing is simple. You create a wort that has an original gravity significantly higher than the target and...
Growing Hops in the Backyard
written by Stephanie Montell (Brewing Techniques)
Growing Hops in the Backyard: From Planting to Harvest and the Hazards in Between By Stephanie Montell   Republished from BrewingTechniques' May/June 1994. Growing hops at home is easy if you know the tricks of the trade. But you better hurry - as spring turns to...
Setting Up A Homebrew Laboratory
written by Louis K. Bonham (Brewing Techniques)
How to Set up a Small Brewing Laboratory Originally written by Louis K. Bonham (Brewing Techniques Volume 6, Number 2) This article inaugurates a new column dedicated to the experimental spirit of specialty brewing. Overseen by the self-described mad scientist of brewing himself, Louis...
Dissolved Oxygen: How Much Is in Your Wort? Originally Written by Dennis Davison (Brewing Techniques, Volume 4, Number 5) Most brewers recognize the importance of infusing wort with good quantities of dissolved oxygen, but how much dissolved oxygen does your method actually...
Making Hard Cider At Home
written by Martin Lodahl
Hard Cider Recipes & How To Make Hard Cider At Home Originally Published by Martin Lodahl, Brewing Techniques (Volume 4, Number 4) Renewed Interest in the Forbidden Fruit Brings a Heavenly Drink to Homes and Markets Summertime is not only a time for light, effervescent beers,...
Why A MoreBeer! Conical Fermenter Since we released the first stainless conical fermenters for sale to home brewers, we have seen a few come on the market that try to match the quality and functionality of ours. Below, you’ll find a few reasons why a stainless conical from MoreBeer!...
Building And Using Coolers As Mash Tuns
written by John Palmer (Brewing Techniques)
A “Cooler” Way to Ease into All-Grain Brewing Originally published by John Palmer (Brewing Techniques Volume 5, Number 4) The transition from extract to all-grain brewing doesn’t have to be complicated. Here’s how you can convert a common picnic cooler into an...
The Magic of Munich Malt
written by Jim Busch (Brewing Techniques)
The Magic of Munich Malt Originally Published by Jim Busch in Brewing Techniques (Volume 4, Number 5)   Munich malts hold a special place in the brewer’s repertoire of raw materials. Offering both color and flavor benefits typically associated with specialty malts plus...
Determining the Sugar Contribution of Fruit in Beer
written by Gary Spedding (Brewing Techniques)
Your fruit adds more than just flavor to your beer. Written by Gary Spedding (Originally Published in Brewing Techniques Magazine - Volume 7, Issue 2) I recently learned a valuable lesson about brewing with fruit. I found that the original gravity of a cherry wheat beer I had made was...
Hop Oils - Flavors & Aromas
written by Glenn Tinseth
The Essential Oil of Hops: Aroma and Flavor in Hops and Beer The quest for elusive hop character in beer has led researchers and brewers to break fertile ground in the discovery and control of the components that contribute flavor and aroma. A review of current research and brewing...
Hop Storage
written by Mark Garetz
Hop Storage: How to Get — and Keep — Your Hops’ Optimum Value Most brewers are familiar with the fragile nature of hops — they loose their bittering qualities over time, and their essential oils degrade. Accurate information about how and why hops lose their...
All Grain Brewing Equipment - Do the Mash! The Equipment Needed to Move to All-Grain Originally Pubslished by George De Piro in Brewing Techniques Magazine - Volume 6, Issue 5 You don’t necessarily need to start from scratch to brew good beer, but those who do appreciate the...
Fermenting the Worts of Summertime Brews
written by Robert McIlvaine, Jr. - Brewing Techniques
It’s hot this time of year — too hot for healthy fermentation. But summer’s heat also increases the thirst, inspiring brewers throughout the ages to find easy, sometimes ingenious solutions to the need for summertime cooling of worts. This review spans the range of low to...
Preventing Corrosion In The Brewery
written by John Palmer (Brewing Techniques)
Corrosion in the Brewery: How to Get the Upper Hand Behind the heft of your brewery’s structure and the shine of the equipment lurks a menace that can ruin your beer and your financial investment. Understanding corrosion leads to preventive practices that protect and preserve your...
IPA - The Origin of India Pale Ales
written by Thom Tomlinson (in Brewing Techniques)
India Pale Ale, Part I: IPA and Empire — Necessity and Enterprise Give Birth to a Style ROOTS IN EMPIRE AND ADVENTURE India Pale Ale — the name stirs up images of tall ships and faraway places. A beer with such a name should have a bold and stirring character, and India...
Brewing Hops For Beer MoreBeer! has compiled one of the largest known lists of brewing hops on the web with over 170 varietal hop descriptions.   Admiral Hops: This bitter British hop was bred from the combination of Northdown and Challenger hops, and commercially released...
Brewing With The BeerBug
written by Chris Graham
Written by Chris Graham   Last week Olin and I decided to brew one of our favorite recipes, "Malty Brown" and test it out with WLP200 (Best of Both Worlds).   We also decided to use The BeerBug to monitor the fermentation.   The BeerBug and Setup I...
Using Adjuncts in Beer
written by Delano DuGarm (Brewing Techniques)
Making Room for Adjuncts Originally Published by Delano DuGarm (Brewing Techniques Volume 5, Number 5) Outcast Ingredients Take Their Place in Quality Beers Grain adjuncts* share a bad reputation among specialty brewers, most of whom associate adjuncts with the sweet, under-hopped,...
Oxygen's Role In Beer Fermentation
written by Tracy Aquilla (Brewing Techniques)
The Biochemistry of Yeast Debunking the Myth of Yeast Respiration and Putting Oxygen in Its Proper Place Originally Publsihed in by Tracy Aquilla - Brewing Techniques (Volume 5, Number 2) Through it flies in the face of popular wisdom, yeast does not go through a respiration phase...
Focus On Beer Flavor
written by Scott Bickham (Brewing Techniques)
Focus on Beer Flavor Originally Published by Scott Bickham - Brewing Techniques (Volume 6, Number 1)   The Four Basic Tastes The first stop on the Beer Flavor Wheel takes us to the four basic tastes: bitter, salty, sweet, and sour. We will identify their sources, provide...
Removing & Preventing Beerstone Buildup
written by Steve Parkes (Brewing Techniques)
Beerstone Tackling a Classic Brewers’ Nemesis Originally Published by Steve Parkes - Brewing Techniques (Volume 6, Number 4) Beerstone is an aggravating problem in a brewery became it is a stubborn blend of organic and inorganic compounds. Most brewers agree that the best...
Discover the Joys of Kegging
written by Kirk R. Fleming (Brewing Techniques)
Discover the Joys of Kegging - Set up a Simple Home Draft System by Kirk R. Fleming The benefits of convenience and control far outweigh the cost of setting up a home draft system. This article shows how easy it can be to keg at home.   Sooner or later you’ll...
Controlling Beer Oxidation
written by George J. Fix (Brewing Techniques)
Control Beer Oxidation from Kettle to Bottle Originally Published by George J. Fix - Brewing Techniques (Volume 6, Number 6) The effects of the introduction of oxygen to wort or beer on flavor stability have been widely debated over the years, and the subject has been the target of...
How to Master Hop Character
written by Jim Busch (Brewing Techniques)
How to Master Hop Character - Exploring Hop Flavors and Aromas for More Targeted Recipe Formulation Each hop variety has its own trademark flavor and aroma. A simple set of experiments can open the door to personal mastery of each variety’s peculiar character.   This...
A Guide to Brewing Water Treatment
written by Marc Sedam (Brewing Techniques)
Brewing Water Profiles A Guide to Water Treatment Originally Published by Marc Sedam (Brewing Techniques Volume 6, Number 4), Reviewed and Revised on 9-10-2018 Water is a deceptively understated and underrated force in the making of any beer. Hugely variable throughout the world,...
Sources and Impact of Sulfur Compounds in Beer
written by Scott Bickham (Brewing Techniques)
Sulfur-Struck — Sources and Impact of Sulfur Compounds in Beer Originally Published by Scott Bickham (Brewing Techniques Volume 6, Number 3) Sulfur compounds are at the root of off-flavors as diverse as skunk, rubber, and vegetables, but they can also serve as antioxidants. This...
Souping up Your Brewing Setup
written by George De Piro (Brewing Techniques)
Souping up Your Brewing Setup Originally Published by George De Piro, Brewing Techniques (Volume 6, Number 6) In the last issue we showed you how simple it can be to assemble an all-grain brewery. Just in time to add to your Christmas wish list, this article discusses the reasons why...
Practical Strategies for Brewing Lambic at Home
written by Jim Liddil and Martin Lodahl (Brewing Techniques)
Practical Strategies for Brewing Lambic at Home Originally Published by Jim Liddil and Martin Lodahl in Brewing Techniques (Volume 5, Number 3)   Part I —Wort Preparation Lambic represents an irresistible challenge to many beer aficionados’ most deeply...
Constructing a Backyard Half-Barrel Brewery
written by Paul Zocco (Brewing Techniques)
Constructing a Backyard Half-Barrel Brewery Originally Published by Paul Zocco in Brewing Techniques (Volume 6, Number 4) Any brewer who’s outgrown his or her conventional 5-gallon brewery knows how easily the heart inclines toward a mightier, more efficient setup. Enter the...
Owning a brewery is every homebrewer's dream. Turning that dream into a profitable reality takes serious planning. A Brewpub Feasibility Study Is the First Step to Liquid Gold Originally Published by Mark Diebolt in Brewing Techniques (Volume 6, Number 2) So, you're sitting in...
The Biochemistry of Yeast
written by Tracy Aquilla (Brewing Techniques)
The Biochemistry of Yeast Debunking the Myth of Yeast Respiration and Putting Oxygen in Its Proper Place Originally Published by Tracy Aquilla in Brewing Techniques (Volume 5, Number 2) Through it flies in the face of popular wisdom, yeast does not go through a respiration phase in...
Understanding pH and Its Application in Small-Scale Brewing— Part I: Fundamentals and Relevance to Brewhouse Procedures by A.J. deLange   The question of pH often arises in brewing circles — what is it, why is it important, and do we as brewers really need to...
Pliny the Elder is #1!
written by Matt Monroe (MoreBeer!) and Jill Redding (Zymurgy)
Once Again, Pliny the Elder is Voted #1...
Flavors From Malt
written by Scott Bickham (Brewing Techniques)
Flavors from Malt Originally Published By Scott Bickham Column Editor in Brewing Techniques (Volume 6, Number 5)   Most people can accurately describe a beer as “malty,” but beer analysts often go a step further to identify a beer as worty, husky, or having grassy...
Removing Chloramines From Water
written by A.J. deLange (Brewing Techniques)
Removing Chloramines from Brewing Water Originally Published by A.J. deLange in Brewing Techniques, Volume 9, Number 1 As chloramination replaces chlorination of drinking water in a growing member of water districts, brewers who feel it’s a problem can no longer rely on standing...
Mastering Hop Character
written by Jim Busch (Brewing Techniques)
How to Master Hop Character - Originally Published by Jim Busch in Brewing Techniques Volume 5, Number 1 Exploring Hop Flavors and Aromas for More Targeted Recipe Formulation Each hop variety has its own trademark flavor and aroma. A simple set of experiments can open the door to...
Kettle Reactions - The Science of The Boil
written by Jim Busch - Brewing Techniques
Stepping up to Advanced Techniques Jim Busch on… The chemical and physical processes — known collectively as kettle reactions — that are at work in boiling wort are important contributors to beer quality. A basic understanding of kettle reactions will take you a long...
Cream Ale - An American Classic
written by Ben Jankowski (Brewing Techniques)
Cream Ale — An American Classic Originally Published by Ben Jankowski - Brewing Techniques Volume 7, Issue 3 Is it a lager? Is it an ale? Its pedigree may not be pure, but cream ale has satisfied American drinkers for nearly a century. Not many beer connoisseurs would care to...
Gas Quick Disconnect for Beer Guns   Written and Imagery by Tommy Morris   I recently built a gas quick disconnect (QD) for my new Blichmann Beer Gun. The beer gun accessory kit comes with a QD for the liquid...
Using Steeping Grains Effectively
written by John Palmer (Brewing Techniques)
A Beginner’s Guide to Using Grain in Extract Recipes Originally Written by John Palmer and published in Brewing Techniques Magazine, Volume 4 Issue 5. The benefits of specialty malts — enhanced flavor, intriguing colors, and overall complexity — are available to...
Proper Beer Handling: From Fermentor to Glass
written by Mikoli Weaver (Brewing Techniques)
From Fermentor to Glass: Handling, Dispensing, and Serving Beer Originally Published in Brewing Techniques Volume 7, Issue 2 by Mikoli Weaver What happens to your beer between the fermentor and the glass can make or break your reputation as a brewer. Bottling brewers have their own...
Brewing With Herbs and Spices
written by Jim Busch (Brewing Techniques)
Man Does Not Live by Hops Alone - Spice up Your Brewing with Ancient Ingredients Adherents to the Reinheitsgebot rules about barley, hops, yeast, and water as the only permissible ingredients in beer could take some lessons from more ancient history to liven up their tried-and-true...
Growing Your Own Hops
written by MoreBeer! Team
MoreBeer!'s Primer on Growing Hops that we send out with every rhizome. Also consider reading the Growing Hops article that appeared in a past issue of Brewing Techniques Magazine.    Wondering how to grow your own hops?  Growing your own hops at home is easy, fun,...
Brewing Strong Beer
written by Jim Busch (Brewing Techniques)
A Matter of Immense Gravity Some Tricks to Successfully Brewing Strong Beers By Jim Busch (Originally published in Brewing Techniques Magazine - Volume 4, Issue 2) Brewing ales and lagers with a high alcohol content can be difficult for the uninitiated. Dealing with the...
Preparing Yeast Starters for Healthy Fermentations
written by George De Piro (Brewing Techniques)
Give Your Yeast a Boost by George De Piro from an article that orginally appeared in Brewing Techniques Magazine Yeast abuse is the most common cause of mediocre homebrew. Many off-flavors and fermentation problems are the result of improper yeast handling. Learning the techniques of...
Berliner Weisse - From Past to Present
written by Florean Kuplent (Brewing Techniques)
Berliner Weiβbier by Florian Kuplent Once brewed in over 700 Berlin breweries, the beer that Napoleon called “the Champagne of the North” is sadly now on the endangered species list Berliner Weisse, a light, sour wheat beer originally produced only in the vicinity...
Barleywine - The Revival of the Tradition of Big Beers
written by Fal Allen and Dick Cantwell (Brewing Techniques)
Barleywine — The Revival of the Tradition of Big Beers by Fal Allen and Dick Cantwell (Brewing Techniques) The brewer’s answer to brandy or pinot noir, barleywine is a strong (8–14%), malt-rich ale aged to complexity and oftentimes sipped with the same respect awarded...
Below is a list of some of the commercial breweries and industry leaders that use a MoreBeer! BrewSculpure for various purposes. Heretic Brewing Company was founded by Jamil Zainasheff, one of the homebrew greats.  Jamil has had his sculpture for a number...
Conditioning: Fermentation's Grand Finale
written by John Palmer (Brewing Techniques)
Conditioning- Fermentation’s Grand Finale Primary fermentation takes center stage in the drama of transforming wort into fine beer. Unfortunately, when brewers shut down the show before the beer conditions, they miss out on the big finish.   As important as...
Brewing Lambic at Home
written by Jim Liddil and Martin Lodahl (Brewing Techniques)
Practical Strategies for Brewing Lambic at Home Part I —Wort Preparation Lambic represents an irresistible challenge to many beer aficionados’ most deeply ingrained beliefs about brewing. With the advent of commercially available wild yeast and bacteria cultures, home and...
Preparing for the BJCP Certification Exam
written by Scott Bickham (Brewing Techniques)
North America’s only recognized judge certification program provides a structure for mastering the essentials of beer judging and an exam that recognizes accomplishment in expert beer evaluation. Master the Essentials of Beer Evaluation- How to Prepare for and Pass the Beer Judge...
The Frugal Brewer’s Guide to an Advanced Home Brewery
written by Randy Mosher (Brewing Techniques)
The Buckapound Brewery- The Frugal Brewer’s Guide to an Advanced Home Brewery story and pictures by Randy Mosher You too can piece together your own automated 15-gallon brewery from junkyard parts and scrap metal.   For more than five years now, I’ve been...
American Porters
written by Martin Lodahl (Brewing Techniques)
American Porters- Marching to Revolutionary Drummers Martin Lodahl, column editor From their earliest days in colonial experience, American porters have evolved separately from their British ancestor and today stand in a class — or two or three — of their own....
Techniques and Technologies for Clarifying Homebrew
written by Jim Busch (Brewing Techniques)
When Beer Must Be Clear— Techniques and Technologies for Clarifying Homebrew Clear beer is primarily achieved by removing yeast and minimizing the production of haze-producing compounds during the brew session. When these preventive measures can’t do the job, filtration...
Mashing Made Easy
written by Jack Schmidling (Brewing Techniques)
Mashing Made Easy The easy mashing system makes light work of all-grain brewing. by Jack Schmidling   Mashing and sparging in picnic coolers and plastic buckets of one form or another have become so universal that the method discussed in this article might seem like...
A Primer on Welding Stainless Steel
written by Jeff Donaghue (Brewing Techniques)
A Primer on Welding Stainless Steel by Jeff Donaghue   I am not a welder, nor am I a metallurgist or a machinist. Unlike 65% of the home brewers I know, I am neither an engineer nor a computer geek. I can change the oil and filter on my truck and the spark plug on my mower,...
Brazing and Welding 304L Stainless Steel
written by John Palmer (Brewing Techniques)
Brazing and Welding 304l Stainless Steel Last issue, one brewer presented a brief overview of options for welding stainless steels. This issue follows up with some nitty-gritty details about welding and brazing options for breweries large and small. By John Palmer Many materials...
Lautering for Highest Extract Efficiency
written by Jim Busch (Brewing Techniques)
Lautering for Highest Extract Efficiency In this installment of “Stepping Up,” I we investigate the process of lautering and review some of the common situations that can cause lautering problems. Lautering is a fairly simple process, but also a very important one. No matter...
Kettle Reactions
written by Jim Busch (Brewing Techniques)
Kettle Reactions— An Introduction to Better Beer Wort boiling and knowledgeable handling of hot wort are important to the production of high-quality beer. The physical and chemical processes at work during the boil are collectively referred to as kettle reactions. Many novice...
Brewing Lager Beer
written by Jim Busch (Brewing Techniques)
  Part I: An Overview of the Lager Beer Brewing Process Patience is required to master the complex process of lagering, but U.S. home brewers are embracing the technology to brew lagers every bit as clean and delicate as those of Europe. This installment of Home Brewery...
Brewing With Smoked Malts
written by Martin Lodahl and Tim Dawson (Brewing Techniques)
Smoky Beer- Brewing with Smoked Malts Smoky flavors in beer, once a by-product of malting technology, live on in specialty products brewed using both traditional and modern methods.   Smoke billows skyward from a gas grill in your backyard. What’s cooking: steak,...
Brewing With Lactic Acid Bacteria
written by Dr. Brian Nummer
Brewing with Lactic Acid Bacteria by Dr. Brian A. Nummer Usually considered an unwanted infectious pest in the brewhouse, lactic acid bacteria can be harnessed as an exquisite ingredient for selected beer styles.   Since the days of Pasteur, lactic acid bacteria have been...
Hop Utilization
written by Dave Miller (in Brewing Techniques)
Hop Utilization Q: Hops and IBUs: In figuring your IBUs, does batch size make a difference (say 10-gaI versus 10-bbl)? The formula I use is from the Zymurgy hops special issue (1): IBU = (%U x %A x Wgr) / VL x (1 GA) x 1000 where U = utilization, A = α-acid content, Wgr =...
Keg Carbonation
written by Dave Miller (in Brewing Techniques)
KEG CARBONATION Q: I have a 5-gal Cornelius keg that I use for my homebrew. However, I have never been completely satisfied that I’ve achieved the correct amount of carbonation. Usually the brew is a little flat. What methods would you suggest for carbonating beer in a keg? I’m...
Stainless Steel 101
written by Micah Millspaw (Brewing Techniques)
The Care and Feeding of Stainless Steel The unique properties of stainless steel make it a material of choice among knowledgeable brewers. This primer on stainless steel reviews its composition and properties, discusses methods of cleaning and sanitization, and provides important tips for...
Methods of Sanitization and Sterilization
written by Maribeth Raines (in Brewing Techniques)
Methods of Sanitization and Sterilization Boiling in water and soaking in chlorine bleach may be insufficient safeguards against infectious bacteria and fungi. Some simple laboratory methods are easily adapted for use by small-scale brewers. By Maribeth Raines Home brewers, both...
Brewing With Rye
written by Rosannah Hayden (in Brewing Techniques
Brewing with Rye An ancient grain is making a new name for itself in the small-scale brewing scene. By Rosannah Hayden Necessity is not always the mother of invention. This is especially true in the world of brewing, where the spirit of inquiry and the pursuit of new and different...
Water Treatment
written by Karl King (in Brewing Techniques)
Water Treatment: Philosophy, Approach, and Calculations The chemical calculations for water treatment can be intimidating to those who are not professional chemists. A spreadsheet and a simple approach demystify the process. By Karl Kin We often take water for granted, but its...
Modifying Sanke Kegs For Use as Brewing Kettles
written by Martin P. Manning (Brewing Techniques)
Modifying Half-Barrel Kegs for Use as Brewing Vessels A well-modified half-barrel keg should be easy to make, easy to use and care for, and avoid the common pitfalls encountered in many designs. This article presents step-by-step instructions for making a system that has proven successful...
Mashing With a Protein Rest
written by Dave Miller (Brewing Techniques)
MASHING AND PROTEIN REST Q: I have two questions for which I can’t get good answers from local homebrew supply stores. I am a new full-mash brewer. I have been using highly modified two-row pale malt with 10% adjuncts. When mashing on cooler days, I find it hard to keep a steady...
Step Mashing Q+A
written by Dave Miller (Brewing Techniques)
STEP MASHING Q: I am confused. I am a beginning all-grain home brewer and have learned a lot from friends at a local homebrew shop. One thing they all agree on is that single-infusion mashing is the way to go. Most of the books I have, particularly yours and Papazian’s, use mostly...
Beer Color Demystified
written by Ray Daniels (Brewing Techniques)
Beer Color Demystified— Part I: How to Measure Beer Color in the Home and Microbrewery Beer color, also referred to as beer SRM, represents a great void in the beer literature — little has been published on the topic, and few understand its theoretical or practical aspects....
Sanitizing Counterflow Wort Chillers
written by Dave Miller (Brewing Techniques)
Sanitizing Counterflow Wort Chillers Q: Some time back you discussed the proper care and cleaning of counterflow wort chillers (1). I followed your recommended procedure — which included a hot caustic flush, a water flush, and then filling with iodophor until next use — but in...
Brewing With Fruit
written by Randy Mosher and Martin Lodahl (Brewing Techniques)
Brewing with Fruit When adding fruit to a beer, the brewer must make sure the beer will work with the character of the fruit. In home brewing competitions, judges like to be able to detect “a beer in there somewhere,” but drinkers of commercial fruit beers make no such demand....
Understanding pH of Beer
written by Dave Miller (Brewing Techniques)
Checking pH of Beer Q: When should we check pH of beer (mash, boil, fermentation, bottling?), and what values should we aim for? DM: The most critical stage for measuring pH is the mash, especially during starch conversion. The malt enzymes α- and β-amylase require a...
Lambic: Belgium's Unique Treasure
written by Martin Lodahl (Brewing Techniques)
Lambic: Belgium’s Unique Treasure But is it really beer?” The first taste of a lambic is almost always a surprise — sometimes even shocking — especially to those whose concept of beer is defined by North American industrial lagers. Where’s the malt? And the...
The Life of a Yeast Cell
written by Dan Put (Brewing Techniques)
The Secret Reproductive Life of Yeast To better understand the importance of wort aeration, let’s look at what happens to yeast in the early stages of fermentation. Aerobic stage: Lag phase. Once the yeast have been pitched into a new environment — your freshly brewed and...
Water Hardness
written by Dave Miller (Brewing Techniques)
WATER HARDNESS Q: After seeing references in various beer publications and books on water analysis, I decided to contact my local officials and get a copy of the breakdown for our local water supply. The contents of the report indicate that carbonates are <1 ppm and that bicarbonates...
Dextrin Malt - Carapils and Maltodextrin
written by Dave Miller (Brewing Techniques)
DEXTRIN MALT Q: Is it correct to assume that all extract from dextrin malt is in the form of dextrins and therefore not fermentable? If dextrin malt is mashed with other malt, will the enzymes in the other malt convert the dextrins to fermentable sugars? How much dextrin (when added to a...
Mashing 101 For The First Time All-Grain Brewer
written by Jim Busch (Brewing Techniques)
Mashing Basics for the First-Time All-Grain Home Brewer   There is no reason for mashing to be a difficult, scary task. First-time all-grain brewers can easily produce outstanding beers, provided they master a few basics and try not to overcomplicate the process. This article...
In 1998 Regan Dillon and Olin Schultz of Beer, Beer & More Beer along with Mike Rose and Mike Cullen set the world record for brewing beer at the highest elevation when they fired up an all-grain Pale Ale on the top of Mt. Whitney at 14,491 feet of elevation. In late April 2005, in...
  Some people who are on the 'outside' of the hobby think that home brewers are obsessive. Of course they are right. Take for example the Tribe home brewing club out of Colorado. Last year they set the World record for brewing at the highest altitude when they brewed an...
Why not dry hop at pitching time?
written by Al Korzonas (in Brewing Techniques)
Three reasons. First, if you use the blowoff method, either the hops will clog the blowoff tube or the kraeusen will pump hops out of the fermentor and into the blowoff vessel, which will give your blowoff a nice hop nose but which won’t do your beer any good. Second, when carbon dioxide...
One Beer, Two Batches!
written by Dave Miller (Brewing Techniques)
High-Gravity Brewing Q: Is it advisable to brew a strong 5-gallon wort, divide it into two batches and add an equal amount of water to each batch, to get two new 5-gallon batches, each containing half of the original wort? For example, could I brew 5 gallons of 1.080 wort, divide it into...
We recently heard a story where a commercial brewery was not obtaining the final gravities they were expecting. After fingers were pointed at equipment manufacturers and at yeast suppliers the end result was the gauge thermometer they were using in their Mashtun was 5 degrees off. Whoops. This...
HomeBrew Off Flavors and How to Avoid
written by MoreBeer! Team
Acetaldehyde Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin Possible Causes: Acetaldehyde is a naturally occurring chemical produced by yeast during fermentation. It is usually converted into Ethanol alcohol, although this process may take longer in beers...
With a little work you can easily make your own kegerator out of a used refrigerator.     Equipment List Click on the following to order from these pieces from MoreBeer.Com 1) 5lb CO2 Tank (D1050) 2) Dual Gauge Regulator (D1060) 3) 3’ Gas Line (D1704) 4) Sanke...
An Overview of All Grain Brewing
written by MoreBeer! Team
Why Brew All-Grain?  The Ultimate Control - You can use any malted grain and control factors such as body (viscosity), color and head retention. Freshest Flavor — You can't get fresher flavor than taking malted barley, milling it, and immediately making beer. Save...
written by Olin Schultz
Sure,  you've had a Mimosa, but have you ever had a Beermosa?? Well neither had the MoreBeer! crew until the 2011 National Homebrewers Conference in San Diego.  It was Saturday morning, the morning after the MoreBeer! sponsored Club Night, and everyone was a little worse for the...
Choosing the Right Beer Kit
written by MoreBeer! Team
The MoreBeer!™ mission is to provide reliable equipment and quality ingredients to make the brewing experience successfuland satisfying. We’ll get you the tools to start brewing the way we wish we had started. We offer five levels of Personal Brewery Beer Kits™ ranging from...
Kegging Homebrew
written by Chris Graham
This is a simple guide to properly and effectively cleaning, sanitizing, filling, carbonating and serving homebrew beer using Corny kegs. The advantages to kegging are many, but they can be summarized in a few key points: Kegged beer is ready to drink faster than bottled beer because you will...
Three Benefits of Kegging Your Beer
written by The Morebeer Team
When you start using kegs in your brewery at home  there are a lot of tricks and conveniences kegs offer: Lagering & Conditioning: Kegging allows you to lager beer for long periods of time which allows your beer to age and naturally clarify....
The following article is a colleciton of some of our more popular Tips and FAQ's about Hops and Yeast Brewing Hops Homebrew Tips and FAQ's What Are Hops? Hops are the delicate female flower of the Humulus Lupulus plant, or hop vine. Considered the spice of beer, hops...
Making Lagers - Q&A with Jonathan Plise
written by The MoreBeer! Team
The former California HomeBrewer of the Year and MoreBeer! employee answer a few questions about making Lagers at Home! Jonathan won the prestigous California HomeBrewer of the Year in 2008 after winning the most points in select California homebrewing competitions. Not only is it a...
Oak's Balancing Act
written by Jason Petros
This Article by Jason Petros Originally appeared in Zymurgy May/June 2008 Oak has been used in brewing for many years, but recently it has seen a resurgence of interest due to its large flavor impact on both wine and beer. In the past, the oak flavors gained from storage in...
Jonathan Plise managed our Concord, CA showroom for approximately 9 years. During that time one of the most common questions was “What can I do to keep fermentation temperatures cool without having to buy a refrigerator or your temperature controlled conical.”  One method,...
Brewing Terminology
written by Jonathan Plise
A quick reference guide for the Homebrewer By: Jonathan Plise   Ale: A top-fermenting yeast strain that is fermented at warmer temperatures ranging from 55-85F depending on the strain. Ale fermentations are generally shorter than lager fermentations, ranging from...
Fresh Malt Extract = Great Beer!
written by The MoreBeer! Team
While there are many important factors that go into successful beer making at home, using fresh malt extract is very close to the top of the list.We go to great lengths to make sure our malt extract is the freshest in the industry.  First, we limit our selection to ensure that what...
A Survey of Brewing Software
written by Andrew Perron (Brewing Techniques)
A Survey of Brewing Software by Andrew Perron (Brewing Techniques - Vol. 6, No.4) Brewing software can help automate routine calculations and free up more of your time for creativity. Brewers today have many options, and no two programs are alike. This summary should help get you...
Fatty Flavors and Diacetyl
written by by Scott Bickham (Brewing Techniques)
Fatty Flavors and Diacetyl - Should Your Beer Be Fat-Free? by Scott Bickham (Brewing Techniques - Vol. 6, No.4) The flavors attributed to diacetyl and fatty acids are encouraged in some styles and may be undetectable to trained tasters even when in excess. Yet their...
No-Sparge Brewing
written by Louis K. Bonhamb (Brewing Techniques)
No-Sparge Brewing - An Old Technique Revisited by Louis K. Bonhamb (Brewing Techniques - Vol. 6, No.4) Will skipping the sparge step create beers with superior flavor? A home brewer’s experiment sets out to determine whether objective differences can be discerned...
Sahti - A Remnant of Finland’s Rustic Past
written by Ilkka Sysilä (Brewing Techniques)
Sahti - A Remnant of Finland’s Rustic Past by Ilkka Sysilä (Brewing Techniques - Vol. 6, No.4) Though modern brewers have taken some liberties with modern brewing materials, this anachronistic style is still being brewed by sahti masters as it was 400 years ago: in...
Snob or Connoisseur? It’s a Matter of Taste
written by Alan Moen (Brewing Techniques
Snob or Connoisseur? It’s a Matter of Taste by Alan Moen (Brewing Techniques - Vol. 6, No.4) Learning to appreciate beer is not a “booring” experience. One day as I was tending the towering hop vines in my backyard, a neighbor stopped by to ask me a...
Inside Orval - Sancity Meets Modern Times in an Evolving World Classic
written by Christian Thomas DeBenedetti (Brewing Techniques)
Inside Orval - Sancity Meets Modern Times in an Evolving World Classic by Christian Thomas DeBenedetti  (Brewing Techniques - Vol. 6, No.3) Orval’s renowned ale is the product of an authentic Trappist monastery deeply imbued with grace and antiquity. Yet as...
New Zealand Hops - The Fruits of a Pure Ecology
written by Ben Jankowski (Brewing Techniques)
New Zealand Hops - The Fruits of a Pure Ecology by Ben Jankowski (Brewing Techniques - Vol. 6, No.3) Sheltered from the diseases common to Northern Hemisphere hopyards, the fields of New Zealand support a carefully nurtured family of hops raised on a “clean,...
Simple Lab Tests to Ensure Top-Quality Beer
written by Louis K. Bonham (Brewing Techniques)
Simple Lab Tests to Ensure Top-Quality Beer by Louis K. Bonham (Brewing Techniques - Vol. 6, No.3) Easy quality control tests let you identify the source of off-flavors and screen for bacterial infection at very little cost. They’re so easy, there’s no reason every...
A Toast to the Universality of Beer
written by Alan Moen (Brewing Techniques)
A Toast to the Universality of Beer by Alan Moen (Brewing Techniques - Vol. 6, No.3) In the language of beer, native speakers aren’t the only ones with something to say. St. Patrick’s Day, for those of us living outside Ireland, is always a great time to haul out the...
Tools for Recipe Conversion
written by Brian Dixon (Brewing Techniques)
All-Grain to Extract, Extract to All-Grain by Brian Dixon (Brewing Techniques - Vol. 6, No.2) With a few simple conversion tools, you can brew any recipe you encounter, whether extract or all-grain. At one time or another every brewer faces the challenge of converting a recipe...
An Investigation into the Purity of Noble Hop Lineage
written by Andrew Walsh (Brewing Techniques)
The Mark of Nobility An Investigation into the Purity of Noble Hop Lineage by Andrew Walsh (Brewing Techniques - Vol. 6, No.2) Precise methods of hop analysis have made it possible for experts to take a fresh, hard look at the lineage of today’s noble varieties. Their...
Brooklyn Brewery - Reviving a Rich New York Brewing History
written by Alan Talman (Brewing Techniques)
Brooklyn Brewery - Reviving a Rich New York Brewing History by Alan Talman (Brewing Techniques - Vol. 6, No.2) Brewing in the high-rent environment of the Big Apple was all but dead when Brooklyn Brewery set up shop. Now this 20,500 bbl/year experiment in historical nostalgia...
Staving off the Staling Compounds
written by Scott Bickham ​ (Brewing Techniques)
Staving off the Staling Compounds by Scott Bickham ​ (Brewing Techniques - Vol. 6, No.2) No beer lives forever. Like chemical clockwork, staling compounds begin winding your beers down toward an unsavory end from the moment you call your work done. This installment studies their...
Home Brewers Must Keep Their Hobby Alive
written by Alan Moen (Brewing Techniques)
Home Brewers Must Keep Their Hobby Alive by Alan Moen (Brewing Techniques - Vol. 6, No.2) As the craft beer movement mushrooms, are its home brewing roots in danger of shrinking? Not long ago, I attended a meeting of my old homebrew club. In years past, these gatherings had always...
RIMS versus Decoction
written by Louis Bonham and Andy Thomas (Brewing Techniques)
The Great Texas Mash-Off by Louis Bonham and Andy Thomas (Brewing Techniques - Vol. 6, No.1) Two brewers put their favorite mashing techniques to the test in a friendly showdown between new-fangled technology and Old World tradition. Decoction mashing — the traditional...
A Review of a Traditional Technique and Some Time-Saving Alternatives by Spencer W. Thomas (Brewing Techniques - Vol. 6, No.1) An authentic decoction mash may well have no replacement, hut these experiments show that using a pressure cooker can give excellent results with far less...
Wheat Beer Myths
written by Todd Steele (Brewing Techniques)
Shredding Wheat Beer Myths by Todd Steele (Brewing Techniques - Vol. 5, No.6) With the abundance of specialty wheat malts and the availability of natural lautering aids, brewing with 100% wheat grists is not only possible, it is easy, and it is opening new vistas for both...
Fear of Phenols
written by Steve Alexander (Brewing Techniques)
A Guide to Coping with Brewing’s Most Contrary Chemicals by Steve Alexander (Brewing Techniques - Vol. 5, No.6) The dreaded precursors to chill haze and contributors of off-flavors and astringency, common phenols also play many beneficial roles in keeping beer fresh,...
An Introduction to Sensory Analysis
written by Scott Bickham (Brewing Techniques)
Focus on Flavor by Scott Bickham (Brewing Techniques - Vol. 5, No.6) This first installment of “Focus on Flavor” introduces the complex world of beer flavor and how brewing methods create and influence it — for good or for ill. In each issue, BJCP exam...
Brewing in Styles: Mild Ale
written by David Sutula (Brewing Techniques)
Mild Ale — Back from the Brink of Extinction? by David Sutula (Brewing Techniques - Vol. 5, No.6)  Mild ale endures as one of the most elusive styles of beer in the world. Ubiquitous in the history of British brewing yet rarely present in the portfolios of...
Troubleshooting wisdom from Dave Miller by Dave Miller (Brewing Techniques - Vol. 5, No.6)  Water— the main ingredient Q Is there anything wrong with using RO water? A Using a reverse-osmosis filter to remove all minerals from your brewing water...
Redemption of a Beer Lover by Hubert Smith (Brewing Techniques - Vol. 5, No.5)  The small bar has just opened on a Sunday afternoon and only three of us are in it: the dark-haired woman of about 30 who poured our beer, my wife, and me. We all stare out the front windows at a...
Tips for Taking Accurate Hydrometer and Thermometer Readings
written by Jim Martella and Paul Gatza (Brewing Techniques)
How to Get the Most out of Your Measuring Instruments by Jim Martella and Paul Gatza (Brewing Techniques - Vol. 5, No.4)  Whether you’re a professional brewer with a snazzy brewhouse or a home brewer with a rag-tag system, you depend greatly on temperature and gravity...
Beer from the Wood
written by Jason Dunson-Todd (Brewing Techniques)
From Ancient Past to Present, Oak Remains a Perennial Source of Special Character by Jason Dunson-Todd (Brewing Techniques - Vol. 5, No.4) The use of wood, particularly oak, was commonplace in brewing until the 20th century. Though wood is still widely used for the fermentation or...
Step Mash for Customized Worts Part II
written by Jim Busch (Brewing Techniques)
The Starch-Busting Amylases By Jim Busch (Brewing Techniques - Vol. 5, No.4) This installment of Home Brewery Advancement completes a two-part exploration of step mashing. Part I described the low-temperature enzymes (glucanases and proteolytic enzymes) and their role in...
A Question of Style
written by Alan Moen (Brewing Techniques)
The Search for Ales beyond the Pale By Alan Moen (Brewing Techniques - Vol. 5, No.4) Style guidelines define the playing field of creativity. Brewers, like all artists, must recognize that innovation is meaningless outside of the bounds of tradition. As he passed me the...
The History and Brewing Methods of Pilsner Urquell
written by Peter A. Ensminger (Brewing Techniques
Divining the Source of the World’s Most Imitated Beer By Peter A. Ensminger (Brewing Techniques - Vol. 5, No.3) It sometimes happens that history and fortune intersect at precisely the right time and place. Pilsner Urquell emerged from a small Bohemian village in the 19th...
Step Mash for Customized Worts Part I
written by Jim Busch (Brewing Techniques)
Using Enzymes to Break down Glucans and Proteins By Jim Busch (Brewing Techniques - Vol. 5, No.3) Enzymes are the catalysts that convert malt proteins, starches, and carbohydrates into fermentable wort. Step mashing offers the brewer tremendous flexibility in creating worts...
Questioning Order in the Court of Beer Judging
written by Edward W.Wolfe and Carol Liguori Wolfe (Brewing Techniques)
A Study on the Effect of Presentation Order in Beer Competitions By Edward W.Wolfe and Carol Liguori Wolfe (Brewing Techniques - Vol. 5, No.2) Anyone who’s entered a homebrew or microbrew competition wonders about the many variables that can affect beer scores. Two brewers...
A Simple, Practical Method for Long-Term Storage of Yeast
written by Michael D. Graham (Brewing Techniques)
Long-Term Storage of Yeast by Michael D. Graham (Brewing Techniques - Vol. 5, No.2) The long-term storage of yeast outside of a well-equipped laboratory is usually thought to be too difficult to manage on your own, but with a bit of preparation and a few basic supplies, it can be...
The Dirt on Brewery Cleaning
written by Greg Foss (Brewing Techniques)
A Review of Procedures and Chemicals by Greg Foss (Brewing Techniques - Vol. 5, No.2) Understanding the processes and chemicals involved in the all-important work of cleaning and sanitizing your brewery can help make your routine more efficient and effective. In doing research...
How to Get Two Beers from the Effort of One
written by John Palmer (Brewing Techniques)
Tricks for the Busy Brewer by John Palmer (Brewing Techniques - Vol. 5, No.2) A simple method enables any home brewer to make two beers as distinct as pale ale and Doppelbock in one brewing session. Like many of us with interests and responsibilities outside of our...
Designing Beers Like the Pros
written by Jim Busch (Brewing Techniques)
Key Concepts in Recipe Formulation by Jim Busch (Brewing Techniques - Vol. 5, No.2) Recipe formulation is a creative exercise that puts all of your skills to the test while opening new avenues of freedom. Whether you brew with extract or all-grain, there’s nothing like...
A New Look at Brewing and Ecology
written by Alan Moen (Brewing Techniques)
St. Francis Meets St. Louis by Alan Moen (Brewing Techniques - Vol. 5, No.2) A progressive business venture seeks to make “waste-free” brewing a reality. A painting hanging in the The Frick Collection in New York City stopped me in my tracks the first...
Understanding Beer as Business
written by Alan Moen (Brewing Techniques)
The Clash of Commerce and Culture by Alan Moen (Brewing Techniques - Vol. 5, No.1) The demands of commerce and the traditions of culture raise fundamental questions about our attitudes toward this enigmatic elixir. Most of us who write about beer aren’t involved in...
Bread: A Natural Companion to the Brewer’s Art
written by Dr. Adam Rich (Brewing Techniques)
There can be more than great beer at the end of a day’s play with agriculture’s primal elements. by Dr. Adam Rich (Brewing Techniques - Vol. 4, No.6) Brewers can make bread like only brewers can — unique in their use of grains, liquids, and yeasts. Specialty...
A Comparison of North American Two-Row and Six-Row Malting Barley
written by Paul Schwarz and Richard Horsley (Brewing Techniques)
Ever since its introduction to North America in the 17th century, barley has taken on a life of its own. by Paul Schwarz and Richard Horsley (Brewing Techniques - Vol. 4, No.6) Both two-row and six-row North American malted barley are rather different from their European cousins...
Hops in America
written by Gerard W. Ch. Lemmens (Brewing Techniques
A 20-Year Overview by Ing. Gerard W. Ch. Lemmens (Brewing Techniques - Vol. 4, No.6) A review of hop varieties currently grown in the United States shows a competitive, diverse, and growing U.S. hops industry. Because of extensive favorable growing conditions, the United...
Preparing for Brew Day
written by John Palmer (Brewing Techniques)
Tips for Preparing and Organizing Your Brewing Sessions by John Palmer (Brewing Techniques - Vol. 4, No.6) Pulling together all the details that go into a brew session can seem a daunting task to the novice brewer. Here are some tips on how to make brew day more successful...
A Business Traveler’s Guide to Home Brewing
written by Jeff Stephens (Brewing Techniques)
A busy travel schedule is no reason to leave brewing behind.  by Jeff Stephens (Brewing Techniques - Vol. 4, No.5) With a little planning and careful consideration of your options, you can continue to turn out high-quality batches while on the road. While packing for a...
Brewing In Styles...American IPA
written by David Brockington & Martin Lodahl (Brewing Techniques)
The Evolution and Contemporary Brewing of American IPA by David Brockington & Martin Lodahl (Brewing Techniques - Vol. 4, No.5) Never a shy style, India pale ale has elbowed its way into the consciousness of North American beer enthusiasts while evolving into a unique...
The Visible Brewery
written by Alan Moen (Brewing Techniques)
Overexposed and Overrated? by Alan Moen (Brewing Techniques - Vol. 4, No.5) Despite the popularity of “brewers under glass” among brewpub owners and designers, the trend of putting the inner workings of a brewery in front of the consumers table is due for...
How to Gain Maximum Control over Wort Chilling Operations
written by A.J. deLange (Brewing Techniques)
Approaches to Measuring Counterflow Chiller Performance and Getting Predictable Results by A.J. deLange (Brewing Techniques - Vol. 4, No.4) Simple equations and graphs can help you accurately estimate chill times and water consumption in counterflow chiller operations. The...
Priming Bottled Beer for Consistency and Reproducibility
written by Dave Draper and Mark Hibberd (Brewing Techniques)
The Prime Directive by Dave Draper and Mark Hibberd (Brewing Techniques - Vol. 4, No.4) Carbonation level is one of the most readily identifiable features of any beer. A simple method enables home brewers to bottle with the same control over carbonation as those who keg. Put a...
West Coast Amber - Father Of The Red IPA?
written by Mikoli Weaver (Brewing Techniques)
In Support of West Coast Amber by Mikoli Weaver (Brewing Techniques - Vol. 4, No.3) Both reason and experience support the codification of West Coast Amber as a distinct style. Staff Commentary by Vito Delucchi This article was written in June...
When Fermentation Rears Its Dirty Head
written by Al Korzonas (Brewing Techniques)
Testing the Positions for and against Removing Kräusen during Fermentation by Al Korzonas (Brewing Techniques - Vol. 4, No.3) One inquisitive brewer designed an experiment to determine the effect of removing or not removing the dirty head during the early stages of...
The Warm Lager Method
written by Mickie Willis (Brewing Techniques)
How to Brew Lager Beer at Room Temperature by Dr. Mickie Willis (Brewing Techniques - Vol. 4, No.3) With the help of insights gained from acoustical theory, one brewer discovered a simple method of brewing crisp, clean lagers at room temperature. I suspect most home brewers...
Techniques and Technologies for Minimizing Air in Bottled Beers
written by Phil Markowski (Brewing Techniques)
To Air Is Human by Phil Markowski (Brewing Techniques - Vol. 4, No.2) Oxygen in the headspace of a bottled beer can alter its flavor and compromise its shelf life. Whether you are in a position to buy a new bottling line with all the bells and whistles or must make due with an...
How Common Judging Errors Creep into Organized Beer Evaluations
written by Edward W. Wolfe (Brewing Techniques)
Even experienced beer judges make mistakes. by Edward W. Wolfe (Brewing Techniques - Vol. 4, No.2) I consider myself lucky to have a profession that helps me develop my skills as a beer judge. I’m not a microbiologist, and I don’t work in the food industry. I create...
Homemade Grain Milling Systems
written by Rob Brown (Brewing Techniques)
Roller Mill Roundup by Rob Brown (Brewing Techniques - Vol. 4, No.2) A good crush is a critical first step toward optimum extraction and efficient lautering in all-grain brewing. Do-it-yourselfers can build their own mills for home use, with excellent results. At one time or...
Learn More about … Wine?
written by Alan Moen (Brewing Techniques)
There’s no reason why appreciation of the taste and craftsmanship of a good beer can’t extend to fine wine. By Alan Moen (Brewing Techniques - Vol. 4, No.1) If you’re like me, you toasted the New Year not with beer, but with champagne. For some die-hard home...
Advanced Mashing Techniques
written by Jim Busch (Brewing Techniques)
MASHING 102 — ADVANCED MATERIAL The above is a simple overview of mashing and might be sufficient to guide the novice masher through a basic mash. I want to cover some concepts here that help to explain further the process of mashing. In a way, mashing is the natural progression...
written by Olin Schultz
What is Brewnomics? It's Simple:  Brewing Beer is cheaper than buying it.  As the cost of ingredients has risen, the price of the average six pack is nearing $9.00. While that is still a bargain compared to lifes other pleasures, and we encourage you to support your local...
A Visit to the Court of Germany’s Kölschbier
written by Forrest Williams and Martin Lodahl (Brewing Techniques)
The Queen of Köln— A Visit to the Court of Germany’s Kölschbier by Forrest Williams One style alone is served in the Köln region of Germany’s western edge — a gentle reminder that a beer can rule with a light touch. “You can’t...
Float Switch Instructions
written by Cory Grossgart
Introduction Please read these instructions in their entirety before using your new MoreFlavor! Float Switch Congratulations, and thanks for your purchase of your MoreFlavor!  Float Switch. Float Switches are a great tool for customizing and automating your home brewery or...
The Different MoreBeer! BrewSculpture Options   MoreBeer! offers a number of different BrewSculptures, with a number of different options.  This page will help you determine the differences between these brewing systems, and will hopefully help you pickout the...
Cask Conditioned Brewing
written by Steve Parkes
Modern Approaches to Cask-Conditioned Brewing Lessons from Britain Originally Written by Steve Parkes (Published in Brewing Techniques, Volume 6, Number 5) When the Campaign for Real Ale resuscitated the market for cask-conditioned ales in the United Kingdom, many brewers had to...
The Juice of the Barley A Distiller’s Manifesto Originally published by Alan Moen in Brewing Techniques Volume 4, Number 3 -- Making whiskey from barley malt is merely a modern twist on the centuries-old art of brewing and deserves to gain its rightful place in present...
Tips On Purchasing And Caring For Kegs
written by Jason Parker (Brewing Techniques)
Tips On Purchasing And Caring For Kegs by Jason Parker (Brewing Techniques - Vol. 7, No.3) Don’t take your kegs for granted — here are some tips on purchasing and caring for the all-important vessels being used to transport and serve your precious beer. Perhaps...
Easy Calibration of Floating Glass Hydrometers
written by Brain Dixon (Brewing Techniques)
Easy Calibration of Floating Glass Hydrometers by Brain Dixon (Brewing Techniques - Vol. 7, No.3) Even if you don’t have access to high-end instrumentation, you can use standard solutions to calibrate your hydrometer and make your specific gravity readings more accurate....
Flavors from Esters and Alcohols
written by Scott Bickham (Brewing Techniques)
Flavors from Esters and Alcohols by Scott Bickham (Brewing Techniques - Vol. 7, No.3) The relative levels of esters and alcohols are critical to a beer’s balance. Though sometimes difficult for brewers to control, the formation of these compounds can be affected by close...
An All-Electric Half-Barrel Brewery
written by Terry Trentman (Brewing Techniques)
An All-Electric Half-Barrel Brewery by Terry Trentman (Brewing Techniques - Vol. 7, No.2) Electric water heater elements can provide abundant power for brewing when propane or natural gas isn’t an option. Ten years ago, I was living in Utah and becoming desperate to find a...
Brewing Success in Long Island’s Wine Country
written by Alan Talman (Brewing Techniques)
Brewing Success in Long Island’s Wine Country by Alan Talman (Brewing Techniques - Vol. 7, No.2) Supported by savvy restaurateurs, a brewer creates unusual beers that are making beer lovers out of wine drinkers in Long Island’s tony Hamptons. In New York City,...
The HBD Palexperiment - Lab Analysis (Part II)
written by Louis K. Bonham (Brewing Techniques)
The HBD Palexperiment - Lab Analysis (Part II) by Louis K. Bonham (Brewing Techniques - Vol. 7, No.2) Louis Bonham concludes his two-part series analyzing the HBD Palexperiment beers. This time: final gravity, pH, CO2 and headspace air, and alcohol content. In the previous...
The Reinheitsgebot - One Country’s Interpretation of Quality Beer
written by Stephen R. Holle and Manfred Schaumberger (Brewing Techniques)
The Reinheitsgebot - One Country’s Interpretation of Quality Beer by Stephen R. Holle and Manfred Schaumberger (Brewing Techniques - Vol. 7, No.1) This 500-year-old edict still governs brewing in Germany, and brewers everywhere feel its influence. The authors trace the...
Home Brewing Handicaps: Is Your Beer Disabled?
written by Alan Moen (Brewing Techniques)
Home Brewing Handicaps: Is Your Beer Disabled? by Alan Moen (Brewing Techniques - Vol. 7, No.2) Are you putting limits on your own brewing? Examine your processes and see if you can’t perform a little physical therapy on your beer. This year, “Christmas...
Building a Compact Three-Tier Brewery
written by Jeffrey Pugh (Brewing Techniques)
Building a Compact Three-Tier Brewery by Jeffrey Pugh (Brewing Techniques - Vol. 7, No.1) This home brewery has a small footprint, gives you a great deal of control over mash temperature, and makes brewing convenient. I have been a home brewer since 1992 and enjoy combining my...
Count on Your HEMACYTOMETER For Consistent Pitching Rates
written by David Sohigian (Brewing Techniques)
Count on Your HEMACYTOMETER For Consistent Pitching Rates by David Sohigian (Brewing Techniques - Vol. 7, No.1) Variations in pitching rate can drastically alter your beer’s character. Assessing cell counts and viability on a regular basis takes just a few minutes out of your day...
The HBD Palexperiment Results - Lab Analysis (Part I)
written by Louis K. Bonham (Brewing Techniques)
The HBD Palexperiment Results - Lab Analysis (Part I) by Louis K. Bonham (Brewing Techniques - Vol. 7, No.1) Last year’s unprecedented HBD Palexperiment resulted in a large volume of data that will undoubtedly contribute significantly to the existing body of brewing...
An Encounter with the Spirit World - Some Insights from the Kentucky Bourbon Festival by Alan Moen (Brewing Techniques - Vol. 7, No.1) A museum display about Prohibition invites comparison with today’s anti-alcohol crusade. This fall, I engaged in my own Whiskey...
Shepherd Neame - Three Centuries of Tradition
written by Robert S.Wallace (Brewing Techniques)
Shepherd Neame - Three Centuries of Tradition by Robert S.Wallace (Brewing Techniques - Vol. 6, No.6) This year, Britain’s oldest continuously operating, brewery celebrates its tercentenary, establishing a milestone in British brewing history. When a brewer thinks of Kent in...
Protecting Your Brewery’s Intellectual Property
written by Scott Garrison (Brewing Techniques)
Protecting Your Brewery’s Intellectual Property Patents, Trademarks, Copyrights, and Trade Secrets by Scott Garrison (Brewing Techniques - Vol. 6, No.6) You have insurance on your car and on your brewery equipment — why not on the fruits of your labor? If you create...
Hoppy and Maturation Flavors in a Nutshell
written by Scott Bickhamb (Brewing Technique)
Hoppy and Maturation Flavors in a Nutshell by Scott Bickhamb (Brewing Techniques - Vol. 6, No.6) The resinous, nutty, green, and grassy flavors in Class 2 of the Beer Flavor Wheel typically arise either from hop products or from the precursors of staling compounds. The flavors are...
Is the Beer You Drink in “Tap” Shape?
written by Alan Moen (Brewing Techniques)
Is the Beer You Drink in “Tap” Shape? by Alan Moen (Brewing Techniques - Vol. 6, No.6) Producers, sellers, and consumers alike must work to maintain great beer. One of the great myths of our consumer society is that good packaging in itself guarantees a good...
The Troubled Renaissance of British Craft Brewing
written by Peter Haydon (Brewing Techniques)
The Troubled Renaissance of British Craft Brewing by Peter Haydon (Brewing Techniques - Vol. 6, No.5) An observer of the UK microbrewing scene explains microbrewers’ battle to place their beers before the British public. Whenever I try to explain the British brewing industry,...
Reflections of a U.S. Beer Judge at the GBBF
written by John R. Calen (Brewing Techniques)
A New York Yankee in CAMRA’s Court Reflections of a U.S. Beer Judge at the GBBF by John R. Calen (Brewing Techniques - Vol. 6, No.5) A UK-trained beer judge from the United States recalls last year’s Great British Beer Festival as being both more formal and more...
Some Thoughts on Basic Brewing
written by Alan Moen (Brewing Techniques)
Two Eggs, Over Easy: Some Thoughts on Basic Brewing by Alan Moen (Brewing Techniques - Vol. 6, No.5) The quest for quality and consistency begins with bière ordinaire. A home brewer friend of mine once told me a story about a restaurateur from Louisiana and his...
The Great HBD Palexperiment Home Brewers in Pursuit of Recipe Replication by John Varady (Brewing Techniques - Vol. 6, No.4) More than 45 home brewers from coast to coast, introduced to each other through the internet, devised a homebrew version of the 1997 Oregon Pale Ale...