introduction
brewing
Hello World: My First Blog Post
This is the first post on my new blog! Here I will share my journey in craft brewing, from recipes and techniques to gear reviews and local brewery spotlights.
Category
Home Brewing Tips
14 articles — expert guides, reviews, and deep dives.
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Yeast Viability Over Time
Keeping yeast viable for brewing is crucial, but it's not always clear how long it can be stored. Various factors come into play, such as temperature and packaging date, affecting viability over time. While a 20% decrease per month is a common
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Toasted vs Charred Barrel
In this heartfelt piece, the author reflects on their journey with brewing and wood exploration, particularly focusing on the difference between toasting and charring wood in barrels. Through thorough research and personal testing, they delve into the nuances of how these processes affect flavor
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To Trub or Not to Trub: Replicating the Great Trub ExBEERiment
In the world of brewing, there are many long-held beliefs that we tend to accept without question. However, through the work of individuals like Marshall from Brülosophy, these beliefs are being put to the test. One interesting experiment involved testing
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Formula & Calculations for Surface Area of a Barrel and Alternatives
I understand that navigating through numbers and formulas can be overwhelming, especially when it feels like a roadblock to pursuing your passion. It can be frustrating when your love for theoretical puzzles and problem solving clashes with the practicality of numbers. Just like in the
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The Brew Bag Review
In this heartwarming recount, the author takes us through their typical brew day, which involves a meticulous routine of brewing coffee, heating water, and cleaning equipment in preparation for making beer. Despite some initial doubts, they try out the Brew Bag for
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Oak Toasting Chart - How to Toast Oak Chips to Different Levels
When first delving into the world of using wood in homebrewing, the narrator was unfamiliar with the different types of oak and toasts available. Through research and experimentation, the importance of the toast level of wood became evident in creating unique flavors and
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In Pursuit of Czech Pilsner: Take One
In this heartfelt recount, the author delves into their journey of brewing a Bohemian Pilsner, a style they were not very familiar with but came to appreciate through research and experimentation. Despite some challenges along the way, they are proud of
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Homebrew Wood Additions and Barrel Alternatives.
I can relate to your initial struggles with finding a space-efficient way to age your beer with oak. It can be overwhelming trying to navigate the various options available. It's important to remember that experimentation and finding what works best for you is key when it
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Developing a Palate for Off-Flavors
Brewing may start with developing a palate for off-flavors, which can be challenging to articulate to others. Recognizing off-flavors is crucial for personal growth as a brewer. Despite difficulties in replicating these flavors at home, the process
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Czech Pilsner Planning Post.
I can imagine how challenging it must be to recreate the Czech Pilsner your friend Evan raved about. The delicate balance of soft water, under-modified malt, Saaz hops, and Czech Lager yeasts truly sets this brew apart from others
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Building Behemoth: Reddit RIS Survey
The writer has a deep affection for Russian Imperial Stouts, both as a drinker and a brewer. However, recent batches of stouts have not been meeting expectations, leading to a self-reflection on the brewing process. In an effort to
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Building Behemoth Part 3: Hops
In the latest installment of this series, the writer shares their personal opinion on the use of hops in Imperial Stouts, emphasizing the need for balance to avoid overpowering flavors. They delve into professional and award-winning recipes to explore hop schedules, timings,
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Building Behemoth Part 2: A Look at Imperial Stout Grain Bills
The author expresses a deep love for Russian Imperial Stouts and shares their personal journey in brewing them, including their first successful homebrewed RIS called the Black Loch. However, they discuss recent struggles in achieving the desired flavors in their stouts and