Dealing with over-carbonated beer is one potential danger of natural carbonation, and a recently identified cause of over-carbonation is Saccharomyces cerevisiae var. diastaticus. Learn how to deal with this potential contaminate to avoid gushers and bottle bombs.

How would you make beer if you didn’t have a metal kettle? You could use a vessel to hold the hot liquid, but how would you heat the liquid? How about hot rocks? Very hot rocks. Read how the Oregon Brew Crew made steinbier and avoid injury in the process.

Reverse Osmosis (RO) is a modern method that provides high-purity water for brewing. In this first article of a two-part series, we examine what RO is, which system components Homebrewers should look for, and what simply adds unnecessary cost.

Homebrewers have long been taught the benefits of a vigorous boil, but science suggests otherwise. Learn why long, vigorous boils may be neither necessary nor desirable.

By Jan Brücklmeier It’s impossible to discuss modern pale lager without mentioning Pilsner. It’s unthinkable to discuss Pilsner without mentioning the holy of holies, Pilsner Urquell, brewed in the city […]

Residents of the Aspen Ridge Retirement community in Bend, Ore., gather each week to brew, bottle, and keg their award-winning homebrew. Turns out beer keeps you young!

Brewhouse efficiency considers the whole process from mill to fermenter, including wort and beer losses along the way. Learn simple tricks for boosting yours.

To make great beer, there is no way around getting to know your water and what you need to do with it to nail the style. Let’s make this as simple as possible, shall we?

Finnish sati is one of the best surviving examples of what European beer was like before professionally brewed hopped beer became commonplace in the Late Middle Ages.

The best-of-show (BOS) round is one of the most important parts of a competition, but it isn’t always fast. Here’s how one homebrew club has made the process more efficient.