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As homebrewers, we're usually never satisfied until we know how things work. We constantly ask why and how something is done until we understand the basic concept. When you start brewing all-grain, you hit a certain temperature to…
If desired, add the gypsum and Epsom salt to the strike water. Conduct a single infusion mash at 150° F (65.6° C) for 75 minutes. Sparge at 168° F (75.6° C). Boil for 60 minutes, following the hop additions…
Beer does not make itself properly by itself. It takes an element of mystery and of things that no one can understand. – Fritz Maytag, Anchor Brewing Co. As a homebrewer, I remember first learning just how critical yeast is to homebrewing—sometimes…
Mash at 68° C (154° F) for 60 minutes. Note on Chelsea's process: Chelsea does a single infusion, no-sparge mash with a brew-in-a-bag (BIAB) setup. For this recipe, she started with 32 L of water to end up…
This article was originally featured in the May/June 2018 issue of Zymurgy magazine. Join the American Homebrewers Association and enjoy a subscription to Zymurgy and access the digital archive. On a cloudy morning…
We’ve broken a typical beer faucet into its component pieces to show you how the magic happens
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