HomebrewTalk Hiring: Back-End Developer

Homebrew Talk is seeking a part-time, back-end developer who is passionate about joining a team dedicated to all things homebrewing and winemaking. Responsibilities Develop, manage and execute a WIDE variety of complex PHP/MySQL/JS/CSS development projects focused on brewing. Assist front-end developer in executing/implementing concepts and projects. Assist in the management of our cloud based (AWS)… Read more »

Brewing with Chocolate, Methods and Process

Chocolate and beer are two of the best substances in the world, so they can only be better together, right? There are a number of ways to infuse the goodness of cacao, along with all the antioxidant power packed into those little beans, into your homebrew. Armed with sharp taste buds and a hint of… Read more »

The Top 10 Homebrew Talk Articles of 2016

Some people say 2016 was an awful year, peppered with celebrity deaths, political hi-jinks, exploding cell phones, and seemingly rampant terrorism. But when all the dust settles there’s always Homebrew Talk, and homebrew conquers all. We even got up and running on a new WordPress platform for the article area, and posted 72 articles this… Read more »

RIMS or HERMS: Understanding Mashing Equipment

If you’re looking for ways to maintain better consistency across your recipes every time you brew, you’ll want to look at consistency in your mash rests. Basic rests being Acid (95°F – 113°F), Protein (113°F – 138°F), and Saccharification (beta-amylase 131°F – 150°F, alpha-amylase 150°F – 160°F) . There are multiple other rests, and refined… Read more »

Cheap DIY Option for a Motorized Grain Mill

If there is one thing that can be said about homebrewers, it is that we are a DIY-type crowd. In fact, the very act of homebrewing is DIY, in that you are brewing it yourself, instead of buying in from the store. It is no wonder, therefore, that homebrewers tend to fabricate or re-purpose items… Read more »

Taking Draft Homebrew on the Road: Your Options Compared

Some people bottle, some keg, and some do both. Sometimes there are styles that steer you towards one medium or the other. But sometimes you keg because you just can’t stand the bottling process. That’s all fine and good, and you feel quite content in your decision to avoid bottle cleaning and let’s not forget… Read more »

Food and Beer Pairings – Ploughman’s Lunch

The ploughman’s lunch, historically, is pub fare. A plate consisting of: bread, cheese, pickles, and cold meat, maybe an apple, boiled egg, and some butter and, of course, a fine ale. Marketed in the mid-century by the Cheese Bureau of the U.K. as a way of promoting and selling cheese after WW II rationing had… Read more »

The Science of Suds: Interview with Neva Parker from White Labs

White Labs needs no introduction to homebrewers. As one of the largest providers of brewing yeast in the United States, all of us at one time or another have used their products. Founded way back in 1995 by President and CEO Chris White, their mission has been simple to sum up, though perhaps not so… Read more »

Accelerated BOMM Experiments

Bray’s one month mead (BOMM) thread had me fascinated in accelerating fermentation as soon as I stumbled upon it at homebrew talk. The entire idea is centered around the fact that mead generally takes longer to ferment, clear, and age because the yeast are stressed to a greater degree than what we normally would see… Read more »

Amateur to Professional – Craft Brewer Profile, Wade Curtis

Flying on a wing and a prayer (and a lot of marketing experience), home brewer turned professional, Wade Curtis, has revived the brewing industry in Ipswich Australia after almost a century of dormancy. Wade Curtis has a love of brewing tht started in 2001 when he tried a ‘brew on the premises’ company local to… Read more »