Recent content by Garrett Allen

Hey All, I'm a professional brewer who also brews at home to learn more about different techniques, ingredients, and styles. I started a podcast at the beginning of the year. I've been finding my voice and having a lot of fun with it. So I thought I'd share it with you! Here's a link to the...

Hard seltzers are super easy to brew. And if you don't like the taste of carbonation, just don't carbonate it. Or is it the minerals in the seltzer you don't like? Whatever it is, just eliminate it. You don't have to put a bunch of salts in your water for minerality. To brew one, just put about...

Some of the best brewers out there making awesome IPA I know are doing exactly what you describe in the first method. They're adding hops just before the final few points are attenuated. I'm not sure there's a "best" temperature for dry hopping. A few commercial brewers (also making fantastic...

You can certainly use fruit juice. I don't know that it's necessarily going to be "better" than sugar, but it can create more depth of flavor and a more interesting beverage all around. For inconsistencies in fruit sugar concentrations and unknowns, you can (if you want, I personally like the...

Cold crashing can get those stubborn floaties to sink a little more, but I wouldn't worry about them too much. It's most likely a mix of yeast and proteins. I'm an advocate of doing as much as possible to avoid oxygen exposure to beer post fermentation, and I'd suggest just bottling after you...

Preboil should be taken after all water has been added in your process. So if you're sparging, you should take preboil right before the boil and after sparging. Getting data for the amount of sugars you got just in the mash is great, but that is not the definition of preboil gravity. Your...