Topic: Brewing Process

No Chill Brewing

This is the method I have adopted due to several factors. Living in a somewhat dry part of a dry continent results in severe water shortages from time to time, and municipal water supply restrictions range from moderate to severe in accordance with dam levels. When the most severe restrictions are in place, I am… 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 »

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 »

Brewing With Cherries

There are a few main considerations to be aware of when you decide you’re going to add cherries to your homebrew. The quantity and type of cherries, their condition, and the brewing stage to add the fruit are all important aspects of preparing a delicious final product. What Type of Cherries Should I Use? When… Read more »

Wort Chiller Review and Comparison

Here is my comparison of a few wort chiller types and brands. Chilling your wort after you’ve finished the boil serves a number of purposes. There’s the scientific aspect of how chilling it quickly causes certain protein strains to form and precipitate out, and there’s corresponding studies of why that’s a good thing. Another key… Read more »

Between Brews: Controlling Gas Fired Burners Pt 2

In the first segment I described the necessary plumbing and valves to make low pressure gas (either LP or natural gas) burners electrically controllable. To achieve control, we need to be able to apply 24VAC when we want flame, and to remove the voltage source when we don’t want flame. In this segment I will… Read more »

Brewing with Capsicum (Sweet Peppers)

Sweet red peppers, or capsicums, have a lovely and unique mild spiciness that lifts any meal, so let’s put it in beer. Firstly, it’s important to know that green peppers are actually immature, so they won’t have developed the full depth of flavor we want. Even though they’re usually a little cheaper, we don’t want… Read more »

Balancing Lactic Acid in Sour Beers

Few things are as satisfying as tasting a newly opened homebrew and having it meet your expectations. Even more satisfying is when that beer is from the somewhat unpredictable realm of sour beers. Not all sour beers have to be left up to chance in order to achieve predictable results however, especially when trying to… Read more »

Fermentation Chiller Systems and Findings

Until recently, if you wanted to homebrew lagers, you either needed a giant cave under your house, or you had an additional fridge/freezer of some sort, with a controller to switch the power on/off based on the beer temperature. For those that were used to “Throw it in a bucket in your basement and let… Read more »

An Introduction to Doing a Cereal Mash

Many all-grain brewers seem to be put off when anything beyond a single infusion comes up in a recipe. Terms like “triple decoction” conjure up images of steampunk laboratories, mad scientists, and hump-backed henchman. Cereal mashing seems to get the same response, which is understandable as just about every article on the subject is filled with diastatic calculations,… Read more »