Recent content by Frank Lockwood

Like most beers with an ingredient other than hops, malt, water or yeast, coconut beers stir up a lot of emotion in the beer enthusiast’s talking circles. Coconut may have more of a reason for this than most other flavor enhancers and that’s because the oils in coconut can quickly ruin any head...

No this isn’t an anti-Pilsburry Doughboy post, lord knows we could all use with a couple more of those crescent rolls in our lives. No this is about those balls of crushed grain that form in your mash tun when you’re setting up to have a perfect brew day. The ones that sit there and bob around...

The term “lager”, like many brewing terms, comes from our German Brewing Brethren. It means “storeroom” or “warehouse”. They key reason behind the term is that lager, unlike ale, has a longer fermentation time which leads to a “cleaner” tasting beer than ales. Because the beer is so “clean” they...

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)...