After the mash is complete, the next step in the brewing process is to separate your sugar-rich wort from the leftover spent (ie used) grains. To do this, the grains must be strained away from the wort, and rinsed.
If us...
Most brewers will tell you that it can't be calculated but will yield that for a known recipe and know fermentation conditions it can be approximated. However, I think with sufficient data the date of completion can be c...
Fermentation is the most critical step in the brewing process when yeast turns the sugar in the wort into alcohol and carbon dioxide. Depending on the type of yeast used, the concentration of sugar in the wort and ambient...
Efficiency is a huge variable and can even change from recipe to recipe.
It has a lot to do with your process and your ingredients but a few things you can do to help with efficiency include;...
Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer....
The process of washing the grains involves careful regulation of temperature and pH. Temperature is important because sugars are more soluble at higher rather than at lower temperatures, which means greater extraction eff...
This is a question we get asked quite often. Water is a big part of the homebrewing process, so you want to make sure you are using the right water to get the best beer.
The types of water I am going to discuss are tap w...
For many brewers, water chemistry is treated as the last frontier of homebrewing. Oftentimes, it is ignored or at least not something homebrewers want to think about. The old adage “if your water tastes good, it’s fin...