Every beer falls into one of two categories, lager or ale, and the fundamental difference is the type of yeast used and its temperature during the fermentation process. Making a lager isn’t easy, but it’s not that hard either, and there are a variety of ways to create amazing homebrewed lagers. Homebrewing is an ancient […]
A typical batch of homebrew is a 5 gallon batch. Anything less than that would be considered “small batch” brewing. Why brew less? It’s not that hard to figure out. Less time. Less space. Less money. As a homebrewer with six taps in my garage, it’s pretty hard for me to get through 30 gallons […]
The first step in home-brewing is to acquire the necessary equipment, and the next is to clean and sanitize it. As any experienced homebrewer will tell you, sanitation is the foundation of a successful home-brewing operation. One of the keys to successful homebrewing is understanding the difference between cleaning and sanitizing. Once we have cleaned […]
For the first year of brewing, I always bought yeast packets every time brewed a new batch. But I recently brewed 4 beers in the same month and realized that they were all using Wyeast 1056 and decided to look into how to reuse yeast in my homebrew. I was a little scared at first […]
Unless you’ve got a good idea that you want to be a brewer for life, your first couple batches of homebrew will be carbonated using priming sugar and “bottle conditioned”. Even if you are an expert with a badass kegging system, there are still styles that lend themselves to bottle conditioning, including high gravity beers that need to be aged, or Belgian beers brewed in the traditional style (some of which prefer having some yeast sediment in the bottle and ask you to swirl before serving).