Northern Brewer has a new best-in-class Product Review engine.
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Theses are just a few of the features with many more to come.
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You don’t have to wait for the email request – to post a review, simply visit the page for a product that you have purchased, then click on the red “Write a Review” button on the “Product Reviews & Questions” tab.
See this example from our Deluxe Brewing Starter Kit:
When brewing beer, cider, or wine you are going to need to use a hydrometer. The hydrometer measures the amount of sugar that is dissolved in water. This sugar is what the yeast turns into alcohol during fermentation. By measuring the Original Gravity (OG) of your wort you can estimate the amount of alcohol that your wort can produce. By measuring the Final Gravity (FG) you can use the formula below to get your alcohol content in your now fermented beer.
(OG – FG) X 131 = ABV
Thanks for watching,
Want to comment or discuss the topic? Link over to the new Northern Brewer forum → Hydrometers for Beer, Cider & Wine Making
The all-grain brewing method we’ll show you in this video is called a single-step infusion mash. This means we’re going to hold the mash at one temperature the entire time to convert the starches into sugars. There are more advanced mashing schedules out there where you hold the mash at different temperatures for different amounts of time; we recommend you learn those after mastering the single-step infusion mash.
Step 1: Heat your strike water. This is the water that will bring your mash to the correct temperature.
Step 2: Pour strike water into your mash tun, add the grist and stir well to prevent the grain from clumping together into dough balls, and to ensure an even temperature throughout the mash.
Step 3: Hold your mash temperature for one hour. The standard temperature for mashing is between 148° and 158°F. Do not exceed a mash temperature of 168°F!
Step 4: Inside the cooler, the hot water is activating enzymes in the grain that are converting the stored starches in the grain into fermentable brewing sugars. While this is happening, collect and heat the water for the sparge.
Step 5: Once the sparge water is at 175°F, transfer it to the Hot Liquor Tank
Step 6: After the saccharification rest (60-minute mash), mash out by raising the temperature of the mash to 170°F by adding near-boiling water (not the water from your Hot Liquor Tank) and stirring well.
Step 7: After a mash-out of 10 minutes, recirculate by slowly draining runoff from the mash tun and gently pouring it back into the top of the mash tun until it is clear.
Step 8: Sparge! Gently spray the grain in the mash tun with water from the hot liquor tank. Drain wort from the mash tun into the boil kettle at the same rate you are draining water from the hot liquor tank.
Step 9: Stop sparging once you’ve collected an adequate amount of wort. Now you can boil your wort, much like you do with extract brewing. The only difference is a full-volume boil.
As you become a more experienced all-grain brewer you’ll find techniques and tools that work better for your brew day. Whatever your method, the most important thing to remember is to never stop brewing!
Brewing TV Road Trip!
The Brewing TV crew flew down to So-Cal to have a brew day with beer geek, and all around good guy, Wil Wheaton. We wanted to brew a wicked triple IPA, a true Californian creation. The team shot such a huge amount of video and great conversation that we have broken it down into a few segments for you to enjoy. Watch Part 1 of this home brewing session where we start the brew and talk beer, equipment and southern California craft brewing with Wil. Then stay tuned in for Part 2 and the post brew tasting and beer talk.
Brew, Share, Enjoy!