In my last post about ‘Keeping it Clean’ I discussed the importance of cleaning your brewing equipment. To all the brewers that are now using alkaline cleaners instead of dish soap, you made my day; your brew will thank you.
Short Pours is our way of publishing articles about brewing today. Our staff of brewmasters are always experimenting, researching, and coming up with great ideas that they want to share with you.
If you would have asked me three years ago about hard cider making I might have scoffed and rolled my eyes. I’m a “beer guy.” Two years ago a friend talked me into making a few 6 gallon batches of hard cider using apples from the family farm. It was excellent!
Seems like the answer should be pretty straight-forward: “So I can drink it!”…right? After all, almost everybody who brews started out by bottling their beer.
Summer is right around the corner and if you’re like me, you’re looking forward to moving your indoor brew house outside. The backyard, patio or driveway is the best place to bask in what little gorgeous brewing weather some of us actually get during the year.
Dirt and microbes are the mortal enemy of every brewer – but proper cleaning and sanitizing can take your beer from good to great!
You’ve spent hours making your latest creation. You’ve sweated over the mash tun, rested at all the notable temperatures, infused, decocted, whirlpooled, first wort hopped, hop rocketed, chilled, and pitched your yeast. You relax and pour yourself a pint, looking forward to seeing that layer of krausen the next day and hearing the happy sound of healthy yeast pushing off C02. Now, you get to choose your own adventure.
In Part 1 of this topic I mentioned how minerals like Calcium and Magnesium contribute to healthy fermentation, clarity and flavor stability. Here, in Part II, we’ll identify the ideal concentrations of each, address brewing salt additions and explore the effects of pH and alkalinity on your mash conversion. Finally, I’ll explain how to use different ratios of chloride to sulfate to accentuate certain ingredients in your recipe.
As summer draws near, it brings with it two unshakable constants of warm weather: beer and grilling. This is not surprising as they are some of the oldest traditions in human history, however, I think our ancestors would be jealous of the diverse options for both categories we enjoy today! So, how do you know which beer to pair with that sweet baby back rib?
It’s the time of year to start thinking about brewing a beer that you can enjoy on a hot summer day. One you can sip on a shady patio after doing yard work, with the smell of fresh cut grass in the air. A beer that is refreshing, crisp and, most importantly, drinkable. So, let’s discuss my favorite summer sipper… Cream Ale!
It’s the time of year where many brewers are planning crisp and refreshing brews to tackle the summer heat. And while everyone has their favorite styles, most folks equate crisp and refreshing with light-colored and crystal clear pints of beer.