Learning Corner

Every home brewer can undoubtedly recall memorable fermentations. Batches that got ‘infected’; maybe you were a bright eyed, novice brewer eagerly awaiting to sample your finished beer; only to find that the sips tasted of butter, vomit, and nail polish...

Mashing is the first mysterious biochemical process brewers get to witness with their own eyes.  The sight of solid grist coming into contact with liquid strike water is aesthetically pleasing to look at and is complemented by the warm, doughy...

You’ve been boiling the wort for close to an hour, tossing in hops when the recipe calls, and being cautious of a potential boil over. As the clock continues to move closer to your last hop additions, you should be...

Whether you’ve “doughed-in”, “mashed-in”, “striked-in (or struck-in?)” you’ve mixed malt with hot water. From last week’s post, we know that this mashing process is absolutely essential in the production of wort. This week we’ll throw even more brewing terminology your...

Ask multiple brewers how many steps there are for wort production and you will surely get a variety of wide ranging responses. Is the vorlauf a part of the mash? Is the whirlpool considered the end of the boil? Does...

As the brew day progresses along, eventually the boil kettle will be filled with high quality wort containing few solids (hopefully). If the brewer isn’t distracted and timed it properly, the boil should start shortly after finishing the lauter. While...