Cooling wort for beginning homebrewers is a modest challenge. It takes time, ice, and patience. Cool your wort quickly and efficiently or face unwanted consequences. Many things could go wrong in waiting overnight. There are cooling contraptions for advanced brewers or for the beginner, the handy 8 lb. bag of ice bought from the Quick-Pick. …
3 Consequences of Leaving Wort to Cool Overnight Read More »
Fermentation is a tricky business. Sometimes the yeast prematurely rests on the bottom. Activity all but stops. What to do!!?? One is tempted to stir it. Once in the fermentor, the wort shouldn’t be stirred. The beer is vulnerable, so moving or touching it could introduce oxygen or bacteria that could spoil the beer. If …
The boys self-own on some of their funniest homebrew miscues. American Hop producers have evolved with the industry. Is it difficult to brew Belgian styles at home? The nation’s capital soured by lies learned of Morgoth the Oppressor. Follow Sam and Jonas as they discuss trending and traditional beer culture.
Yeast is often an overlooked and underappreciated component to our passionately created homebrews. Dry yeast is a smart and simple place to begin when first making beer. It has its merits and limitations. Dry yeast offers a reliable fermentation media and while already resilient, rehydration helps to kickstart it. It adds more volume to the …
Do You Really Need to Rehydrate Your Dry Yeast Before Pitching? Read More »
Follow Sam and Jonas as they discuss trending and traditional beer culture. Open to beer lovers of all walks, drinkers, homebrewers, and aspiring crafters. Jonas Rembert and Sam Walker-Matthews met in June,1992, in a parking lot of the old RFK stadium in DC, for a psychedelic rock concert. Jonas had a suitcase of Beast Light …
Episode 3 – All That Glitters Is Not Gold, Including Shorter Mash Times Read More »
Follow Sam and Jonas as they discuss trending and traditional beer culture. Open to beer lovers of all walks, drinkers, homebrewers, and aspiring crafters. Jonas Rembert and Sam Walker-Matthews met in June,1992, in a parking lot of the old RFK stadium in DC, for a psychedelic rock concert. Jonas had a suitcase of Beast Light …
Episode 2 – Shadows of the Current Times, Fond Memories of Cream Ale, Old and New Read More »
Follow Sam and Jonas as they discuss trending and traditional beer culture. Open to beer lovers of all walks, drinkers, homebrewers, and aspiring crafters. Jonas Rembert and Sam Walker-Matthews met in June,1992, in a parking lot of the old RFK stadium in DC, for a psychedelic rock concert. Jonas had a suitcase of Beast Light …
Fermentation is the essential facet within the transformation of sugar to beer. It’s perhaps the most mysterious process for beginning brewers. The fermentation vessels and environment must be clean – correction – ultra-clean, meaning sanitary. No contaminants nor microorganisms must be present or introduced to the fermenter. The lid of a fermenter may be open …
Sparging sets the stage for the boil and is 1/3 of the critical steps needed for wort production: mashing, sparging, and the boil. It releases all of the sweet wort from the mash and with added hot water extracts every last ounce of sugary goodness. Do it well, do it right. Fly Sparging – Sparging- …
Fly Sparge is the Only Way to go to Really Maximize your Efficiency Read More »
Strike temp refers to the heated hot water to begin a mash. This is largely the domain of advanced to intermediate brewers, however, this foundational information will make extract and partial mash experiments run smoother. Heat strike water accurately, with a 1 – 2° F (1° C) differential at most. A mash temperature is set …
Here’s Why Strike Water Temp Is So Important When Brewing Beer Read More »
