-
Power in Diversity(Post)
By Kieran Haslett-Moore The first potential evidence we have of brewing comes from a cave in Northern Isreal showing a 13,000-year-old malting mortar. Any beer brewed in that stone age brewery would h
Bubbles for Beginners - Understanding Carbonation(Post)By Greig McGill Carbonation - the amount of “fizz” in our beer caused by dissolved carbon dioxide (CO2) - can make all the difference between a good beer and a truly great one. While getting the cor
Mash Tun Fun - Process(Page)An Intro to Making a Mash Tun In beer brewing, mashing is the process of combining a mix of milled/crushed grain (typically malted barley with supplementary grains such as corn or wheat), known as...
Hop Handling 101(Post)By Greig McGillHops are, for all intents and purposes, the mascot of the craft beer revolution. While there are plenty of beer aficionados who are not hop-heads, the loudest, proudest, and certainly m
The Ins and Outs of Pressure Brewing(Post)Following on from Greig’s previous pressure fermenting article, we thought we would give you a guide to getting started and some pointers. The information in this article may be helpful to both new a
Brew Building From Scratch(Post)Want to start building your own brews from scratch rather than using someone else's recipe? Then here's a little insight on how to give this a go, but take note, it can be a long and slow process. W
You and your refractometer(Post)Your refractometer is the perfect instrument for quick gravity measurements on brew-day. With one of these, there is no more need for large sample volumes, no waiting for the wort to cool or correctin
Yeast Unleashed(Post)By Greig McGillMany of us as homebrewers can get locked into our ways. We can be slow to embrace new advances in technology, or new science which might shake up our conceptions of how we can or should
Inspired to Brew?(Post)By Greig McGill Despite “the never-ending events”, this year seems to have flown by, and I’m struggling to deal with the fact that the holiday season is almost upon us. My brain has turned to mush a
Sweeten The Deal(Post)By Kieran Haslett-Moore Most of us started our brewing journey with a can of hopped extract, a dusty sachet of yeast under the lid and a bag of sugar. The first lesson most of us learnt was to ditch s
A Sparge By Any Other Name...(Post)By Greig McGillFollowing on from the last post, sparging - rinsing of residual sugars from the mash bed using hot water - can be accomplished by various methods. The goal is the same. The brewer wants
pH – pHantastic or pHooey?(Post)pH – pHantastic or pHooey? By Greig McGill You’ve all probably heard about pH. You probably know what it measures, in practical terms anyway. The exact nature of pH is about as chemistry nerdy as
