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Batch Scaling - The Long And The Short Of It(Post)
By Kieran Haslett-Moore I have brewed beer on a wide range of sized kits in my time. From 20L to 2500L, the essence of the process is the same. However, there are obvious, and perhaps some less obvio ...
A Mash by Any Other Name…(Post)By Greig McGillSurely, the mash is everyone’s favourite part of the brew day? I love the smell of hot grains, slowly unlocking their sweet potential as they steep in hot water. And that’s what the ma ...
How To IBU(Post)How to use hops is the biggest question new brewers have when making the transition from pre-hopped beer kits to all-grain or extract brewing. An important skill to have is predicting how the hop add ...
The Biggest Ingredient - Part Two(Post)By Greig McGill So ya wanna adjust some water, eh kiddo? Well lemme tell you… no seriously, here’s my design process for my brewing liquor - the fancy professional term we almost never use in the b ...
Juice Bombs: Hazy IPA Tips(Post)By Gladfield Malt We all know by now what a good Hazy IPA taste and looks like. For us, a New England IPA (NEIPA) is basically an American IPA that features an intense, distinctly “tropical fru ...
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 shoul ...
A Lagery Use-Case for Crystal Wheat Malt(Post)By Greig McGill Courtesy of Gladfield Malt When Gladfield approached me to try using Gladfields’ new CrystalWheat malt, I was intrigued by the possibilities. Crystal malts seem to have been som ...
Fermenting Under Pressure(Post)Fermenting Under PressureBy Greig McGill There’s been a bit of buzz lately around fermentation under pressure. It’s been a tool in the arsenal of industrial brewers for decades now, but is there an ...
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 want ...
Know your Carbohydrate: Dextrose(Post)You have undoubtedly come across dextrose in your travels. This sugar, which is also known as glucose, is fundamental to almost all forms of life on the planet.Also known as brewer's sugar, dextrose ...
Resource Round-Up(Post)By Greig McGill Often when judging homebrew competitions, I’m surprised by the “repeat offenders” - that is to say, the entries from brewers who have been brewing a while who are st ...
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