adjunct
Cereal Mashing Adjuncts
Unlocking Starch That Doesn't Want to Be Unlocked
Process
brew day
System Efficiency - Lab-First Principles
In the "Lab-First" brewery, efficiency is not a high score to brag about. It is a diagnostic tool for variable isolation. If you do not know exactly where your sugars are being lost, you cannot reliably replicate a recipe — and replication, not bragging rights, is the entire point.
Brewer's Notes
SNA vs TOSNA: A Comparitive Guide to Nutrient Addition Methods in Meadmaking
Discover the key differences between SNA (Staggered Nutrient Additions) and TOSNA (Tailored Organic Staggered Nutrient Additions) in meadmaking. This comprehensive guide explores traditional and organic nutrient management methods, helping both novice and experienced meadmakers choose the right appr
competition
Improving BJCP Tasting Exam Scores - REDUX
There are a few common Examinee mistakes that are easily addressed and should ensure a fairly easy shot at an 80 score. This is pretty straightforward advice that applies to any BJCP Beer/Cider/Mead Tasting exam.
Bru'n Water Tutorial
Walkthrough - Bru’n Water Subscriber Edition, V 5.3
Overview of the Bru'n Water Spreadsheet Subscriber Edition, V 5.3, a major update released in July 2018.
Brewer's Notes
Keys to Consistency
Leaning forward from my last post about lessons learned, I am putting a plan together to help me hit a stretch goal of consistency. While this may seem obvious, I am pretty serious about eliminating "possibly" problematic issues, and striking highly consistent and predictable brewing. So here are
Brewer's Notes
Brewing With a Master - Ricardo Fritzsche
Meet Ricardo About a year and a half ago, I met this energetic dude with a strong Southern (that is Argentinian) accent, that was coming back to Austin after spending a few years in Munich. Ricardo engaged the Zealots, looking to get back involved. Even while shipping beers over from
Brew-Magic
Practical Guide - Low Oxygen Brewing on the Brew-Magic
Discussions of brewing with low oxygen have returned to the home brewing world with some controversy. I will be using LO2 as a short cut to describe what has been termed LoDO or low oxygen brewing. If you follow this blog, you are aware that I have been exploring low
Honey
Mead, Part 3: Racking and Finishing
Racking and finishing your mead can be complicated, but is simple if you can put together a plan. In Mead, Part 2, I laid out a simple mead recipe and gave instructions and recommendations for making and fermenting your must. Let's recap. * Hopefully, you have had the chance
Brewer's Notes
Low Oxygen Brewing; Exploring LODO
Low oxygen brewing has been largely dismissed as a quality issue for home brewing. The term "Hot Side Aeration" or HSA was once considered a serious home brewing problem when George Fix described beer stability issues in Principles of Brewing Science: A Study of Serious Brewing Issues. Since,
Honey
Mead, Part 2: Must Make Mead!
Must Make Mead Beer is made from pitching yeast into wort; Mead is made from pitching yeast into must, the blend of honey and water. To start, we are going to focus on a simple wildflower honey traditional. The recipe is for 5 gallons (19l), but can scale down or
Experiment
Farmhouse Ales, Revisited: Part 2
The Farmhouse I set out in October of 2015 to redefine my understanding of Farmhouse Ales in a more personal way, connecting to my heritage in agriculture. While a bit narcissistic, this was inspired by visiting my family's homestead in Smith County, Kansas. I have since been back