This is an article about how to keep homebrew chilled and carbonated in mini-kegs for tailgating, BBQs and camping trips. It is about having portable homebrew that does not require hauling bottles that may have different levels of carbonation, the added costs of labels, carriers and other nice things we like to do to personalize our home made craft beers not to mention the removal of the empties when done.
Say goodbye to bottling and hello to the wonderful world of kegging! We’e here to walk you through the basics of kegging your homebrew. It’s easier than you may think!
The post An Introduction to Kegging Homebrew appeared first on American Homebrewers Association.
If there is one thing that can be said about homebrewers, it is that we are a DIY-type crowd. In fact, the very act of homebrewing is DIY, in that you are brewing it yourself, instead of buying in from the store. It is no wonder, therefore, that homebrewers tend to fabricate or re-purpose items to perform a variety of the tasks involved in homebrewing. Whether a homebuilt stir plate made from a computer fan and hard drive batteries (I’ve made two), re-purposing kegs as brew kettles, or converting freezers into fermentation chambers, there is no limit to the ingenuity of homebrewers to accomplish a task or simplify a process. Oftentimes the goal is also to save money.
How many times have you opened your malt cabinet and rummaged through a collection of zip-top bags filled with assorted base malts and specialty grains as you plan your next brew day?
The post Preserving the Quality of Your Malt appeared first on American Homebrewers Association.
We recently had an opportunity to catch up with Neva Parker, White Labs’ VP of Operations, to talk about her unusual road into the world of brewing, how science and brewing intersect, and how homebrewers can get the most out of their experimentation.
The post The Science of Suds: Interview with Neva Parker from White Labs appeared first on HomeBrewTalk.com.
A couple months ago I brewed 10 gallons of wort that fell somewhere between schwarzbier, dunkel, and bock (92% Weyermann Floor-Malted Bohemian Dark, 4% Weyermann CaraMunich II, and 4% Briess Blackprinz mashed at 158F to 1.058). I fermented half with 34/70 slurry harvested from my first LoDO Pilsner in an attempt to create a schwarzdunkelbock. The result was wonderfully bready-malty with a smooth chocolate-roast. It was so good in fact that I didn’t get around to taking formal tasting notes before it kicked… conversely I recently dumped the last couple gallons of that Pilsner.
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