Brew Tips: Compensating for Missed OG

Today’s topic is hardly a secret or new idea in the brewing world, but one a lot of new and even relatively experienced all-grain brewers overlook: correcting for missing your pre-boil gravity.  It took me reading about it three or four times before I started to implement some of these tips, so hopefully this post will finally get you into it. Read more of this post

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Brew Tips: Stopping Wort Boil-Overs

Off-week bonus post!  This is a quick tip for keeping your kettle from foaming over during the boil. Read more of this post

Water Treatment for Brewing 4: Lessons Learned

[Miniseries Part One, Two, Three, Three-point-Five, Three-point-Six, Four]

In previous parts of this miniseries, I have covered pretty much everything you need to get started on water treatment for brewing.  Here, I’ll cover a few miscellaneous things I have learned over the course of treating additional batches.  I’ll try to add on any additional lessons-learned as I go. Read more of this post

Brew Tips: Brewing Logs

Brewing logs are a dry topic, I know.  Sorry.  But, they are of the utmost importance at all levels of brewing, from beginner to professional.  They let you track not only what you did wrong (which is frequently only remembered if spectacularly wrong), but also what you did right, which is pretty much never remembered. Read more of this post

Water Treatment for Brewing 3.6: Brewing Salt g/tsp Conversion

[Miniseries Part One, Two, Three, Three-point-Five, Three-point-Six, Four]

Another bonus post!  This is a quick post to help those without accurate scales to add brewing salts for water treatment. Read more of this post

Water Treatment for Brewing 3.5: Solubility Limits

[Miniseries Part One, Two, Three, Three-point-Five, Three-point-Six, Four]

Bonus post!  I’ve never liked the idea of using volumetric approximations for adding brewing salts, and most scales aren’t good enough to measure a few grams at a time (accurately that is- most will still pretend to try).  One way around that is to dissolve the salt in water in a high concentration, then measure a precise volume of solution to add to the brewing water, either by weight or volume.  Of course that only works if the water can hold enough of the salt in question to make it worth your while- enter: solubility limits.

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Alternate Priming Sugars

Most people use either table sugar or corn sugar as their primer when bottling beer.   Others venture a little further out of the box and use things like honey, various semi-refined sugars, or sugars sourced from plants other than sugar beets.  I’ll cover some of these briefly, but another interesting alternative, and a way to add yet another layer to your beer, is just about any fruit juice. Read more of this post

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