Homebrewing

TimerPF

We’re all incredibly busy these days and many of us are short on time to brew. So this week in part 1 I take a look at ways to shorten your all grain brewing session so you can brew more beer in less time. In part 2 we’ll take a look at ways to speed […]

Why Oxygen is Bad in Your Home Brewed Beer

by Brad Smith on June 18, 2015 · 0 comments

Beer bottle and glass with fresh green hop and wheat on rustic wooden table still life

Commercial brewers go to extreme lengths to reduce the amount of oxygen in their finished beers, and as a home brewer you should be concerned about oxygen as well. Oxygen can spoil the long term stability of your beer flavor and clarity and lead to a variety of off flavors. Oxygen in Fermentation versus Finished […]

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Dr Charlie Bamforth, Distinguished Professor of Brewing Science from the University of California at Davis joins me this week to discuss malted barley, its alternatives and the huge impact malt has on beer. Subscribe on iTunes to Audio version or Video version Download the MP3 File – Right Click and Save As to download this […]

BIAB

Controlling your mash pH is a critical concern for all brewers using all-grain, but can be a special concern for those using Brew-in-a-bag (BIAB) or decoction mashes with high water to grain ratios. The larger water to grain ratios used in these mashes can lead to higher mash pH during conversion, so brewers need to […]

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BJCP President Gordon Strong joins me to discuss the 2015 BJCP Beer Style Guide update that was just released by the Beer Judge Certification Program. The new, expanded style guide is used worldwide by home and professional brewers for competition and brewing great beer. Subscribe on iTunes to Audio version or Video version Download the […]

carboy_web

Parti-Gyle brewing, sometimes incorrectly called party-gyle brewing, is an ancient technique where more than one beer is made from multiple runnings of a single mash. This week we’re going to take a look at this technique and how you can use it to brew great beer at home. The term parti-gyle is the English name […]

MashTemp

Mash pH is an important concept for all grain brewing. While you can make “good” beer without worrying about pH, brewing truly great all grain beer relies on understanding the concept of mash pH and its impact on beer. Understanding pH You probably had a simple introduction to the concept of pH in your High […]

Three of my Favorite Beer Styles with Recipes

by Brad Smith on April 20, 2015 · 0 comments

Stout Lineup

I don’t consider myself much of a competitive beer brewer, so I primarily brew what I enjoy brewing. So today I thought I would share a few of my favorite beer styles and provide links to a few recipes you also might enjoy. These are all ales you can brew yourself easily at home without […]

View Your Cloud Folder Online

This week I provide a few tips to get the most out of the BeerSmithRecipes.com cloud site. I launched the BeerSmith Recipes site almost three years ago and it has grown to a collection of over 300,000 beer recipes making it perhaps the largest beer recipe site on the internet. Getting Started with the Cloud […]

grains_web

Have you ever missed your original gravity (OG) target when brewing all grain beer? Its not an uncommon problem for beer brewers, particularly when you start all grain brewing or change you equipment setup. This week we’re going to examine some of the possible causes of low OG and also how to mitigate them. Predicting […]

Carbonation Options for Your Home Brewed Beer

by Brad Smith on February 11, 2015 · 1 comment

three-beers-web

This week I take a look at different ways to carbonate your home brewed beer. Carbonation is an important feature of beer – it adds moutfeel, perceived body, and heavily influences the way that hop and malt aromas are delivered to your nose. It is also critical to the beer’s appearance and head retention. Understanding […]

Hydrometer

Original Gravity is a key parameter for beer recipe design. The original gravity of a beer is a measure of the potential sugars, about 60-75% of which will be converted into alcohol during fermentation. So original gravity drives both the alcohol content and the residual body of the beer. This week we’ll cover how to […]

Should you use a Secondary for Beer Brewing?

by Brad Smith on January 15, 2015 · 16 comments

Siphon Secondary.

About ten years ago a secondary fermentation in beer brewing was considered a “must do” by most top brewers. But in the last ten years, much has changed so this week we take a look at the eternal question “to Secondary or not?” Primary, Secondary and Tertiary Fermentation Beer fermentation starts in the primary fermenter. […]

Conical Fermenter Advantages for Home Brewing

by Brad Smith on December 30, 2014 · 4 comments

FastFerm1

Conical fermenters, once out of reach for home brewers, have recently become very popular as companies have started making conicals in small and affordable packages. Many home brew sized conicals have entered the market in the last few years in the sub-$200 price range. I have to say, I’ve been using primarily carboys for many […]

Five Quick BeerSmith 2 Home Brewing Software Tips

by Brad Smith on December 16, 2014 · 1 comment

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I often get questions about BeerSmith and how to get the most out of it when brewing. BeerSmith 2.2 with its cloud features and tight integration with BeerSmith mobile has been very popular with home and professional brewers. So this week, I thought I would share a few tips for users of BeerSmith 2.2. Create […]