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Featured Articles / Podcasts

The All Grain Process (DonBethune)
posted Sat November 3rd @ 1:51 PM

All grain brewing starts with the Mashing process. All of your grains are crushed first, and the crushed grains are placed in your Mash Tun. Hot water is then added to the mash tun to raise the temperature of the mixture to between 148F and 158F. Typically water is mixed with grains at a rate of approximately 1.25-1.5 quarts per pound of grain. The temperature and amount of water for the infusion can be calculated using a tool such as BeerSmith. You then cover your mash tun and leave the mash for 45-60 minutes. During this time, complex sugars are broken down into simple sugars that yeast can easily consume. One typically stirs the mash every 10-15 minutes to prevent hot spots from developing in the cooler. Read More »

Moving to All Grain (DonBethune)
posted Sat November 3rd @ 1:48 PM

After you have some experience with Extract Brewing, you will inevitably find yourself wanting to make the move to All Grain. While the all grain brewing process does take 1-2 hours longer (for the Mashing and Sparging processes, it offers a much wider range of ingredients and better control over the brewing process. This article details some of the items you need to consider when moving from extract brewing to all grain brewing... Read More »

Tips for Better Beer (DonBethune)
posted Sat November 3rd @ 1:44 PM

This is a summary of some of the better tips I've collected over the years for making better beer. - BrewWiki Read More »

Drinking (DonBethune)
posted Sat November 3rd @ 1:35 PM

The blessed day has finally arrived to sample your creation. During the aging process excess yeast, tannins and proteins will settle to the bottom of your bottle. Get a clean glass, open your brew, and gently poor most of your beer into the glass leaving only the sediment and a small amount of beer in your bottle. Don't worry if... Read More »

Aging (DonBethune)
posted Sat November 3rd @ 1:33 PM

The most difficult part by far is waiting for your beer to come of age. While most beers are drinkable after a few weeks, the average homebrew reaches peak flavor anywhere from 8 weeks to 15 weeks after brewing. Read More »

Priming and Bottling (DonBethune)
posted Sat November 3rd @ 1:32 PM

The final step before bottling your beer is called priming. Priming consists of mixing sugar in with the beer to promote fermentation after bottling. A small amount of priming sugar will ferment and carbonate your beer. Read More »

Extract Brewing (DonBethune)
posted Sat November 3rd @ 1:24 PM

Brew day is my favorite part of the process. The smell of sweet wort bubbling away stirs something primeval in the human psyche. Since we are brewing a relatively simple extract beer, there is not much to set up. You need a clean pot large enough to hold 2 gallons of water plus the two cans (6 lbs of extract) and boil it (I recommend a 4-5 gallon pot if you can find one). Put 2 gallons of water into your pot and begin to heat it over your stove. Once the water has heated up a bit, open your cans of extract and slowly start mixing them into the warm water. The malt extract will have the consistency of heavy syrup, and you may need some hot water to get it all out of the sides of the can. The combined water and extract mixture is called "wort." Read More »

The Brewing Culture (DonBethune)
posted Sat November 3rd @ 11:37 AM

Sometimes referred to as craft brewing, the culture surrounding homebrewing has many strands. In the US, homebrew radio stations and brewpubs have become popular over the last 20 years; both have a tradition of promoting live, unpasteurised beers. Read More »

Process (DonBethune)
posted Thu November 1st @ 7:55 PM

The entire beer brewing process can be broken down into the following steps:
1. Making wort
2. Fermentation
3. Clarification
4. Conditioning
5. Packaging (in bottles, kegs or casks)
6. Consumption.
The principles behind the process of homebrewing beer are similar to commercial processes except in scale. A hopped wort is produced and yeast pitched into the beer to stimulate fermentation.... Read More »

Basic Homebrew Principles (DonBethune)
posted Thu November 1st @ 7:37 PM

Brewing relies on the conversion of sugars into ethyl alcohol and carbon dioxide by yeast through fermentation. Fermentable sugars are typically obtained by steeping malted grain (malt) in hot water during a process known as mashing. When malt is mashed at temperatures between about 60-70°C, natural enzymes in the grain break down large starch molecules into both smaller non-fermentable starch-like molecules known as dextrin and into fermentable sugar molecules. Read More »

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Basic Brewing Radio

08-28-08 French Press Hopping - Basic Brewing Radio
(Thu, 28 Aug 2008 20:30:00 GMT)

James and Andy try out one of the hop stretching methods explained by Chris Colby on the previous show: steeping hops in a French press coffee maker.

» view / add comments


08-21-08 Stretching Hops - Basic Brewing Radio
(Thu, 21 Aug 2008 20:30:00 GMT)

Chris Colby, editor of Brew Your Own magazine, explains some tips on how to get the most out of our precious hops. Also, how to use a French press coffee maker in the process.

» view / add comments


08-14-08 Basic Brewing Radio - Roasting Coffee
(Thu, 14 Aug 2008 20:30:00 GMT)

Home brewer and coffee roaster Scott Koue of San Francisco joins us to talk about roasting our own coffee. Home roasted coffee can add more creative control into home brewed coffee beers.

» view / add comments


PDF: Effectiveness of Various Methods of Wort Aeration
(Thu, 7 Aug 2008 23:30:00 GMT)

This is Fred Johnson's paper comparing fermenter shaking vs aquarium pumps for wort aeration.

» view / add comments


08-07-08 Basic Brewing Radio - Aeration: Shaking vs Pumping
(Thu, 7 Aug 2008 20:30:00 GMT)

Scientist and home brewer Fred Johnson of Apex North Carolina shares his experiment comparing fermenter shaking against aquarium pumping for aeration. Also, advice for cleaning Better Bottles.

» view / add comments


07-31-08 Basic Brewing Radio - Mt. Carmel Brewing
(Thu, 31 Jul 2008 20:30:00 GMT)

We sit down with Mike Dewey of Mt. Carmel Brewing Company in Cincinnati, Ohio - a commercial home-based brewery.

» view / add comments


07-24-08 Basic Brewing Radio - Turbid Mashing
(Thu, 24 Jul 2008 20:30:00 GMT)

Chris Colby of Brew Your Own Magazine explains the Belgian technique of turbid mashing, which makes the most of limited mash tun space.

» view / add comments


07-17-08 Basic Brewing Radio - Randy Mosher - Belgium Nobody Knows
(Thu, 17 Jul 2008 20:30:00 GMT)

Our National Homebrewers Conference coverage from Cincinnati concludes with an interview from Randy Mosher. Randy talks about Belgian beer history and culture he found in a rare book.

» view / add comments


07-10-08 Basic Brewing Radio - NHC Wrapup Pt. 2
(Thu, 10 Jul 2008 20:30:00 GMT)

Our National Homebrewers Conference coverage from Cincinnati continues. We have interviews with Ant Hayes, Greg Doss, Ray Daniels, Ken Schramm and Craig Ballenger.

» view / add comments


07-03-08 Basic Brewing Radio - NHC Wrapup Pt. 1
(Thu, 3 Jul 2008 20:30:00 GMT)

Steve joins James as they begin their collection of interviews gathered from experts at the National Homebrewers Conference in Cincinnati. This week: Dave Wills, Michael Ferguson and Chris White.

» view / add comments


Basic Brewing Video

08-22-08 Homebrew Sake and Asian Pizza - Basic Brewing Video
(Sat, 23 Aug 2008 23:30:00 GMT)

Steve whips up a unique smoked duck Asian pizza recipe to pair with home brewed Sake from viewer Bob Taylor.

» view / add comments


Steve's Asian-inspired Smoked Duck Pizza - Recipe PDF
(Fri, 22 Aug 2008 23:30:00 GMT)

Here's the recipe for Steve's wonderful little pizzas.

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08-08-08 Basic Brewing Video - Base Malt Experiment III
(Mon, 8 Aug 2008 23:30:00 GMT)

It's the final installment of the Base Malt Experiment as we use liquid yeast to ferment beers made with and without hops.

» view / add comments


07-21-08 Basic Brewing Video - Brewery Tour: Mt. Carmel Brewing Co.
(Mon, 21 July 2008 23:30:00 GMT)

Steve Wilkes joins brewer Mike Dewey on a tour of Mt. Carmel Brewing Co. in Cincinnati - a commercial home brewery.

» view / add comments


07-01-08 Basic Brewing Video - NHC Club Night
(Thu, 1 July 2008 23:30:00 GMT)

Homebrew clubs strut their stuff in Cincinnati at the National Homebrewers Conference. James and Steve sample their wares.

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06-26-08 Basic Brewing Video - NHC Pro Night
(Thu, 26 June 2008 23:30:00 GMT)

James and Steve work the crowd at the National Homebrewers Conference Pro Night in Cincinnati.

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05-28-08 Basic Brewing Video - Base Malt Experiment II
(Thu, 15 May 2008 23:30:00 GMT)

Our Base Malt Experiment continues as we compare beer with and without hops.

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05-15-08 Basic Brewing Video - Base Malt Experiment
(Thu, 15 May 2008 23:30:00 GMT)

We get unexpected results when we compare unhopped beers made with three different base malts.

» view / add comments


04-29-08 Basic Brewing Video - Low-Tech Hop Trellis
(Thu, 29 Apr 2008 23:30:00 GMT)

James and Steve risk their lives building a new trellis, and James gives a tour of his hopyard.

» view / add comments


04-14-08 Basic Brewing Video - Brewery Tour: Choc Beer
(Thu, 14 Apr 2008 23:30:00 GMT)

Field Trip! James and Steve head to Krebs, Oklahoma to tour the home of Choc Beer.

» view / add comments



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