Good water is important in brewing whether you’re brewing all grain, partial mash or extract. From our water talk at this month’s club meeting, the first step brewers should be taking in water treatment is Read more…
The SMaSH style of brewing focuses on using a single malt and single hop to highlight specific flavors of the chosen ingredients. For our May 2018 meeting, the beer recipe should contain the following components: Read more…
Vitals: Style: Belgian Witbier (24A) Batch Size: 5 gallon Type: All Grain Brewer: James Halabuk OG: 1.059 FG: 1.010 SRM: 4 IBU: 14 ABV: 5.8% Fermentables: 5# 2-Row 3# Wheat Malt 1# Flaked Oats 3 Read more…
This month’s meeting demonstrated the scientific prowess of Joe Darden with his presentation on mash pH. Members were treated to a detailed description of the factors which influence this property of the mash with Read more…
1.Pitch the right amount of yeast It’s criminal that Wyeast and White Labs suggest that just one of their vials is enough for a five gallon batch. Even under the freshest of conditions each vial Read more…