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Illustration: Scaling Recipes: From Small Batches to Larger Brews Brew day5 min read Scaling Recipes: From Small Batches to Larger BrewsScale a recipe by keeping its proportions, not its weights. Here is how to scale grain, hops, water and yeast, with a worked example. Illustration: The Physics of Boiling and Cooling in Brewing Brew day4 min read The Physics of Boiling and Cooling in BrewingBoiling isomerizes hops, drives off DMS and concentrates wort; chilling stops it. Here are the numbers: boil-off, boiling point at altitude, and heating power. Illustration: Mastering the Art of Small Batch Brewing Brew day4 min read Mastering the Art of Small Batch BrewingSmall batch brewing means 1 to 3 gallon batches, often on a kitchen stove. Here is the equipment, how to scale recipes down, and what to watch for. Illustration: Mastering Lautering Techniques for Optimal Efficiency Brew day3 min read Mastering Lautering Techniques for Optimal EfficiencyLautering separates sweet wort from the spent grain. Here is mash-out, vorlauf and the sparging methods compared, plus how to avoid a stuck sparge. Illustration: Is Decoction Mashing worth it? Brew day3 min read Is Decoction Mashing worth it?Decoction mashing boils part of the mash and returns it to raise the temperature. Here is how it works, when it’s worth the extra time, and the simpler alternatives. Illustration: Step Mashing Explained: Rest Temperatures, Schedules and When to Use It Brew day5 min read Step Mashing Explained: Rest Temperatures, Schedules and When to Use ItStep mashing holds the mash at two or more temperatures to favour different enzymes. Here are the rest temperatures, schedules by style, when modern malts actually need it, and how... Illustration: Mash Temperature Chart: What Temperature and How Long to Mash Brew day5 min read Mash Temperature Chart: What Temperature and How Long to MashMost beers mash at 148 to 158°F for about an hour. Here is what each temperature does to body and dryness, a mash temperature chart by style, the enzymes behind... Illustration: Understanding the Importance of Mash Tun Dead Space in Brewing Process Brew day5 min read Understanding the Importance of Mash Tun Dead Space in Brewing ProcessDead space is wort that stays in the mash tun below the outlet. Here is why it matters, how to measure it once, and how to account for it in... Illustration: Sparge Arms Explained: Do You Need One, and Which Kind Brew day4 min read Sparge Arms Explained: Do You Need One, and Which KindA sparge arm spreads rinse water across the grain bed so it does not cut a channel and leave sugar behind. When it matters (fly sparging), when it does not... LODO Brewing Explained: What the Science Gets Right — And What Most Brewers Misunderstand Brew day9 min read LODO Brewing Explained: What the Science Gets Right — And What Most Brewers MisunderstandA comprehensive, modern guide to low-oxygen brewing for serious home and small-scale brewers. Low-oxygen brewing (“LODO”) has grown from a niche topic into a widely discussed brewing technique. At its... How to Use a Counterflow Wort Chiller: Setup, Flow, Cleaning Brew day6 min read How to Use a Counterflow Wort Chiller: Setup, Flow, CleaningA counterflow chiller drops boiling wort to pitching temperature in one pass. Here is how we hook one up, throttle it, sanitize it in the last ten minutes of the... Illustration: Revolutionizing Home Brewing: The Simplified Art of No Sparge Brewing Brew day3 min read Revolutionizing Home Brewing: The Simplified Art of No Sparge BrewingNo-sparge brewing mashes with the full water volume and drains once. Here is what you gain, what efficiency you lose, and how much extra grain to plan for. Illustration: Mash pH: The Ideal Range, How to Measure It and How to Adjust It Brew day4 min read Mash pH: The Ideal Range, How to Measure It and How to Adjust ItThe ideal mash pH is 5.2 to 5.6, measured at room temperature. Here is why it matters, when and how to measure it, and exactly how to bring it down... Illustration: 15 Proven Methods to Maximize Mash Efficiency in Home Brewing Brew day4 min read 15 Proven Methods to Maximize Mash Efficiency in Home BrewingMash efficiency is how much of the grain’s sugar ends up in your wort. Here are typical numbers and the fixes that make the biggest difference. Illustration: Avoiding a stuck mash and dry firing a brewing element when brewing Brew day3 min read Avoiding a stuck mash and dry firing a brewing element when brewingA stuck mash stops wort flowing through the grain; dry firing burns out an electric element in seconds. What causes each, and how to prevent them. Mash Tun Brau Supply Brew day6 min read HERMS Electric Brewing Explained: HLT, Mash Tun, Boil Kettle and LauteringHow a heat-exchange recirculating mash system holds mash temperature, steps it, and sparges, vessel by vessel, with a full brew-day walkthrough on a 240V three-vessel electric brewery. Ideal temperature placement in recirculating mash brewing system Brew day5 min read Where to Measure Mash Temperature: At the InletMeasure mash temperature at the inlet, where recirculated wort flows back into the mash tun. Why it beats the outlet or the middle of the grain bed, how to set... Boiling with the Unibräu Brew day3 min read Boiling with the UnibräuWhy your Unibräu can read 205°F at a boil, why a gentle boil is enough, and how to get to the boil faster on 120V or 240V.
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