Homebrewing rules you can break are everywhere, and some of them have been repeated for so long that nobody even questions them anymore. You have to sparge at a certain temperature. You need two packets of yeast. You need expensive stainless steel equipment. You have to follow beer style guidelines. And apparently, you still need … Read more
Sometimes you don’t want a big, heavy beer that knocks you on your ass after a couple of pints. Sometimes you just want a good, clean, refreshing beer you can enjoy without overdoing it. That’s exactly what we’re brewing today. This 4% Session Kölsch is my take on the classic German beer style, with a … Read more
Why the hell are we still transferring our beer into secondary fermentation? Seriously. For years, homebrewers were told to ferment their beer for five to seven days, transfer it into a secondary fermenter, and leave it there to clear up and condition. That was supposedly how you made better beer. But here’s the question I’ve … Read more
October rolls around and Oktoberfest beer starts sounding pretty damn good. Rich malt. Fresh bread. A little toast. That beautiful copper color. Enough bitterness to balance everything without turning it into a hop bomb. The only problem? A traditional Märzen is a lager, and not every homebrewer wants to mess around with a full lager … Read more
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