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
I recently got a comment on one of my YouTube videos that basically said I was “just another homebrewer trying to become a commercial brewer.” And you know what? Instead of getting worked up about it, I thought it raised a pretty interesting question. Can a homebrewer really open a brewery and become a professional … Read more
If you’ve ever poured one of your homebrews and thought… “Man, I wish this beer was a little clearer…” You’re not alone. One of the biggest things new homebrewers notice when they compare their beer to commercial beer is clarity. The beer tastes great, smells great, but it still has a bit of haze floating … Read more
You’ve probably heard about beers pushing twenty, even thirty percent alcohol and thought it had to be hype or marketing nonsense. Beer shouldn’t be able to get that strong… right? But beers like Samuel Adams Utopias are very real, and they force us to rethink what’s actually possible when brewing crosses into extreme territory. This … Read more