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Grainfather - All Grain Brewing
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Week 89: How to Brew an Oktoberfest
An Oktoberfest is a traditional German lager, brewed in March (hence the style name of Märzen) and conditioned for long periods of time to serve up in time for October. In the past 'Märzen' referred to a specific strength of beer rather than a style and the...
An Oktoberfest is a traditional German lager, brewed in March (hence the style name of Märzen) and conditioned for long periods of time ...
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Week 87: Barrel Aging for Homebrewers
Barrel aging beers has become extremely popular practice among craft breweries and this has only been further popularised by the trend towards sour beers, which often require extended periods of aging, with the porous wood of barrels providing a great way t...
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Week 90: Brewing a Hoppy Sour
In this week's Weekly Mash, Dave from our UK office takes a look at how you can successfully combine 'hoppy' with 'sour'. The two are not mutually exclusive and can create some unique and interesting beers but require some forward planning to brew succesful...
In this week's Weekly Mash, Dave from our UK office takes a look at how you can successfully combine 'hoppy' with 'sour'. The two ar...
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Week 88: Microbes and Beer
Saccharomyces is commonly referred to as 'brewers yeast' and is used by brewers to ferment their wort into beer - so it plays a pretty important role in the brewing process! However, there are other microbes available to brewers which can create complex and...
Saccharomyces is commonly referred to as 'brewers yeast' and is used by brewers to ferment their wort into beer - so it plays a pretty i...
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Week 86: Turbid Mashing
As homebrewers become increasingly interested in, and able to
create, sour beers at home it is likely that the turbid mash technique may gain
a little more prominence in the homebrew community – but what is a turbid mash?
And how do you go about doing it? D...
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