Search
Close this search box.

Cold IPA Style Beers

What is a Cold IPA?

In this article, we look at dry hopping. Get advice on the best techniques and see what commercial brewers do.

Dry Hopping

Dry Hopping in Homebrewing

In this article, we look at dry hopping. Get advice on the best techniques and see what commercial brewers do.

Beer Brewing Water Chemistry

Beer Brewing Water Chemistry

Our experts talk us through water chemistry in beer brewing. We look at the different ions and the effect they have on the beer brewing process.

Why does pH matter during the boil?

pH can affect your beer in a number of ways so it is well worth paying attention to the pH of your wort at several points throughout the brewing process. We are looking specifically at the effects of pH during the boil. One major reason that we try and control pH in brewing is to […]

Hochkurz Mashing

If you enjoy experimenting with homebrewing processes you may have come across the Hochkurz mash. This is a German technique with ‘hoch’ meaning high and ‘kurz’ meaning short, referring to the fact the temperatures are above normal saccharification temperatures and as a result conversion is significantly shorter than with most step mash profiles. The Hochkurz […]

Open Fermentation for Belgian Yeast Strains

What is open fermentation? Well, to put it simply this is when you ferment your beer without a lid on your fermenter. This can sound pretty scary as it goes against everything you learn as a homebrewer to do with sanitation and avoiding infection but is actually how most beers were made years ago and […]

Partigyle brewing

Parti-gyle brewing is a very old method of brewing and is a great technique for making several distinct beers from one mash. It works by performing one mash, draining it and then performing a second mash with the same grain and draining that before boiling each wort separately with your various hop additions. The first […]

Brewing With Oats

Oats fall into the category of ‘adjunct’ which covers anything that is a non-malt source of fermentable sugar. For some brewers adjuncts are viewed with disdain they are often associated with the money saving corn and rice that are used in some macro lagers. To dismiss adjuncts though is to severely limit the options you […]

Brewing With Tea

Oddly there isn’t a lot written online about brewing with tea. It seems like a natural thing to go with beer considering that tea making is itself (in a way) a form of brewing. Not only that, but tea has a whole range of herbal and floral characteristics that would seem naturally complimentary with many […]