Homebrewers occasionally go a bit overboard with their craft, resulting in beer bottles that may be overcarbonated to the point where the bottle explodes and makes a huge mess of your kitchen, fridge or storage area. This week we look at ways to reduce the chance of overcarbonating your beer to the point of failure.

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The use of soured beer is an ancient technique used to add character to many beer styles. Sour beer dates back to the ancient times, as the discovery of beer likely occurred when someone left some wet grains out and they started fermenting.

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Those of you that visit the blog regularly know I’m not a big fan of advertising.  Except for our own program, BeerSmith, I’ve only featured a few products in the last year and a half.  However, I would like to thank Adventures in Homebrewing brewing supply for recently offering to act as a sponsor for [...]

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