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This week we go all grain with Grandmaster brewing judge Gordon Strong. Gordon tells you how to make the leap from extract brewing to all-grain, including basic equipment, how to do a simple infusion mash, and sparging. Gordon also shares his thoughts on his new book “Brewing Better Beer” which was just released. Download the [...]
Attenuation is a term often thrown around by home brewers at parties to impress non-brewers, but understanding the different forms of real and apparent extract and attenuation can help beginning and advanced home brewers alike. So in this two part series on the BeerSmith blog we take a look at beer attenuation in all of [...]
Steeped grains enhance the flavor and color of home brewed beer. Award winning extract beers all use some kind of steeped grains. Steeped grains add body, color, and fresh flavor to your homebrewed beer. In our earlier series on beginner brewing, we covered the basic process for making extract beer at home. This week we’ll [...]
Brewing with malt extract (liquid or dry) is the starting point for every new brewer. This week we take a look at how to optimize your beer by understanding malt extract and the brewing process.
Convert your all grain beer recipes to extract (or back). This week we examine how to convert an all grain home brewing recipe into one that uses extract including the delicate process of balancing color and bitterness in the final beer.
Today we look at a method for malt extract brewers that can improve the quality and color of your extract beer. Both liquid and dried malt extract beers suffer from an effect called a Maillard reaction as well as carmelization when brewing. A Maillard reaction is a chemical reaction that occurs between amino acids and [...]
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