• CO2 Stamps: what they are and what they mean!

    CO2 Stamp Explanation CO2 cylinders are necessary for drafting beer (or whatever beverage you're running through your kegerator/keezer) because they provide that wonderful beer gas to push the lovely beverages into our glass. Maintaining them isn't difficult yet understanding them can seem overwhelming - at first. We're here to help you navigate and understand what all those weird looking signs, symbols, and characters that ar...

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  • Comparing All-in-One Electric Brewing Systems

    With multiple choices of solid all-in-one brewings systems on the market, a lot of people are choosing these as their option when making the jump to all-grain brewing, and for good reason. They are compact and easy to store, making them an excellent choice for people with limited space. Most of them are electric, so you can easily brew indoor and avoid harsh weather conditions. They are reliable systems with a fair amount of a...

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  • Stouts on Nitro: Carbonating and Nitroginating

    Ah, stout. Black velvet in a glass, topped with a rich, creamy head you could eat with a spoon. Enthralling cascades of bubbles as the head settles, and a heavy lace left behind. Silky-smooth mouthfeel with just a tiny hint of carbonation. It sure would be nice to brew something at home that had the magical qualities of a well-pulled glass of stout. It may seem out of reach, but if you brew and condition your beer appropriatel...

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  • Managing Foam on a Home Draft Beer System

    One of the questions that I get the most (being in the draft beer industry) is how to control foam. Ninety nine percent of the time, when someone is having an issue with excessive foam it is due to one or more of the three causes of foam: temperature, restriction, and carbonation levels. I will cover the three causes and their cures and then discuss the more obscure causes of foam. Featured Product CMB Inline Flow Control ...

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  • Intro to reverse osmosis and brewing better beer

    Beer is traditionally made from four ingredients- malt, hops, yeast, and water.   While we all pay careful attention to our malt choices, the character of the hops, and selection of yeast- but don’t often consider the water.   Since beer is 90% water, it is a crucial ingredient in brewing. If your tap water is full of chlorine, alkaline (leaving scale on the fixtures), has an odor, or you don’t know what is in it, purc...

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  • 12 Tips to Making Amazing Session Beers

    Beer enthusiasts seek out and enjoy a lot of stronger styles, and with good reason. The richness, complexity, and depth of flavor we find in a stronger beer like a DIPA, an Imperial Stout, or a Wee Heavy just can’t be beat. The market keeps fulfilling the demand for these beers, and homebrewers make their own on top of that. But we can’t always drink big beers, no matter how much we want to. Sometimes, we want to have a fe...

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  • How to Repair & Fix a Ball Lock Keg

    Kegs can be a real pleasure to use. I can package fifteen gallons of beer in about an hour these days, my carbonation is always what I expect, and having draft beer always on hand adds an extra cool factor to gatherings at my house. I don’t have to store, clean, and de-label hundreds of bottles, and I never, ever worry about bottle bombs. But kegs do have their little foibles, and knowing how to really work with them will im...

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  • All Grain Brew Day: Crush to Pitch

    OK, so you want to try all grain. But what goes into an all grain brew day? There are two basic methods of mashing grain, with branches off of those. Using a mash tun or using the Brew-In-A-Bag (BIAB) method. I’m going to focus on the more traditional mash tun, but rest assured that BIAB will produce equally excellent all-grain beer as well. Make Sure Everything Is Accounted For Figure out what beer you want to brew, then ma...

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  • Maintaining Mash Temperature

    When I did my first all-grain batch, I had no end of issues with keeping the mash temperature where I wanted it. It seemed simply impossible to get it even close to stable for a whole hour; I’d overshoot, then see the temperature drop too far, and I was always correcting by adding boiling or cold water. I had a few batches there where the results were just completely unpredictable, and it caused me a lot of frustration until...

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