From the ARCHIVES:
Most home brewers eventually start taking notes. They’re pretty much essential if you want to repeat a good batch, or troubleshoot a bad one.
The type of notes I take has changed with my brew process. Here’s my current record sheet, not quite featuring the kitchen sink but getting there.
My obsession with knowing more about my brew process continues. This time I’m looking closely at wort volumes.
This article explains why and how to measure the changing volumes of liquid on brew day, and how that makes recipe planning more effective.
One year ago I published the first Home Brew Manual post. It’s hard to believe, it’s gone so quickly.
As a bit of fun to mark this historic occasion, I thought I’d look into what have emerged as the most popular posts.
Malt’s such an important part of brewing beer that it’s a good idea to know what it tastes like.
Here’s a simple way to develop your own malt flavour profiles and really understand how each malt influences your beer.
Gravity’s a measure of how much sugar is in your beer. It has a big impact on the character of your brews so it’s important to know how to measure it.
Here’s an illustrated guide explaining how it all works.
After two years of home brewing, I’ve decided it’s time to really get to the bottom of how to make great beer.
Here’s what I’ve got in mind.