HOMEBREWING

Basic Instructions
Your first batch
Equipment
Sanitation
Fermentation
Bottling

Brewing Theory
Brewing Theory 101
Extract Conversion
Secondary fermentation
Recommended reading

Recipes
Basic recipes
Ray's favorites
More Recipes to Come!

Equipment News/Notes
Beyond the basics
For under $20

RESOURCES:
Homebrew Clubs
Homebrew Shops

HOMEBREWING FEATURES:
Any Port in a Beer
"We're going to brew a strong, tawny-colored wort using an old Kulmbach mashing technique that will give us a rather under-attenuated beer."
How Not to Brew
"It's the weakest link theory. Do one thing wrong and it doesn't matter that you got the other 99 right."
The Lazy Brewer's Guide to Mashing
"Lazy brewers should take note that the longest portion of mashing is felicitously called a rest, during which you can do likewise."
Extraordinary Ordinaries
"The limitations of low-gravity brewing can spur the brewer on to produce beers of great artistry and seductiveness."
American Homebrewers
Fermenting Revolution Over Three Decades
The Little Beer of Horrors
Or, How to Host a Wickedly Fascinating Bad Beer Tasting
Twelve Beers of Christmas
Try your hand at a little wassail fun.

GADGETS:
A gaggle of gadgets
Some inexpensive treats that will brighten your brewing days.
Building a wort chiller
The immersion chiller offers a simple, effective way to quickly cool hot wort.

BREWSTYLES:
Dragon's Milk: English October Beer
Today we would call these beers barley wines, but that term is a relatively recent invention.
Kick-Ass IPAs
Here's a handful of ideas for ways to mangle and abuse the idea of India pale ale, yet still come up with something pretty great to drink.
A Flash of Brilliance: British Summer Ale
Summer ale is actually quite a modern creation, not yet 20 years old.
Flanders Sour Brown Ale
Because of their simple malt/hop profile and bright acidity, these beers make great bases for fruit beers.
Belgo-American Brewing
A look at four American breweries making Belgian-style beers.
Cream Ales
The Girl Next Door: Cream Ales
Fruit Cocktail
Let’s examine several constituent members that comprise a group of beers called fruit beer, or fruited beer, whichever you prefer.
Imperial Pale Ale
Imperial pale ale is a testament to the genius of American brewers of old, and also to American beer marketers, which, like it or not, are the most successful in the world.
Bavarian Wheat Beers
Cloudy, quirky, spritzy, and top-fermented. Learn a little something about Belgian Wheat Beers.
Porter: The first 100 years
With a little extra effort at home you can reproduce a porter straight from the history books.
Scotch and Scottish Ales
Despite the variety of beers produced in Scotland over the last few centuries, one particular flavor profile emerged as the characteristic style of the land. Here's a look at why and also how you can brew these ales.
Traditional bock
December is a perfect time to brew bock beers because you'll still be able to lager for about two months before the traditional mid-March tapping date.

WATER:
Check that water
Since water makes up about 90 percent of beer it's worth knowing the role of water in the brewing process and finding out the specifics of the water you are brewing with.
What's in it?
Here's a look at the major minerals found in water and the actual water profiles found in some major brewing cities.
Water: How much is enough?
In an excerpt from his book Designing Great Beers, editor Ray Daniels looks at how to calculate the volume of water needed for mashing and sparging.

BOTTLING ALTERNATIVES:
Beyond the 12-ounce bottle
Finding ways to dispense and distribute finished beer is the biggest headache encountered by brewers of all sizes. Fortunately, many potential solutions have been developed.
Party Pigs
These containers used by primarily by brewpubs can also work for homebrewers.
German mini-kegs
These 5-liter kegs offer you the chance to dispense draft homebrew at a cost of less than $90 for 5 gallons of capacity.

BREWING CHEMISTRY:
Primer on proteins
Proteins constitute a broad class of biological compounds that are critically important in many phases of brewing. Here's a close look at how they work and why they matter.