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Young wine is a crowded employee meeting where everyone talks at once. Alcohol keeps interrupting. Tannin is being rude. Oak has prepared a very long presentation about oak. Acid is asking pointed que … Read More

I usually try to keep myself out of these articles. Not because I do not have opinions, but because your beer and winemaking aspirations should be the center of the conversation, not me. But every so … Read More

Beer makers should take wort chilling seriously. It is easy to think of chilling as a practical step that simply gets the wort cool enough for yeast, but that misses what is really happening. Chilling … Read More

Most wine and beer makers understand the importance of sanitizing. They know that wild yeast, bacteria, mold, and other contaminants can ruin a batch. Because of that, sanitation gets talked about con … Read More

When selecting a beer kit, new brewers often see long lists of ingredients, specialty grains, hops, yeast, flavor additions, and detailed steps and immediately think, “That one is too advanced f … Read More