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Every winemaker eventually has a fermentation that gets away from them. Maybe the room warmed up during the day. Maybe the yeast took off faster than expected. Maybe the fermenter was larger than usua … Read More

There is a moment in every brewer’s life when the hobby stops being “boil sugary grain tea and hope for the best” and becomes something sharper, stranger, and more satisfying. Maybe … Read More

Sugars in grains make your favorite brews possible, but they're also a source of great variability and potential confusion. So, let's dive into the sweet world of sugars in grains and understand how t … Read More

At a glance, the difference between a 12.5% wine and a 14% wine doesn’t look like much. Just 1.5%. Easy to assume they are more or less the same, with a slight difference in strength. Not so fas … Read More

It is easy to assume that grains with similar Lovibond ratings will behave similarly in your beer. After all, the number is precise. It suggests control. If two malts sit in the same color range, they … Read More