Tag: Extract Brewing

Squeeze the most out of your brew day with this tasty sour, made with malt extract, Magnum hop pellets, and leftover hot liquor tank water.

To achieve peak bitterness without green muddiness, this Pliny the Elder clone calls for multiple doses of hop extract.

Buoyed by the meteoric rise of Not Your Father’s Root Beer, 2015 has undoubtedly brought us the Summer of Botanical Beer. But where will it all end? Or will it?

I didn’t need homebrewing and a love of craft beer to bring my son and me closer together, but because he suggested we make Wheaton’s Own Going To California Pale Ale, he ended up giving me the best Father’s Day gift of all time: something that brought me closer to my own dad.

Of the country’s estimated 750,000 homebrewers, the vast majority are extract brewers. Many of them are brewing vets and produce an excellent tipple. Why does extract beer’s reputation suck so much? Two reasons—old extract and noob brewers.

Remember—keeping the beer flowing is the goal. Do whatever it takes. Cut all the corners you need. Short boil or mash? Sure! Extract? Sure! Yeast with no starter? Go fer it. If it gets the beer made, do it.

Varying in color, strength, aroma and flavor, the style is a confusing flux of newness. Soft bready aromas and sweet wheat flavors provide a safe experimental base. Everything else is up in the air!

As I write this, I’ll be brewing my first batch of beer in two months and showing you ways to defeat the inevitable slump.

The step by step process of setting up your own homebrew shop.