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• I started with 5-gallon (19-L) kits, but after about 30 batches I decided to double my capacity and brew all-grain 10-gallon (38-L) batches...
• A lady in our small town of Etna, California told me that she heard of using potatoes to brew beer...
• 15th Annual Homebrew Label Contest

  • Enter your homemade homebrew labels to win some great prizes in the 15th annual label contest!

• 2010 Hop Rhizome Supplier Directory

  • Ready to test your greenthumb by growing your own hops? Here is a list of suppliers where you can purchase the hop rhizomes and supplies needed to start your own vines...

• Evaluating Beer

  • Once your beer is bottled or kegged, you’re done, right? Actually, you’ve got one task left as a brewer — evaluating your beer. Critically tasting your own beer can reveal avenues for improvement in your homebrewing.

• Potato Beer, Scaling Recipes: Mr. Wizard

  • A reader asks the Wiz about the other way to mash potatoes — as an adjunct in beer. Plus: scaling up.

• Build A Tap Handle: Projects

  • Build your own tap handles and show off your labels.

• Home 'Tooning: Last Call

  • Beer and cartoons go together like . . . well . . . beer and cartoons.

• Bicycle Clones

  • This spring, while you’re inflating your tires, checking your brakes and getting ready for riding season, why not brew a bicyle-themed clone brew? Put the pedal to the metal with six brews from six bike-loving breweries.

• Conditioned Milling

  • Would you like to crush your malt more finely, but leave larger pieces of husk behind? This seemingly contradictory outcome can be achieved in your homebrewery through some variations on wet milling. Find out how.

• What I Learned From Saint Arnold

  • Saint Arnold is the Patron Saint of Brewing. Saint Arnold is also the name of a craft brewery in Houston, Texas. When a homebrewer turns professional there, what lessons will he learn? And do they apply to homebrewing?

• Degrees of Crystal: Tips from the Pros

  • Two brewers and one maltster give crystal clear tips on using the various colors of caramel malt.

• Northern English Brown Ale: Style Profile

  • The nuts and bolts of brewing a nutty, biscuity Northern English brown ale, a balanced British beer.

• Dry Hopping: Techniques

  • To obtain a big, fresh hop aroma, brewers turn to dry hopping — adding hops in the fermenter.

• Foam Collapse: Advanced Brewing

  • Foam is fantastic, but all good things must come to an end. The physics of foam collapse.