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Fill Your Ears with Brewing Knowledge

There are many resources available to improve your brewing knowledge. I, Nathan, have a library of brewing books but find it difficult to find time to relax and read with work and two young kids. To fill my need to absorb knowledge, I listen to a lot of podcasts. Many of these podcasts are brewing related. Here is a list of podcasts I enjoy listening to. Listen while brewing. Listen while commuting. Listen while doing yard work. Listen while getting exercise.


After Two Beers –

After Two Beers is a podcast put out by All About Beer Magazine. Each episode interviews a professional brewers and “other engaging beer experts” in a casual setting, after drinking two beers together.

Basic Brewing Radio –

Basic Brewing Radio started with audio and video podcasts back in 2005. James Spencer and other hosts explore brewing topics, often with guests, designed for the starting brewer. They have even made some instructional DVD’s for the beginning brewer. This podcast covers a wide range of topics presented clearly for any level brewer.

BeerDownload –

“BeerDownload is the only podcast that pits beers heat to head in a tournament style competition to find out which beer reigns supreme.” BeerDowload started in 2010 with a tournament bracket of 256 beers that were drank and ranked by one of the hosts the previous year. Each podcast put two of the beers against each other in a taste test. The best beer that day moved one. The show was, and is, recorded in the Chicago area so the beer news is Chicago and Midwest focused. Currently, BeerDownload is recorded and broadcast out of WLPN Lumpen Radio and is running a smaller tournament.

BeerSmith Podcast –

The BeerSmith Podcast is an informational podcast hosted by Brad Smith. Brad is the creator of the popular BeerSmith Home Brewing Software. The Podcast explores topics and styles with interviews from brewing authors, brewers, and other industry experts. You don’t need to use BeerSmith to enjoy this (but the BeerSmith software is great).

Experimental Brewing –

Homebrewers and authors Drew Beechum and Denny Con talk beer, homebrewing, and experiments testing what you thought you knew about brewing beer.

Master Brewers Podcast –

Published by The Master Brewers Association of the Americas, the Master Brewers Podcast explores topics for the professional brewer with interviews. Often the guests discuss an article published in the Master Brewers Quarterly. Even though the quests and topics are aimed at professional brewers, experienced homebrewers will find many of the discussions interesting and may find something to apply to their brewing.

The Beer Temple Insiders Roundtable –

Owner of the Beer Temple craft beer store in Chicago, Chris Quinn, holds a weekly discussion about beer with brewers, distributers, bloggers, and enthusiasts; beer insiders. The guests often have a Chicago focus but the topics are those that interest the industry professionals around the country. The Insiders Roundtable is broadcast and recorded at WLPN Lumpen Radio.

The Brewing Network –

The Brewing Network was founded in 2005 as an internet radio station focused on hombrewing and craft beer. All the radio shows are available live and through podcasts. The shows are produced in the Bay Area of California so there is usually more focus west coast beers. Also, many of the shows don’t hold back on the language, so listening with young or easily offended members is not recommended. The Brewing Network has a strong following known as the BN Army and the homebrew club of these members won multiple American Homebrewers Association Club of the Year Awards.

The Session – The Session is the original radio show the launched the network. The shows are usually over two hours and include discussions on styles, interviews with brewers, brewing nest, and random radio talk. Many well-known contributors in the homebrewing and professional brewing worlds can be heard on the Session including Mike “Tasty” McDole, Warren “Beardy” Billups, Nate Smith, Jamil Zainasheff, Sean O’Sullivan.

Brewing the Style – The third iteration of the show hosted by award-winning homebrewer and author turned owner/brewer of Heretic, Jamil Zainasheff. This show focuses on one style a week, usually with a taste test and cumulating with a recipe.

Brew Strong – Get geeky with Jamil Zainasheff and the author John Palmer. Brew Strong gets technical on brewing topics for those who want to dive deeper. Current shows often go in depth to answer a listener question about the technical side of brewing.

The Sour Hour – A show about creating wild and sour beers. The Sour hour is hosted by Jay Goodwin of The Rare Barrel and usually has in-depth interviews with other professional sour beer makers from around the country.

Dr. Homebrew – Dr. Hombrew bills itself as a live BJCP score sheet. Each show addresses two listener submitted beers by two master BJCP judges while discussing the scoring with the brewer.

Retired Shows

The Jamil Show – The original show featuring Jamil Zainasheff. Each show focused on one of the BJCP indicated styles at the time with a description of the style and recipe.

Can You Brew It – When The Jamil Show ran out of styles, Jamil brought in Mike “Tasty” McDole to attempt to clone their favorite commercial beers. Sometimes the clones were judged by the professional brewers.

The Home-Brewed Chef – Beer chef Sean Paxton hosted this show about cooking with beer and pairing food with beer.

The Brülosophy Podcast –

The founders of Brülosophy discuss their beer experiments, xBmts, and analyze the results. This group of guys have been running scientific experiments on the result of brewing methods and ingredients for years. They have been publishing them on their blog web page. Now you can listen to them talk about one experiment at a time.


Well, there is a lot to listen to and there is so so much more that I don’t listen to. I hope you enjoy filling your ears with brewing knowledge as background or a way to escape what you are actually doing.

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Clean & Sanitize Your Home Brewery

If you talk to professional brewers, you are bound to hear a few of them say that a brewer is really a glorified janitor. The same is true for homebrewers. If you want to get the beer you intend to make, you need to make sure that all your equipment is clean and sanitized. But what does it mean to be clean? sanitary? How are they different? What about sterilizing?

To clean is remove any dirt. This includes stains, gunk, or any “foreign matter”.

To sanitize is to kill, or at least drastically reduce, spoiling microorganisms to negligible levels.

To sterilize is to eliminate all forms of life, especially microorganisms. This may be chemically by killing them or physically by removing them totally.

In brewing, winemaking, or anything in which there are microorganisms we want to, we need to do some cleaning and some sanitizing. Sterilizing would be great, but usually is not needed and is much more difficult.


Cleaning typically involves some sort or detergent, some chemical, and some physical scrubbing. Common soaps, dish soaps and laundry detergents, can be used to help clean equipment. The problem with many of these is that they include perfumes, they smell pretty. You don’t want those smells to get into your beverage.

There are several options to avoid these perfumes. One is using sodium percarbonate, like Arm and Hammer Super Washing Soda. Oxygen cleansers are also popular, like Oxyclean. There are several products that have been approved by the FDA as cleansers to be used in food-manufacturing. Duluth Homebrew Suppl y has a variety of these.

Powered Brewery Wash (PBW) is powerful percarbonate cleanser. You can soak fermenters and PBW will loosen almost anything so it can rinse off.

Straight-A is a similar percarbonate cleanser that has a similar effectiveness.

One Step is another cleanser that advertises itself as a “no rinse cleanser.”  You must clean all of your equipment. I recommend that you clean after you use it and before you put it away. You won’t want to brew if you have to clean before even starting.




There are not as many options for sanitizing as there are for cleaning, but it is just as important for anything that touches liquid after it has been boiled. For brewers, anything after the boil should be sanitized before touching your wort or beer. For wine and other beverages that don’t boil, everything should be sanitized. As important as sanitation is, something cannot be sanitized unless it is clean. You cannot get in there behind any dirt to kill unwanted microorganisms. Clean first, then sanitize. Unfortunately, this is a two steps that cannot be avoided without risk.

There are a few options to sanitize for homebrewers. One is to use bleach. Bleach is cheap and readily available. The drawback is that bleach probably should be rinsed after using. You need to rinse with freshly boiled water or you risk reintroducing microorganisms back in. If you do not rinse, you might get a chlorine flavor in your finished beer. Some homebrewers use an iodine-based iodophor sanitizer, like IoStar. Iodophor sanitizers do not need to be rinsed if their concentration is low but they can stain plastic. IoStar and other iodophor cleansers do not necessarily need to be rinsed, but it is common to because of the color.

StarSan is a sanitizer made by the same company as IoStar, Five Star Chemicals. StarSan is an acitic sanitizer. StarSan is extremely popular with brewers because it requires a short contact time, as little as 30 seconds, it will not stain plastics, it is less hazardous to your skin than bleach, will not contribute off-flavors in your beverage if used at the recommended concentration, and it foams. Many people are afraid of the foam, but, as you may hear supporters of StarSan say; “Don’t fear the foam.” Anything the foam touches is sanitized like the liquid. Also, the foam is a low concentration that it does not need to be rinsed. I have hear of people accidentally racking wort into a fermenter with a gallon or so of StarSan still in it. The beer turned out fine, although I hope to never have to try it to make sure.

Sanitization can be done without chemicals. To do this, heat is needed. Some homebrewers use their oven to sanitize their already cleaned and dry equipment. The problem with this is that it takes time, oftern more than an hour, and after you are left with very hot equipment, some of which is not very stable at high temperatures (I’m looking at you glass bottles). Some dishwashers have a sanitize cycle that uses high heat and water, making steam, to sanitize.


Sterilization is not needed in home breweries. If objects are properly sanitized, the extremely small number of microorganisms will be outcompeted by the organisms we want; by the yeast and whatever. To sterilize, steam is the surest bet. Even with the high heat, dishwashers cannot be relied upon to sterilize. An autoclave or pressure cooker is really needed, and finding one large enough that is not super expensive is difficult.


Homebrewers, winemakers, mead and cider makers, and everyone else need to pay attention to cleaning and sanitizing. You cannot sanitize what is not clean. You need to clean first. Then you can sanitize anything that is contact with your liquid after bit has been boiled. What you use it up to you and what works best in your home brewery. We have a selection of safe chemical options here at Duluth Homebrew Supply. We can give you recommendations and answer any questions.

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Local Breweries to Have a Drink At

At Duluth Homebrew Supply, we love to support local businesses. We carry products from local businesses like Duluth Loves Local, Harbor Hops, and Sota Clothing. When we aren’t drinking the beverages we make ourselves, we like to visit and support local breweries. Below is some information about local breweries that we like to visit and support:


Bent Paddle Brewing Company (

Bent Paddle has a small taproom serving all their distribution releases and typically a tap room only selection. No kitchen but carry-ins are welcome and sometimes a food truck stops out front.

* Bent Paddle gives a discount for American Homebrewers Association members.

1912 W Michigan St, Duluth

Blacklist Artisan Ales (

Blacklist has a sizable taproom and a garage door that opens with nice weather. The taproom pours their distribution releases and multiple special taproom only selections. No kitchen. Blacklist occasionally has live music in the evenings.

120 E Superior St, Duluth

Canal Park Brewing Company (

Canal Park serves a rotating selection of beers in their pub-style restaurant. Canal Park offers a great outdoor area looking towards Lake Superior to sit and eat or to just have a beer.

300 Canal Park Dr, Duluth

Castle Danger Brewery (

Castle Danger has a large taproom and outdoor patio. The taproom pours their distribution releases and special taproom only selections. No kitchen but carry-ins are welcome.

17 7th St, Two Harbors


Fitger’s Brewhouse (

Fitger’s Brewhouse pours a selection of flagship beers in addition to many seasonal and special beers in the pub-style restaurant. The beer list is constantly changing and there is outdoor seating.

* Fitger’s Brewhouse gives a discount for American Homebrewers Association members on growler fills.

600 E Superior St, Duluth

Hoops Brewing (

Dave Hoops, former head brewer at Fitger’s Brewhouse, just opened this brewers in Canal Park. Focusing on great examples of beer styles, Hoops will have a large beer hall-like taproom. No kitchen but carry-ins from around the area are welcome.  Hoops even had runners to get food if the location does not deliver.  Take beer to go in crawlers.

325 S Lake Ave, Duluth

Lake Superior (

Lake Superior has a small taproom off the side of their production brewery which pours a selection of their production beers. You can see almost the entire brewery while you have your beer. No kitchen.

2711 W Superior St #204, Duluth

Thirsty Pagan Brewing (

Thirsty Pagan pours s selection of flagship beers and a large selection of seasonal, special, and sour or wild fermented beers to accompany its pizza menu. Thirsty Pagan frequently has live music in the bar area and has a small outdoor space.

1623 Broadway St, Superior


Coming Soon as of June 27, 2017


Earth Rider Brewery (

Tim Nelson, co-founder of Fitger’s Brewhouse, is renovating the former Leamon Mercantile Co. building in Superior into a brewery. The taproom will be in the Cedar Lounge just down the block from the brewery. Renovations are going and plans are to begin brewing later summer.

1617 N. Third St, Superior


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The American Homebrewers Association

Established in 1978, the American Homebrewers Association (AHA), is more than a group of homebrewers. There is so much more to the organization what was founded before homebrewing was legal in the US.

The AHA was founded by Charlie Papazian after he and his friend. Charlie Matzen, published a short newsletter about homebrewing in the Boulder, Colorado area. This newsletter came to become the bimonthly magazine published by the AHA and distributed to all of its 47,000 members, Zymurgy. Every AHA member receives this magazine containing articles about ingredients, equipment, homebrew recipes, reviews of commercial beers, and much more. Also, members of the AHA have access to the back issues dating back to 2000.

The main goal of the AHA is not to publish Zymurgy. The AHA spends much effort helping guide local groups through legislation to support homebrewing. Although homebrewing has been legal on the federal level since President Carter in 1978, each stats has its own laws. It wasn’t until 2013 that homebrewing has been legal is all 50 states. Mississippi became the last state to legalize homebrewing on July 1, 2013. (Alabama was the last state to approve legal homebrewing but its law went into effect immediately after the Governor signed the bill on May 9, 2013 while Mississippi’s law, approved earlier, didn’t go into effect until July 1.) Even with homebrewing now legal everywhere, what exactly can be made and how it can be shared is not always clear in each state. The AHA provides a resource for local groups that run into ambiguous existing legislation and new legislation that may limit the enjoyment of the hobby, usually through unintended consequences.

The AHA annually puts on Homebrew Con, formally the American Homebrewers Conference. This massive conference moves to a new location each year to highlight the local commercial and homebrewing scene. This year, 2017, Homebrew Con is in Minneapolis. In order to attend Homebrew Con, you must be a member of the AHA. Homebrew Con is also the location of the last round of the largest homebrewing competition, the National Homebrew Competition (NHC). This competition is so large there are regions set up months before Homebrew Con that beers need to pass through. Only the best of the best from AHA members make it to NHC at Homebrew Con.

If you are not interested in attending Homebrew Con or entering your brews into a competition, AHA members receive still more benefits. The AHA teams up with local breweries to put on AHA Rallies. At these rallies, breweries open their doors for a tour, a discussion with brewers, usually a tasting (or two), and some door prizes. Some breweries even provide attendees with wort prepared on their system for members to take home.

Another connection between breweries and AHA members are AHA Member Deals. A number of breweries offer discounts to AHA members. These discounts are sometimes happy hour prices all the time, a drink size upgrade, growler fill discounts, or discount of food or merchandize. In the Twin Ports area, Bent Paddle Brewing Co, Fitgers’ Brewhouse, and Old Chicago offer discounts. Homebrew stores also get in the action. We at Duluth Homebrew offer a 10% discount for AHA members.

Where can you find all of these discounts? The AHA launched a model app to help members find all their benefits. Brew Guru is available to AHA members and nonmembers who love beer. The app features a map overlaid with locations of breweries and homebrew stores that offer discounts and even those that do not. You can even set the app to give you an alert when you get close to someplace that offers a discount. In addition to pointing out breweries and discounts, the app contains articles to read while you wait for your beverage. Continue reading The American Homebrewers Association

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Local Hops

When most homebrewers think of hops to use when brewing, they think of the small silver bags of pellets they get in a beer kit or pick up at the homebrew store (like Duluth Homebrew Supply ). But, where do these hops come from? It would not surprise you that the majority of hops that you see in these little packets are grown come from Germany and the Northwest United States. (Actually, in 2014 according to the Food and Agriculture Organization of the United Nations, Ethiopia actually harvested the most hops, followed by Germany and the US.) But, did you know that hops are grown around us in the upper Midwest? We are at the same latitude (around the 47th north) as Washington state where some of the largest US hop farms are located. Yes, our winters are a little harsher and summers a little cooler, but because of the similar latitude, we get similar sunlight for the hops top grow.

In Minnesota, there are 28 commercial hop farms according to the Minnesota Hop Growers Association ( Wisconsin also has a number of commercial hop farms, many of them are members of the Wisconsin Hop Exchange ( Within 100 miles of Duluth there are four hop farms and a couple just a little further up the road.

At Duluth Homebrew Supply, we carry whole cone hops grown and packaged at Harbor Hops on Hwy 2 outside of Two Harbors. You can easily drive right by the farm and miss it. If you have gone to the start of the Beargrease Sled Dog Marathon the past couple of years, you have driven right by the farm. This is a small 10 acre hop farm that is currently growing 18 hop varieties. At DHS, we are happy to have bags of whole hop cones of Crystal, Northern Brewer, and Saaz from Harbor Hops.

Part of the hop growing process is taking care of the rhizomes, the root-like structure that annually sends up the bines upon which the hop cones grow. These rhizomes are periodically thinned and split in the spring. These new rhizome pieces can then be planted to grow new hops. Harbor Hops makes their extra hop rhizomes available to home growers. If you would like to grow your own hops in your backyard, you can pick up rhizomes from us as DHS. We currently have great looking rhizomes of Brewer’s Gold, Centennial, Challenger, Crystal, Golding, Northern Brewer, and Saaz. How is the time to plant these rhizomes. Once they poke out of the ground, they are fast growers. You can almost watch them grow, sometimes growing inches in a day and can grow up to twenty feet tall in the right conditions. If you want to grow your own hops there are many great resources; books, blogs, articles, and forums (and maybe a future DHS post).

Harbor Hops hops have been used by local breweries. Our friends across the hall at the Fitger’s Brewhouse used 175 pounds of centennial right off the bine from Harbor Hops to make a wet hop beer last fall. Let’s hope they do it again. Many of the other hop farms in Minnesota and Wisconsin also work with local breweries making similar beers. There is something special about a beer with hops that were picked just hours earlier.

If you are not sure about growing your own, you can help pick hops at some of the local farms. Harbor Hops realized last September during their hop harvest that there was no way that they were going to be able to pick all the hops that grew while the hops were at their peak. So, they invited people to come pick a bine full of cones and take it home with them for much less than you can get from a store (even DHS) and much fresher.

Most of the hops you can use to brew are harvested, processed, packaged, and shipped around the world. Why not try something new and brew with some hops grown locally. Extend the local support from drink local, eat local, and shop local to brew local.

Duluth New Tribune published an article about Harbor Hops in April: Local hops add flavor to Northland brewing scene

Local Hop Farms from the Minnesota Hop Grower’s Association:

Aaron & Linnea Hansen – Aitkin

Harbor Hops – Two Harbors –

North Road Hops – Hovland –

Six Finger Farms – Beaver –

Squeedunk – Hackensack

Sunny Knoll – Brook park

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May 6th National Homebrew Day!

In 1988, the US Congress declared May 7 as National Homebrew Day. Homebrewing became legal in the United States just ten year before this on October 14, 1978 when President Jimmy Carter signed bill H.R. 1337 into law. This bill, among other things, contained an amendment (Amdt. No. 3534) calling for equal treatment under the law for home winemakers and home beer brewers. Adults would be allowed to brew 100 gallons per adult, up to 200 gallons for a household, for personal use and not pay taxes on this home brewed beer. With the declaration of National Homebrew Day, the American Homebrewers Association (AHA) created an associated event to celebrate. The AHA Big Brew Day is held annually on the first Saturday in May. Homebrew clubs, shops, and other homebrewers around the US and the world celebrate by brewing common recipes and having a unified toast to homebrewing.

The 2017 Big Brew Day, again Saturday, May 6, has homebrewers brewing three recipes from the book How to Brew by John Palmer at various get together events across the US and beyond. How to Brew is one of the most widely referenced homebrewing books for beginning brewers. This being said, even an experienced brewer often refers to the book. As someone that has been brewing for years, I still keep mine handy and know right where it is for when I have a question. This year’s recipes include an IPA (Rushmore American IPA), a Saison (Battre L’oie Saison), and an Oktoberfest Lager (Klang Freudenfest Oktoberfest Lager). Each Big Brew Day event will be brewing at least one of these recipes with experienced homebrewers. One of the great things about the homebrewing community is that experienced brewers are so welcoming to new and perspective brewers. Big Brew Day Events are no different.

In addition to brewing, Big Beer Day features a simultaneous toast. This year’s toast is at 1:00 pm ET, 12:00 pm noon CT, on May 6, 2017. Even if you are not at a Big Brew event, join well over 10,000 other homebrewers and raise a glass of a favorite beer. Cheers to brewing at home!

More information of the AHA Big Brew Day: Big Brew for National Homebrew Day



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It’s Spring-ish, Time to Brew!

As the weather begins to turn from winter to spring, we can begin to think about brewing outside again, or at least brewing outside comfortably. I (Nate) brewed my first batch of the spring just last week. My equipment sits dormant for the winter in the basement. Where does your equipment sit when you are not brewing regularly? There are some questions to ask yourself before breaking it out again for the “brewing season”.

Does my equipment need to be cleaned?With the extended time sitting somewhere, even if it was cleaned thoroughly before being put away (and I hope it was), it doesn’t hurt to give your equipment an inspection and a quick cleaning before brewing for the first time. Unless you see something growing (blah!) or obviously see some dirt, this does not need to be a super sanitize clean. A quick wash in warm soapy water should be enough. Make sure you give everything a good rinse after. Look at your brew pot, funnels, hydrometer, and such.

Does plastic equipment need to be replaced?

If you are like me, you use the same auto siphon, wine thief, and bottle filler over and over and over… Give each of your pieces of plastic equipment a look. Maybe a clean is enough. Maybe it is time to replace it. If it looks like there are tiny scratches or even cracks (I’m thinking about my auto siphon here), it may be time to replace them before you begin brewing for the year. Each of these items aren’t that expensive and I always feel good using new equipment, even if it is not a new toy. Other small pieces to look at are airlocks and stoppers. Do you know where they are and are they actually clean? If not, get some new ones.

Does your plastic tubing need to be replaced?

All that clear plastic tubing you have that isn’t as clear as it was when it was new, replace it. This plastic tubing is one of the leading causes of contamination in you beer (or other fermented beverage). If the tubing is starting to get foggy, starting to turn yellow, or even feels a little tacky/sticky, you are better of just replacing it. It would be a shame to have your first batches of the year become accidental sours at best (soured IPA, yum).

Do you have hops in the freezer that can be used?

I always end up with half an ounce of this hop and a third ounce of that hop that didn’t go into a brew. I close them up as best as I can, seal them in a plastic bag, and stash them in the freezer to be forgotten and buried. Do you have a collect of hops in your freezer? If you stored them well, away from air and frozen, they might still be good. Before I even decided on my recipe for my first brew of this year, I made a list of all of these hops I had so I could think about them as I choose my what I am going to make this year. Remember to give them a smell before you use them. If they don’t smell good anymore, they aren’t going to taste good in your beer. (There are some styles that traditionally use old, “cheesy” hops. If you are keen enough, maybe some of your older hops can go this direction.)

Do you have the small ingredients you use for each batch?

I always use some additive ingredients in each batch. I try to remember to get more immediately after I use up what I have or when I notice I am running low, but there is always the time I forget until brew day. Why not take inventory now? For all-grain brewers; do you have your water chemicals you use? minerals? salts? acids? maybe 5.2 if you are being as simple as possible but still paying attention to your mash pH. If you are measuring your pH, do you have enough buffer, cleaning, and storage solutions? I always through a finning agent at the end of the boil; whirfloc or irish moss. Do you have enough left from last year to get you started? I also like to give my yeast enough support as they can have. I like to add some yeast nutrient or energizer to the end of the boil. Do you have some to help have healthy yeast?

Do you have enough cleanser and sanitizer?

Since we are talking about ingredients, what about your cleanser and sanitizer. Remember you cannot sanitize something that is not clean. We already talked about giving your equipment a quick inspection and clearing before your first brew day. But, how do you clean your equipment before putting it away temporarily until your next brew? (Trust me, it makes it easier to brew again if it is clean already and you don’t have to clean it before brewing. Also, what about your fermentation vessels? How do you clean those? I like to use a brewery cleaner (I love PBW) to save myself some elbow grease. Don’t forget to check your sanitizer levels. You don’t want to be brewing and go to prep your fermentation vessel (glass carboys for me) and find that you are out of your favorite sanitizer. Might as well get some when you are getting your ingredients for your brew.

If you brew outside, if your propane tank full enough?

This happens to me about once a year; I am in the middle of a boil and the propane runs out. I know, I should just get a second tank so that I always have one full for brewing outside or grilling, but I just haven’t bitten the bullet and bought a second tank. Check your propane level before starting to brew. Remember, as propane expands (as the propane in the take does when you are removing some to brew or cook hot dogs) its temperature decreases. With it still being cold out, if you are not careful, your propane tank can freeze. To help prevent this, you can put your take in a water bath (more thermal load to give heat to the tank), maybe even with some of that extra warm water from your mash.

Are your measuring tools calibrated?

The start of the “brewing year” is a good time to make sure all the tools you use to measure the numbers of your beer are calibrated. Most dial thermometers have an adjustment screw. Some digital can be adjusted. If your thermometers are off, at least knowing how far off will help. Or, start the year with a new one. Maybe you get that more accurate cooking thermometer with a timer and temperate alert built in that you have been looking at. If you use a pH meter, you are probably used to calibrating it repeatedly. What about your hydrometer, or if you are lucky enough, a refractometer? Both of these can be checked with pure, distilled water. They should read 1.000 SG. Refractometers are easy to adjust. Hydrometers are a little more difficult. Again, maybe you need to just know how much it is off or get a new one.

How are you going to cool your first batch?

I usually use an immersion chiller from my outside hose to chill by beer. With the groundwater here and Lake Superior, it is usually pretty cold and easily can lower the temperature to pitching temp in the time it takes me to get some of the rest of by brew cleaned up (and maybe open a beer). It was a good thing that I thought ahead before my first brew. I must not have fully drained my hose last fall. It had some ice in it blocking the way. I’m glad I checked this and had a plan. I would not be able to cool with my immersion chiller outside but can use it from the utility sink in the basement. I decided to carry by kettle with 6+ gallons of work downstairs. If you don’t have an immersion chiller that you can attach to a utility sink, or cannot carry your brew pot down stairs, you need to think about how you are going to cool your wort. Can you use your usual method at this time of year? Do you need to try some other method? Back when I brewed in apartments and before a built my immersion chiller, I used to place my kettle in the sink, bathtub, or big plastic party tub with ice water. Maybe this is what you do now. Maybe you need to go back to this method early in the year.

With the weather turning warmer, yes it is relative, it is time to begin brewing outside again. Be prepared before you brew. It will make the session go more smoothly and you will remember how much fun it is again. If you don’t do a little prep work, your day might be a little more difficult. But then, what homebrew day goes absolutely perfectly? I’m sure there are things I missed and already forgot I did (or should have done). As Charlie Papazian says, “Relax. Don’t Worry. Have a Homebrew.”


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Homemade Dog Treats Using Spent Grain

treatsA simple recipe to keep every member of the family happy with your brew hobby!


  • 4 cups spent grain**
  • 2 cups flour
  • 1 cup peanut butter
  • 2 eggs


  1. Take all the ingredients and mix in a large bowl, until it looks pretty evenly mixed up.
  2. Spread the mixture on a 12 ¾ x 9 x 2 pan (Placing tinfoil underneath helps with cleanup).
  3. Press the dough around until you’ve got approximately an even inch of thickness.
  4. Bake for about 30 min at 350 F to solidify them.
  5. Remove from the oven and if you’re feeling creative, use a cookie cutter to make shapes, or take a knife and cut them into squares.
  6. Reduce the heat to 225 degrees and bake them on a cook sheet for four to five hours. It may take longer for thicker treats.
    • Make sure that you bake the treats until they are completely dried out. If they aren’t totally dry, they can become moldy.
  7. Store in an air tight container.

**IMPORTANT REMINDER: Be sure there are NO HOPS included with the spent grain.  Hops are toxic to dogs and can cause extreme illness or death.

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Helpful Hints to Keep Your Brew “Brewing” in the Cold

There’s nothing better than an ice cold beer. But here’s a few tips to make sure your brew doesn’t get “ice cold” too early?

shieldCarboy Shield:  Use a 4 in 1 carboy shield to insulate your carboy.  The shield fits snuggly around 5 and 6 gallon carboys, conserving heat and protecting your brew from the harmful effects of light. As a bonus, the padded insulation also helps protect the glass from any accidental damage.

Brew Belt: A Brew Belt will help maintain a constant brewing temperature of 68-75° F for up to 8 days. The 15W belt comes with two spring sizes to fit most fermenters.belt

Digital Temperature Controller: The digital controller has a digital display with adjustable differential. It can be used to either heat or cool a fermentation environment. When hooked up to a refrigerator, it turns the compressor on when the ambient temperature rises above your programmed temperature; when hooked up to a heater, it activates when the temperature drops too low. A sensor probe monitors the temperature inside while the readout displays it in either Fahrenheit or Celsius.

Heating Pad: Place a heating pad underneath your fermenter and let the process of convection do its thing. As most pads are unregulated, you’ll have to keep an eye on the temperature and be mindful not to overheat your fermenter.

bulb100 watt Light Bulb: Place a 100 watt bulb approximately 12 inches for your batch to warm up the temperature by as much as 8-10° F.  Back the bulb away, or use a lower wattage to affect less of a temperature increase. Be sure to cover your carboy with some sort of blanket to protect it from the potentially harmful effect of direct light.

Aquarium Heater: Put your fermenter into a tub or larger bucket and fill the outside container with warm water. Using an aquarium heater (available at most pet supply stores) heat and regulate the temperature of the water.

Polish Ingenuity: Wrap a blanket around your fermenter and keep it in a box.  This will help to insulate your wort and minimize temperature fluctuations… Side Note: we did our best to include duct tape into this recommendation, but couldn’t come up with any logical uses. However, it’s always best to keep a roll nearby, just in case.polish flag

Location, Location, Location: Take a few days and monitor the temperatures, or fluctuation in temperature, throughout the areas in your house you typically place your fermenter. This will allow you to find the ideal storage space. Also, avoid placing your fermenter directly onto cold flooring, particularly cement, which are usually many degrees below ambient room temperature.

Brew a Lager.  Take advantage of the cooler temperatures to brew a cold fermenting beer.  Lager yeasts work better at an average temp of 45-60° F (Ales require 60-75° F).

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