Jiro Ono is an 85 year old itamae (sushi chef), owner of the first restaurant of its kind to be awarded a three-star Michelin Guide rating. A sushi master, who despite having...
I must admit that once I made the switch to all grain brewing I did not want to go back to extract brewing… that being said, there are a lot of things I learned about...
When a new brewer goes on to pitch yeast on their first batch, there’s a universal feeling that the beer might not ferment… That the beer might be ruined…...
Brewing beer is about getting sugar from grains… when we mash grains we convert the starch into sugar and we extract that sugar… that’s why brewers who use...
One of the more common problems brewers face is finding a good recipe to brew, but being the wrong version… it can be annoying as an extract brewer to find a good...
Brewing mistakes are more easily detected in the works of others… Brewers are fast at pointing out what others are doing wrong, but never stop to look at their own...
Individual knowledge grows linear. Group knowledge grows exponential. That is the power of a mastermind group… … and it’s one reason why I encourage anyone...