Top 10 Articles of 2014

BWJlogoIn 2014, James and I posted over 200 articles to Beer and Wine Journal. Here are the top 10 reader favorites. (And below that, just because some articles “have legs,” are the top 10 articles that were posted in 2013, but read in 2014.) Let us know what you’re looking forward to seeing in 2015.

Top 10 Articles of 2014


10.) How Long Should You Mash?

Many homebrew recipes call for a 60-minute mash rest — but how long do you really need? As it turns out, it depends on the malt, what type of beer you are brewing, and other factors. In some cases, you may only need to mash for 20 minutes (or less).


9.) Making the Best Yeast Starter (I: Theory)

NoStartChartA good yeast starter will supply your wort with an optimal amount of fresh, healthy yeast for fermentation. Here are some of the main things to consider when making a yeast starter.


8.) Scaling Up or Down

A lot of homebrewers make 5.0-gallon (19-L) batches of homebrew. But, you can scale up or down to suit your situation. This articles gives the ins and outs of scaling up or down.


7.) Why Partial Mash? (Mashing vs. Steeping)

A call for extract brewers to consider partial mashing, and an explanation of the differences between mashing and steeping grains.


6.) Boost Your Hop Aroma (III: Aroma Extract)

IMG_0425Part of a series on boosting your hop aroma, a primer on making hop oil extract to boost the hop aroma in your beer.


5.) Clarity Ferm Experiment

Does White Lab’s Clarity Ferm really let you produce gluten-free homebrew? Chris Hamilton puts that question to the test.


4.) Basic Homebrewed Lambic Recipe

Sour beers are all the rage these days. Here’s a basic lambic recipe to get you started.


3.) Wheat IPA

Part of a series on IPA variants, the Wheat IPA article explains how to brew this popular melding of IPA and American wheat beer.


2.) Storing Wort Runs the Risk of Botulism

Clostridium_botulinum_01If you can starter wort with a boiling water canning procedure or store “cubed” wort for pitching later, you are creating the conditions that favor the growth of Clostridium botulinum, the bacteria that produces the botulism toxin. Although the risk of botulism poisoning is low, the results could be fatal. Read this so you understand the risks involved. (See also our Q and A on the topic.)


1.) Different Yeast Strains Yield Different IBUs

Our most-read article (by far) of 2014 — Chris White (of White Labs) and his crew discovered that some yeast strains strip more bitterness from wort than others. Here are his preliminary results.


Top 10 Articles Published in 2013 But Read In 2014


IMG_18711.) Simple 3-Gallon All-Grain Brewing

2.) PET Bottles in Homebrewing

3.) Staggered Nutrient Additions in Meadmaking

4.) What Temperature Should Your Sparge Water Be?

5.) Two Quick Water Guides — for hoppy ales

6.) Chloride to Sulfite Ratio — for hoppy ales

7.) A Simple Sour Beer

8.) Hop Amounts for American Hoppy Ales

9.) German Wheat Beer (Mashing and the Ferulic Acid Rest)

10.) 15-Minute Pale Ale


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Top 10 Articles of 2013

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