I figured it would be a good idea to write a basic summary of the acids in hops. I suppose should start by saying that there three main compound groups in hops that provide our sought after bitterness, aroma, and flavor. These groups are the hard resins, soft resins, and the essential oils. The consensus is that hard resins aren’t important and don’t contribute much of anything in terms of flavor and aroma. As such, I am going to ignore them… forever. (more…)

The Brew Pot:

Weather you are brewing extract or all grain, you should have a pot big enough to do a full boil. For most of us, a standard 30qt turkey fryer does the job nicely. While the aluminum ones are fairly inexpensive, and work, I recommend spending a bit more and getting a stainless steel one. Plus you get the added benefit of a high btu burner, so you don’t have take up the whole stove. And your mobile. This mobility is nice especially if you have a spouse that doesn’t appreciate the aroma’s of brewing.

Well, using the turkey fryer, we are covered for batches up to 7 Gal. For Larger batches, you have to graduate up to bigger, equipment. Polar-ware TM, considered the pinnacle of brew pots come in sizes to meet all needs. They also come with a stiff price tag. Another option, one that many people use, is the keg. However, kegs generally speaking are the property of a brewery. Personal ownership is possible however, it is up to individual to ensure it’s legality. Cut the top open, (should be done by a professional) and they make a really nice brew pot. When graduating to the bigger pots, a larger burner (more btu’s) may be necessary.

Some nice additions to any brew pot include a spigot near the bottom (I consider this a necessity). A thermometer about half way up is nice too. Both can installed as welded or weld-less.