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Andy P. is a renowned cider brewer and microbiologist, combining his passions for biology and alcohol. With expertise in cider microbes and fermentation, he shares his knowledge through insightful articles on cider brewing, yeast selection and curious brewing techniques.
wine WRITER
Bill Johnson is a seasoned wine taster and passionate home brewer. With his wide expertise in both tasting and brewing of wine, he shares his knowledge through engaging articles on wine, sparkling, and still varieties. Unleashing the artistry of flavors, Bill’s writing captures the essence of fine libations.
beer WRITER
Mark Thomsen, a fresh-faced but highly talented brewing enthusiast, pours his expertise into every word he crafts on ExpertBrewing.com. With a fervent love for sour beers, his articles on brewing and beer exploration bring a tangy twist to the world of hops and malts.
Brewing is an art form that requires precision and attention to detail. One crucial aspect of the brewing process is measuring the specific gravity of the wort, which is the density of the liquid compared to water. This can be measured using a floating device, but that requires a fair amount of liquid and is…
Whether you’re interested in learning about traditional manual presses or state-of-the-art super efficient hydraulic models, this guide has got you covered. We’ll explore some of the features of different types of presses and discuss what makes them suitable for certain uses. So read on to learn more about how to make sure you find the…
As a passionate and experienced brewer, I often get asked the question, “How long does it take for fermentation to start?” This is a critical aspect of the brewing process and one that can significantly impact the quality of your final product. The fermentation process starts almost as soon as the yeasts is rehydrated and…
Discover the fascinating world of ice beer, its history, taste, and how to craft your very own version.
The proofing process is crucial in moonshine production as it determines the alcohol content and overall quality of the final product. Proper proofing ensures a consistent taste and potency. Traditional methods of proofing moonshine include using a hydrometer or a proofing parrot. These tools provide accurate measurements of the alcohol content, allowing the distiller to…
Apple juice and cider can be affected by a variety of microbes during different stages of their production. I am a microbiologist by education, so this topic is of particular interest to me! These microbes can originate from the apples themselves, the equipment used for processing, the water, or the environment in which the apples…
As an experienced brewer, one question I get asked a lot is, “Can you open the lid during fermentation?”. The short answer to this is: No, you shouldn’t open the lid during fermentation if you can avoid it. The further the fermentation has progressed, the worse the effects of opening the lid. In general, it…
As a brewer with years of experience and a deep passion for the microscopic wonders of fermentation, the question I hear most often is, “How much yeast nutrient should I use per gallon?” For optimal fermentation, use these yeast nutrient recommendations per gallon: beer requires 0.25 to 0.5 grams, cider needs 0.5 to 1 gram…
