· 7 min read
Brewing beer at home from start to finish (with diagram)
From grain to glass: milling, mashing, lautering, the hop boil, whirlpool, chilling, fermentation and kegging — with a diagram and three suggested equipment combos.
Learn to Brew: Guides & Recipes
Tested recipes, technical guides and equipment advice from the KRS team.
· 6 min read
Where to buy brewing equipment? A first-day checklist
Where to buy home brewing gear: what you actually need, 304 stainless or plastic, all-in-one or separate vessels, and six questions to ask before you pay.
· 6 min read
DIY keezer: turn a chest freezer into a beer tap
A keezer is a chest freezer with a wooden collar for faucets — cheaper and holding more kegs than an upright kegerator. What to buy, the build order and CO2 safety.
· 5 min read
Brewpub floor plan: seven things to settle early
Before quoting a brewpub system, settle floor area, three-phase power, water and drainage, steam venting, tank placement, the glycol chiller and routes for malt and kegs.
· 8 min read
Mashing: the temperature rests that decide strength and body
Which enzyme works at which temperature, why 63°C gives a dry beer and 70°C a fuller one — with real Castle Malting mash schedules for lager, wheat beer and stout.
· 7 min read
Mash pH: measuring it right and bringing it to 5.2–5.6
Why mash pH matters, when to measure, why the sample must be cooled, and how to adjust with lactic, phosphoric or acidulated malt.
· 6 min read
Sulfate-to-chloride ratio: crisp and bitter or soft and malty
SO₄:Cl ratios by style, the ppm each gram of gypsum or calcium chloride adds, with worked 20 L examples for a West Coast IPA and a NEIPA.
· 7 min read
How brewers read a water report
The six ions that matter, their useful ranges, converting alkalinity to bicarbonate and calculating residual alkalinity to see whether your water suits pale or dark beer.
· 6 min read
Water treatment for pale lager and pilsner
Pale beers need soft water with near-zero alkalinity: target profiles for Bohemian and German Pilsner, salt additions for 20 L of RO water and how to bring pH to 5.2–5.4.
· 7 min read
20L NEIPA recipe: hazy, juicy, loaded with Citra
Oats for a silky body, two dry-hop charges and oxygen control at kegging to keep that orange-gold colour.
- ABV
- 6.6%
- IBU
- 35
- OG
- 1.064
· 5 min read
Carbonating in a corny keg: pressure by temperature
How to set your regulator for the right carbonation for each style, with a quick-reference table.
· 6 min read
2-vessel or 3-vessel: which brewhouse fits your venue?
Capex, footprint, brews per day and staffing compared for 200L–500L venues.
· 6 min read
A Czech pilsner for tropical climates
Cold-ferment at 10°C in a keezer, lager four weeks — bright, clean bitterness.
- ABV
- 5%
- IBU
- 32
- OG
- 1.048