Jester Goldman
Recipe: Extract the Juice, Then Drink the BeerHere is an easy-to-brew, extract-based juicy IPA best consumed fresh.
No Rests for the Wicked: Juicy Goodness, Extract-BrewedIn this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.
Recipe: Jester’s Mintegranate SourThis recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.
No Rests for the Wicked: Brewing Kettle Sours with ExtractsIn further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.
Recipe: German Chocolate Cake StoutWith some thought and planning, big dessert stouts are well within reach of extract brewers. Here's a recipe featuring vanilla, pecan, cacao, and plenty of toasted coconut.
No Rests for the Wicked: Pastry Stouts, AcceleratedIn this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.
Learning Lab: O2? Oh My!In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?
Learning Lab: Accidentally on PurposeIn this Learning Lab, we intentionally make things harder for our yeast cells—to better understand what can go wrong, and how to recognize what happened.
Learning Lab: Sweet Mash ChoicesGet back to basics and focus on the starch-conversion mash step, to better understand which mashing regime best fits the beer you want to brew.
Learning Lab: More Ways to Get HoppyGo beyond the standard three-addition hopping schedule to test other techniques for injecting hop character into your beer.
Learning Lab: Standard Hops AdditionsHops for bitterness, flavor, and aroma... and, often, three corresponding additions to the boil. Using one-gallon test batches hopped differently, let's test our assumptions.
Learning Lab: A Richer Palette with Specialty GrainsLet's affirm the importance of building malt complexity. By mixing up your base malts, bringing in rye or oats, or experimenting with specialty malts, you can bring depth and nuance to your beers, creating a knock-out recipe.