This is the first time I’ve done this, but I really enjoyed reading this post after it was pointed out to me by Gillian, who collaborated with Custom Made on the writing of this post. It’s got some great info on the history of home brewing in the USA, as well as 10 tips for how to be more sustainable when brewing at home. If you’ve got an article you think we should share, use the contact form to get in touch! I hope you enjoy using some of these tips about sustainable home brewing.
I particularly like #1- get onto all grain if you can, because this gives you more control over your beer but also cuts out a huge amount of processing that the ingredients go through. I also wanted to add to #7 about chilling more efficiently- I see chilling as hugely wasteful of water (and when I started home brewing I was short on money, too) so I adopted the no-chill method that the Aussie Brew In a Bag Brewers have championed. It breaks your brewday into 2 as you mash and boil on day 1, then let the wort cool on its own in the kettle until pitching temperature, before transferring it to the fermentation vessel. I’ve never had a problem arising from this, and it uses no water at all for chilling.
You can read the full article at Custom Made
(http://www.custommade.com/blog/sustainable-homebrewing/)
Or if you just want to look at the pictures, the infographics are below:
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