Beer-themed image featuring different types of priming sugar alongside the text, "How much priming sugar do I need?"

Priming Sugar Calculator

Don’t risk a bottle bomb. Calculate your priming sugar needs with this priming sugar calculator. NWBS Priming Sugar Calculator Inputs Units US (gal / °F / oz) Metric (L / °C / g) Amount Being Packaged Gallons (US) or Liters (Metric) Beer Temperature Use the highest temp after fermentation (°F or °C) to estimate residual CO₂. Target Carbonation (Volumes of CO₂) Adjust: 2.3 vol Tip: choose a style chip, then fine-tune with the slider. Results Residual CO₂ (from temp) 0.00...

September Issue of The Hotbreak Newsletter

What do apples, hops, and rare wine have in common? They’re all packed into this month’s newsletter — with gear rentals, fresh-hop events, and once-a-year wine kits. View this email in your browser Vol. 6 Issue 9 September 5th, 2025 Hi << Test First Name >>I If September were an aroma, it would likely be apples and green hops. The store smells like both today, which is a nice break from the usual smell of grain dust and spilled quality...

Not All Scotch Is Whisky: A Malt-Lover’s Guide to Scotch Ale

Not All Scotch Is Whisky: A Malt-Lover’s Guide to Scotch Ale “You see the word Scotch on a beer label and your brain does a little flip,” I joked on the podcast. Many of us picture whisky, peat, fire and kilts. What you’re actually holding is a malt‑rich beer that never saw a barrel and doesn’t care about hops. That mix‑up is part of the charm. Scotch Ale, or Wee Heavy if you want to sound like you’ve been to a...

Crack the Code: Malt COA’s

If you’ve ever looked at a malt COA and thought, “Cool… but what am I supposed to do with this?”, you’re not alone. A Certificate of Analysis (COA) can look like technical overload—but it’s actually one of the most useful tools in your brewing kit. This page is your resource hub for making sense of the COA and using it to brew better beer, consistently. 🎧 Start Here: Listen to the Episode In our latest podcast episode, “Crack the Code:...

Summer Brewing: How to Master Warm-Weather Fermentation

Let’s say it out loud- nobody wants a banana-flavored IPA. I won’t allow it. If you’re brewing a Hefeweizen, a little isoamyl acetate can be charming, even expected. But that compound is the harbinger of doom for the rest of us, especially when your summer brewing setup lacks tight temperature control. The average brewer’s greatest fear? Opening the fermenter to a wave of fruity betrayal. It’s the stuff of nightmares. You start out dreaming of a crisp Kölsch or bright...