Seminar
Ever heard someone say, “You never need to do a decoction?” Today we might say, “You may never absolutely need to do a decoction, but you should embrace it as another available technique.” Join us as we take a fresh…
Seminar
Drew Beechum and Denny Conn discuss concepts from their upcoming book, Experimental Homebrewing. They'll cover why you should experiment and how to set up and evaluate your experiments, as well as give tips on equipment, recipes and ingredients for fruitful…
Seminar
Homebrewers are not just into beer, you’re also into food! Fellow foodies unite in this seminar breaking down the complex topic of pairing. We’ll talk about beer and food pairing principles, along with palate tricks and tips garnered through years…
Seminar
Interest in sour beers has never been higher, but to many the idea of making their own sour beer seems like an impossible dream. But what if there were a fast, easy method to get active making sours? Sour mashing…
Seminar
Excellent beer can be made by beginner homebrewers with simple equipment and 10 simple steps to making better beer. By avoiding the most common faults in homebrewing, homebrewers using extract malts on their kitchen stoves can produce high-quality beer. This…
This beer was made with a reiterated mash in which wort from the first mash was used as brewing liquor for the second mash. The Maris Otter and half of the specialty grains (except the C20) were first mashed at…
Mash at 131°F (55°C) for 20 minutes and then 152°F (67°C) for 60 minutes. Boil 60 minutes, adding hops and spices as indicated. Begin fermentation at 65°F (18°C) and hold for 48 hours. After 48 hours, let temperature free rise…
Let us introduce you to the Lama Brewery, this Behemoth of a HERMES homebrewing system is this weeks focus for Pimp My System. This homebrewery is capable of brewing forty gallons of homebrew at a time and is loaded with gadgets you just have to see!
Ethiopia has a wonderfully diverse culinary tradition, but the one food that’s found at nearly every meal is a spongy, fermented flatbread known as injera.
When perceiving certain aromas of beer, you may hear people refer to “esters” and “phenols.” These terms are often times used incorrectly or interchangeably. The fact of the matter is, esters and phenols are quite different, though they…
Mash at 152° F (67° C) for 60 minutes. Boil 60 minutes. Ferment at 55° F (13° C) and allow to free rise to 58° F (14° C). Hold for 7 days, then allow to rise to 60° F (16°…
