Seminar
Understand how the select the right yeast strain for a specific beer style; Hear recommendations for yeast strains to use depending on the aroma and flavor profile of the beer you want to brew.
Susan Ruud, owner of Prairie Rose Meadery and past National Homebrew Competition winner, shares her recipe for a traditional mead with a bochet option.
The 44th annual conference assembled fans of fermentation and an all-star lineup of experts to bolster homebrewers' skills and knowledge.
For your convenience, all links mentioned in the July/August 2018 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can…
February 28, 2020 By John Moorhead, American Homebrewers Association House Bill 4158 (H4158) provides that a person at least 21 years of age may manufacture alcoholic liquor for personal or family…
Josh Becker, an Illinois-based homebrewer, has created a unique tradition with his brother and best friend. The three share birthdays within weeks of each other, and every year they threw a Birthday Trifecta bash, and, of course, there is homebrew. Becker…
Mash grains at 150° F (66° C) for 60 minutes. Split Carafa malt between sparge and mash. Primary fermentation for 14 days at 60° F (16° C). Secondary fermentation for 30 days at 34° F (1°…
This was a 2006 club project of the Whales Homebrew Club. The cider was pressed by Pine Hill Orchards in Colrain, Mass: 38% Jonathan Gold, 30% Northern Spy, 15% Macoun, 10% Spartan, 7% Macintosh. Primary fermentation for…
By John Moorhead Those plants that are more important to the survival of man, or which have stimulating psychological effects upon him, are, in tribal and early Western societies, thought to incorporate a particularly powerful…
Water Treatment Reverse Osmosis water treated with 1/4 tsp 10% phosphoric acid per 5 gallons. 1 tsp CaCl2 in mash. Mash 15 minutes at 131°F (55°C). 60 minutes at 151°F (66°C). Boil Length 90 minutes.…
Mash grains around 151-154° F (66-68° C) for 60 minutes. Follow hop additions as noted in the ingredients list. Follow fermentation schedule given by the chosen yeast.
Mash with a single infusion at 162°F (72°C) for one hour. Ferment at 70°F (21°C) with Wyeast Lambic blend for two months. Add to 30-gallon Solera red wine barrel and remove 10 gallons of older aged beer. Blend…
