Originally published in the September/October 2003 issue of Zymurgy magazine On Saturday Night Live, Billy Crystal's character Fernando used to say, "It's better to look good than to feel good, and dahling, you look mahvelous." Well, I wouldn't go quite…
Mash grains at 153–154° F (67–68° C) for one hour. Ferment at 68° F (20° C). After primary fermentation, dry hop with a blend of Columbus, Amarillo, and Cascade pellets and hold for 10 days.
Single infusion mash at 154° F (67° C). Ferment at 68° F (20° C) until gravity drops to 1.020 (5° P), rack into secondary fermenter and dry hop for two weeks. Bottle, using dry malt extract to prime. Allow…
Bart Watson, Chief Economist for the Brewers Association, examines the economic impact of making beer at home.
The American Homebrewers Association is excited to share the news that the California legislature passed without opposition, and Governor Jerry Brown has signed into law, AB 2172. The new law will go into effect January 1, 2017. Read on for the…
Dough in with 4 gallons (15.1 L) of 100° F (38° C) water and allow to rest for 1 hour. Infuse one gallon (3.8 L) of near-boiling water every 15 minutes (6 additions total), stirring thoroughly after each addition. Mash…
Mash grains at 122°F (50°C) for 10 minutes. Raise to 156°F (69°C) and hold for 60 minutes. Boil 80 minutes. Rack to secondary and dry hop for three days at 36°F (2°C).
"The Lost Art of Homebrewing" is the cover article of the first-ever issue of Zymurgy magazine.
Water Profile: NYC water treated with Campden tablet, 3 g CaCl, and 2 g MgSO4 Dough in at 102° F (39° C) and hold for 15 minutes. Mash at 148° F (64° C) for 60 minutes then 154° F (68°…
Mash grains at 158° F (70° C) for one hour. Mash out at 168° F (76° C) for five minutes. After primary fermentation, transfer to glass secondary and pitch Wyeast Roselare Blend as well as ~250 mL (~1…
