Whether you are new to the homebrewing scene or want to be able to talk beer making with your non-homebrewing friends, a basic understanding of the vocabulary used when learning and discussing the craft is essential. Here are five terms that…
Lots of unusual ingredients are used in making beer, especially by us homebrewers. So it's really no surprise that oysters—the kind from the ocean, not the Rocky Mountains (although that's happened, too)—eventually made their way into the brew kettle. It may sound…
This post was submitted by Salt Lake City AHA member, Brandon Besser. Brandon works part-time for his local homebrew shop and is a full-time professional brewer for Uinta Brewing Co. Like a lot of homebrewers,…
On Thursday, August 21, Governor Jerry Brown signed AB 2609, a bill to allow homebrewer organizations to host homebrew events in the state of California like the Southern California Homebrewers Festival and the AHA National Homebrewers Conference. The new…
Directions and tasting notes for Wynkoop Colorojo Clone courtesy of Andy Brown. We boil our Denver city water before the brew day and acidulate it with gypsum or acidulated malt. The single infusion mash temperature for this beer is at…
Barrel and wood-aged beers seem to be ever-growing in popularity among home and craft brewers. Aging beer on wood creates interesting complexity which varies due to wood type, level of the wood's "toast" and the length of time the wood is…
To the new homebrewer, understanding the differences between batch sparging and fly sparging can be confusing. For the seasoned masher, deciding which is a better process for your homebrewing set-up can be an even greater challenge. What is Sparging? Sparging is part…
Henry Neilson, an engineering grad student with a knack for DIY projects and an enthusiasm to get others homebrewing, shared his custom grain mill with us. Check it! Inspiration After brewing all-grain batches for quite some time, it was frustrating to buy…
Start with 6 gallons of fresh Bartlett pear cider and adjust acidity to 0.6% with malic acid. Sulfite with a 10% solution of potassium metabisulfite to 50 ppm and allow to rest overnight. Prepare 6 grams of Lalvin DV-10 with…
Mash grains at 152° F (67° C) for 60 minutes. Sparge at 168° F (76° C). Add dextrose 10 minutes before the end of the boil. Chill wort to 65° F (18° C) and ferment for 4 days, then allow temperature…
Water Treatment Targeted the “Yellow Full” Brunwater profile, using Boston-area MWRA tap water. Mash 4.16 gallons water 1.2g CaCl 1.2g gypsum 0.4g Epsom Salt 200mg Kmeta 0.6g Brewtan B 2.1ml…
Mash at 151° F (suggested: 1 tsp. CaSO4). Ferment with your favorite American Ale strain at its suggested temperature. Dry hop at high krausen. Carbonate to 2.5 volumes CO2. Compare the the real thing!
