Who says you can't have your own "Firkin Friday" at your homebrewery? We took a look at what makes beer "real ale," how to cask condition and serve your real ale and a heated debate that surrounds the real ale…
There's nothing like the look of a creamy head on a homebrewed stout or the lacing on a glass after finishing a Belgian ale. But beer foam isn't just about appearance. The bubbles from your beer impact carbonation level, aroma, flavor and body. Beer…
By Josh Pfriem Brewing classical lager beers is a balancing act that allows you to unleash delicate and subtle flavors while showing off beautiful raw ingredients. To drink a well-made German lager is like experiencing a well performed symphony; it is…
Nevin Stewart developed a cheap and easy way to create apple juice from whole fruit that can be fermented into delicious hard cider. If you have access to delicious apples, you don't want to miss this!
[This article is the Novermber/December 2017 Zymurgy online extra] Session beers can be formulated using virtually any standard-strength beer as a template. They can be sour (Berliner weisse), malty (English mild), Belgian (patersbier), or…
Single infusion mash at 147° F for 60 minutes. Add first wort hop additions. Conduct 90 minute boil. Chill to pitching temperatures and add yeast. Ferment at 55° F. Once primary fermentation is complete, rack to secondary. Sanitize a…
Mash the malts at 140°F (60°C) for 45 minutes using 1.1 qt. water per pound of grain (2.3 L/kg). If using juniper, mix the branches or berries into the mash. Raise the temperature to 158°F (70°C), and hold 45 minutes,…
This week's Pimp My System feature sports a 25 gallon homebrew system! I guess wine isn't the only thing in Walla Walla, Wash. Jody pulled parts from scrapyards to make a beast of a homebrew set-up.
