Without yeast conducting fermentation, we wouldn't have beer! Check out these 4 Homebrew Con seminar recordings on yeast and fermentation. Access to hundreds of Homebrew Con seminar recordings is an exclusive benefit of AHA membership. 1. Yeast Genome Changes…
Register your best beer, mead, and cider in the world's largest homebrew competition by March 15, 2024.
In this Zymurgy Live webinar, uncover the secrets of NA brewing, learn about its benefits and challenges, and delve into recipes and the evaluation process for NA homebrew.
Sponsored Content
Produced by Fermentis, the SafAle WB-06 delivers well-attenuated beers (an apparent attenuation between 86 and 90%) and is ideal for wheat base beers, such as Belgian and German styles (Wit Beers, Weizen, etc.).
To brew the Summertime Ginger Ale, mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C), with pre-boil wort volume of 6.5 gal. (25 L). Bring to a rolling boil for 60…
Having helped my father homebrew for the better portion of my life in our pseudo home brewery, the Barberton Brewing Company, I knew how to wash and dry bottles. He had brewed since the early nineties, and in some way,…
Use 50% reverse osmosis filtered water and 50% tap water. Infusion mash at 150°F (66°C) for 60 minutes.
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the Wort A specialty grains (Munich and CaraVienne malts) into a grain bag and tie off…
The International Herb Association (IHA) has selected the 2018 Herb of the Year, and it is our favorite bitter beer ingredient: hops!
Conduct a single infusion mash at 154°F (67.8°C) for 60 minutes or use your favorite sequence of infusions, decoctions, and direct heat to perform a step mash with rests at 145°F (62.8°C), 160°F (71.1°C), and 168°F (75.6°C) for 30 minutes,…
The American Homebrewers Association is hosting the 3rd annual Capitol Hill Staff Homebrew Competition in D.C.
