By Caroline Dunker, Worts of Wisdom member In Zymurgy Spring 1995 (Vol. 18, No. 1) “Club News”, we learned about the experience of incorporating their club from the Paumanok United Brewers, Inc. (PUB). In that same issue, the Worts of…
Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate subsequent lautering problems, it is also advisable to add about 10% of the dry malt weight in rice hulls at dough-in. After the cytolytic…
Spent grain is a brewing byproduct—grain that was used to make beer and is no longer needed after mashing or steeping.
Mash grains for 90 minutes at 148° F (64° C). Remember that half the herbs go into the mash, and half are added during the boil. Mash out at 168° F (76° C) for 10 minutes.
Ricotta is one of the easiest cheeses to make at home, only requiring basic ingredients and common kitchenware. Ricotta cheese recipe included!
In celebration of International Women's Day and International Women's Collaboration Brew Day on March 8, this week's featured recipe is by Donna Reuter, a member of the SAAZ (Society of Akron Area Zymurgyists) homebrew club.
For more information on making mead, head over to our How to Brew Mead section! A “hot” area for debate in the mead making community is whether or not to treat the honey with heat as a means of pasteurization…
This partial mash blonde ale recipe from Chris Colby is lighter in color and drier than could be made with malt extract alone.
Bring 3 gallons of water to 150°-170°F (65.6°-76.7°C). Steep the crystal malt for 30 minutes. Remove the specialty grains and add half (4 lb, 1.8 kg) of the liquid malt extract to the pot and stir until dissolved. Bring to…
Cold, kegged beer and portability are not the best of friends, but Tim Sinks constructed a way to serve two kegs on-the-go and in style! With a little ingenuity, Tim was able to convert an old 5-gallon whiskey barrel into jockey-box suitable for a king!
