Time does not heal all wounds when it comes to meadmaking. So what makes a mead worthy of aging? With little solid research available to supply advice, home meadmakers must rely on anectdotal evidence. Here, we explore some of those anecdotes.
An Unconventional Approach for Brewing Really Strong Ales
By: Andy Tipler
Much conventional wisom exists on how to brew beers with more than 20% ABV. Let’s throw most of it out the window and consider other approaches to making a good strong ale.
In these times of upheaval and social change, it’s nice to know we can cling to a few things that don’t change much. According to discerning palates of Zymurgy readers, the best beers in America remain firmly entrenched.
From malts and hops to stainless growlers and conicals, there’s something in this year’s gift guide for every homebrewer and beer lover. New this year: our sponsors have lined up some slick deals just for you (or that special homebrewer on your list).
This Sahti recipe is from Historical Brewing Techniques by Lars Marius Garshol. Now until Oct. 8, get a free copy when you join or renew for three years.
Olavi Viheroja lives in Häämenkyrö in western Finland. He learned to brew from his father and a neighbor in nearby Jämijärvi, but has incorporated some tricks from his neighbors in Häämenkyrö. “You can steal knowledge,” as he puts it.
Steep the grains at 160°F for 30 minutes. Stir in the extract and bring to a boil. Boil for 90 minutes with the above hop additions to acquire 5.5 gallons to the fermenter.
Mash malts with 8 chopped doughnuts at 152°F (67°C) for one hour, adjusting mash pH to 5.4 with citric acid if needed. Lauter, sparge, and run off wort onto the first wort hops and the 2 whole doughnuts in the…
Grab your 1 liter beer stein and get ready for Oktoberfest! In celebration of the centuries-old beer celebration in Munich, we've compiled 5 tried-and-true Oktoberfest recipes to showcase the array of options when it comes…
Mash at 154°F (68°C) for 60 minutes and batch or fly sparge to collect 7.4 gal. (28 L) of wort. Boil 60 minutes, adding hops as indicated. Chill wort to 68°F (20°C) and pitch S-04. Ferment at 68°F (20°C) until…
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