Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
In honor of International Beer Day—a worldwide celebration of beer styles, brewers, and drinkers—we are sharing eight homebrew recipes and articles on fermented beverages from…
Mash at 155°F (68°C) for 60 minutes. Lauter, sparge, and collect wort. Boil 60 minutes, adding hops as indicated. Cool to 67°F (19°C). Ferment at 67°F (19°C) until specific gravity stabilizes at or near 1.018 (4.6°P). After fermentation, cold crash…
By Megan Wabst Sour cream—a "cream" that has been slowly preserved, or soured, with an acid to create a thicker, tangy cream—is simple to make at home! The key is…
Starting August 3, 2020, membership dues for the American Homebrewers Association will be increasing for 1- and 3-year annual memberships.
Mash at 152°F (67°C) for 1 hour or until an iodine test confirms starch conversion (a longer mash may be needed to fully convert the unmalted wheat). Lauter, sparge, and collect wort. Boil for 60 minutes, adding hops as indicated.…
Every year, the American Homebrewers Association confers the Radegast Club of the Year Award to acknowledge one club’s efforts to better their local community through the power of homebrewing and beer. In 2020, the Radegast Club…
Use the indicated water profile for all 16 gal. (60.6 L) of brewing water (to treat 16 gal. reverse osmosis water, use 6 g gypsum, 2 g table salt, and 10 g calcium chloride). Mash 60 minutes at 156°F (68.9°C),…
We’ve compiled six Homebrew Con seminar recordings that dig into the intricacies and understanding of malted grains.
General Notes If you do not have R/O water, any potable water low in minerals that is dechlorinated will be acceptable. Ferment at 62°F (17°C). Prior to pitching the yeast, oxygenate must for 30 seconds. …
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