Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash at 153° F (67° C) for 60 minutes. Boil 60 minutes, adding kettle hops, Whirlfloc, and yeast nutrient at indicated times. Ferment at 95–100°F (35–38°C) if using the LallBrew Voss Kviek Ale Yeast until terminal gravity is reached, or…
By John Moorhead To the untrained eye, a homebrew recipe can look like a secret code of abbreviations, acronyms, schedules, and brewing lexicon better left for Alan Turing. However, over time homebrewers have condensed beer recipes down to the essentials. Homebrew…
Mash at 152°F (67°C) for 45 minutes. Boil for 60 minutes. Ferment at 68°F (20°C).
Spent grain is a brewing byproduct—grain that was used to make beer and is no longer needed after mashing or steeping.
Follow along the process of making this easy amber ale with our Easy Guide To Making Beer video! Steep the grains at 160° F (71° C) for 30 minutes. Conduct a 60 minute boil, following the hop additions…
Lori Ertl of Plymouth, MN, member of the Primary Fermenters Brewers & Vintners, won a gold medal in Category #12: English Brown Ale during the 2017 National Homebrew Competition Final Round in Minneapolis, MN.
Mash grains at 152°F (67°C) for one hour. Ferment at 68°F (20°C) until terminal gravity is reached. Add dry hops in secondary and package after three weeks.
Grind unmalted wheat berries in malt mill until the consistency of grits; this takes approximately four passes through. If in need of aged hops, ask your local shop if they have any "expired" hops. They are also available through online…
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