The Beer Cellar

Triple-X

Fermentation and Conditioning Use 11 grams of properly rehydrated yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68 °F (20 °C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

News & Announcements

14 Facts from the 2019 Homebrew Clubs Survey

Earlier in 2019, the American Homebrewers Association (AHA) conducted its first survey of homebrew clubs

Recipes

Winter Spiced Mead

Combine all ingredients, mix, and aerate thoroughly with a kitchen mixer or immersion blender. Creating about 1 quart more than 5 gallons of must will allow you to completely fill your secondary 5-gallon carboy while leaving behind all of the…

Beyond Beer

11 Seminars on Cidermaking

Learn the basics and intricacies on how to make cider at home.

Recipes

Ginger Dinger 2017 Dark Lager

Place crushed grains in 2 gallons (7.6 L) of 155°F (68°C) water and steep for 30 minutes. Then strain out, rinse with 3 quarts (3 L) hot water, and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 L)…

How to Brew

Experimenting with Cask-Conditioned Ale

Comparing traditional venting of cask ale to venting with a CO2 breather

Recipes

Bourbon Barrel Aged Full Eclipse II

Mash in with 18.9 gal. (71.5 L) of 165°F (74°C) water and hold at a rest temperature of 153°F (67°C) for 60 min. Batch sparge by draining mash tun, adding 8.2 gal. (31 L) of 168°F (76°C) water, and then…

Recipes

Rogue Chocolate Stout Clone

Rogue's Chocolate Stout is smooth, sweet and velvety, and tastes like a chocolate malted milkshake with slight hoppiness and bittersweet chocolate notes.

Recipes

Pig and Apples Cider

Clean your fermenting vessel with a non-soap detergent. Rinse well—any trace residue will end up in your cider!—and air dry. Sanitize your fermentation vessel and 2 foil sheets per sanitizer directions. Boil 1 pint (473 mL) water and let…

Community & Culture

Smithsonian Set To Showcase Brewing History

The Smithsonian's National Museum of American History will explore the history and industry of brewing in the United States in a new showcase located within the "FOOD: Transforming the American Table" exhibition beginning Oct. 25.

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