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 152° F (67° C) for one hour and sparge at room temperature. Once the temperature of the wort reaches 120° F (49° C), add the unmilled 2-row to inoculate with Lactobacillus. The original recipe calls…
Gordon Strong shares this Australian-style sparkling ale recipe from his book "Modern Homebrew Recipes."
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.
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Mash at 154° F (68° C) for 60 minutes.
Check out these 7 Homebrew Con seminar recordings on various topics dealing with water and its role in making quality beer, mead, and cider.
This is a light, airy, crusty sourdough bread recipe that looks and tastes just like the sourdough from your local artisan bakery, and it’s very easy to make.
Note: this recipe is intended to create a 5.5 gallons (21 L) of wort, yielding 5 gallons (19 L) of beer. A step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 L) of 140°F (60°C)…
Steep grains in 3.5 gallons of water at 155° F (68° C) for 30 minutes. Add extracts and candi syrup. Boil for 60 minutes. Chill, rack the wort into 2 gallons of chilled water in the carboy, and ferment to…
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