Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Ferment apple and honey must at 20°C (68°F) for three weeks, with staggered nutrient addition for the first three days with DAP only. When complete, press apples and move to secondary on top of vanilla beans and medium-toast French oak.…
Rehydrate S-04 in 12.5 g Go-Ferm. Dissolve honey in water and ferment at 65°F (18°C). Degas once a day for one week. Add 2.4 g Fermaid K and 4.5 g DAP on days 1, 2, and 3. Add 2.3…
Mix Go-Ferm into 8 oz. (240 mL) of 110°F (43°C) water. Let temperature fall to 104°F (40°C) or lower, add yeast, and stir gently. Allow to sit for 10 minutes. Meanwhile, mix honey with enough hot water to liquify it…
Mix honey in fermenter with enough hot water to liquify. Top off to 5 gal. (18.9 L) with cold water. Mix well and take a gravity measurement. Sprinkle dry yeast on must, seal the container, and attach an airlock. Place…
Mash at 151°F (66°C) for 60 minutes. Boil 60 minutes, adding hops and lactose as indicated. Ferment at 67°F (19°C).
Julian Shrago of Beachwood BBQ & Brewing shares his ten tips on homebrewing a West Coast IPA.
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.
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