Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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)…
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…
Rogue's Chocolate Stout is smooth, sweet and velvety, and tastes like a chocolate malted milkshake with slight hoppiness and bittersweet chocolate notes.
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…
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.
Without yeast conducting fermentation, we wouldn't have beer! Check out these 4 Homebrew Con seminar recordings on yeast and fermentation. Access to hundreds of Homebrew Con seminar recordings is an exclusive benefit of AHA membership. 1. Yeast Genome Changes…
For your convenience, all links mentioned in the September/October 2019 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed digitally online…
To prepare sticky rice: Soak the sticky rice overnight.Steam rice until cooked, about 15 minutes, then rinse with cool water until rice is cool and no longer sticky. Mash…
Ferment at 65°F (18°C) for 4 days, then let free rise until fermentation is complete.
Share Post