Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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.
Mash at 156°F (69°C) for 60 min. Boil 75 min. Steep tea bags in wort for 5 minutes, then discard. Chill and oxygenate. Ferment at 64°F (18°C) to final gravity. Steep coffee beans at 67°F (19°C) for 24 hours. Package.
Day 0 Mix 12.5 g GoFerm with about 250 mL of 110°F (43°C) water until it dissolves completely. When the mixture reaches 104°F (40°C), sprinkle yeast on top to rehydrate and leave for about 20 minutes. Mix cider and…
Mash at 153°F (67°C) for 60 minutes. Ferment at 67°F (19°C). Conduct a 60 minute boil, following additions as listed in the ingredients.
To prep, freeze your blueberries for at least 24 hours. Then pick out and discard any that have mold or look off, although smashed berries are fine. Possibly grab an extra pound to compensate for the loss of these throwaways.…
Single infusion mash at 153°F (67°C) for 60 minutes. Boil 75 minutes, adding hops as indicated. Ferment at 65°F (18.3°C).
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