Rogue Chocolate Stout Clone
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.
Pig and Apples Cider
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…
Smithsonian Set To Showcase Brewing History
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.
Fermentation Foray: 4 Homebrew Con Seminars on Yeast
Fermentation Foray: 4 Homebrew Con Seminars on Yeast
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…
November/December 2019 Zymurgy Magazine Links
November/December 2019 Zymurgy Magazine Links
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…
Future Forward Sour Saison
Future Forward Sour Saison
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…
Buzzzed Cyser
Buzzzed Cyser
Ferment at 65°F (18°C) for 4 days, then let free rise until fermentation is complete.
Peppermint Porter
Peppermint Porter
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.
Chateau Gates Cyser
Chateau Gates Cyser
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…
Mike’s Mild
Mike’s Mild
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.
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