Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Seminar
Brut IPA has emerged from the turbid world of murky IPA haze as a new style that is brilliantly clear, effervescent, full of hop flavor and aroma, low on bitterness, and bone dry. Come learn all about the Champagne-like quality…
Seminar
This seminar will provide homebrewers with many different options for building brew stands. From choosing and planning the system and selecting materials to putting it all together, you’ll learn how to avoid potential pitfalls along the way. Whether you are…
Seminar
Debating whether to make a starter can be confusing. Do I really need to make one? How is it different than just adding more yeast? In this talk we’ll explore what making a starter can do and dive into some…
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In this presentation, homebrewers will learn to develop and apply novel technologies to solve common homebrew problems. All these useful projects work well and are inexpensive and practical to build at home. Learn about fun DIY projects like a temperature…
Seminar
Tired of seeing delicious beer—the product of several weeks and lots of love—mutilated by your draft beer dispensing system? It takes only seconds for a beer traveling from keg to faucet to leave a bad taste in your mouth if…
Seminar
Effectively coordinate educational topics and speakers for your homebrew club to promote continued learning, active membership, and club longevity. Homebrew clubs that encourage members to remain up to date and informed are much more successful than so-called “drinking clubs.” This…
Mash malts at 152° F (67° C) and allow to rest one hour. Sparge at 168° F (76° C). Boil 60 minutes. Chill to 70° F (21° C) and oxygenate. Ferment at 68-72° F (19-22° C). "Active" dry hops are…
Quaff vice president Doug Brown shares how his club earned the 2019 Radegast Club of the Year Award.
Heat water to around 110° F to help the honey mix in well. Add enough honey to reach gravity of 1.128. Cool must (unfermented mead) to 67° F. Rehydrate 2 packets (10 grams) of Lalvin 71B-1122 yeast in 115°…
Mash in for a protein rest at 122° F (50° C) for 20 minutes. Pull your first decoction of about 9 quarts (9 L) and boil for 15 minutes. Add back to main mash and equalize at 150° F (66°…
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