Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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While oxygen is crucial early on in fermentation, it’s also the cause of the dreaded “oxidation” effect.
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Mash grains at 152°F (67°C) for 60 minutes. Sparge at 170°F (77° C).
"Skunked" beer is often times blamed on temperature change, but it's actually caused by something quite different!
Mash malts at 148° F (65°C) and allow to rest one hour. Apply heat or boiling water to increase temperature to 168° F (76° C) over 20 minutes. Hold at 168° F (76°C) for another 10 minutes to mash out.…
Dimethyl sulfide (DMS) is an off-flavor commonly found in lighter-colored beers, and there’s a reason for that!
Incubate crushed blackberries and 3 lb (1.36 kg) crushed raspberries with 0.6 g pectinase at 62°F (17°C) overnight. Add enough potassium metabisulfate to target 30 ppm of SO2. Whip together honey and water thoroughly. Pour fruit mixture into the honey/water…
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