The Beer Off-Flavor Series: Diacetyl
Arkansas Passes New Homebrew Legislation
Arkansas Passes New Homebrew Legislation
Homebrewers in Arkansas successfully lobbied their state legislature to pass new homebrew legislation
10 Award-Winning Recipes for National Homebrew Day
10 Award-Winning Recipes for National Homebrew Day
May 7, 2019 In 1988, May 7 was announced before Congress as National Homebrew Day. The date falls nearly a decade after the American Homebrewers Association held the very first National Homebrew Competition in Boulder, Colorado, on May 6, 1979. To celebrate…
Texas Craft Brewers Guild Needs Your Immediate Help on a Beer-To-Go Vote Today
Texas Craft Brewers Guild Needs Your Immediate Help on a Beer-To-Go Vote Today
If you are a beer enthusiast and/or homebrew in the state of Texas, please continue reading. If not, please do not contact the legislative of Texas. The Texas Craft Brewers Guild has requested that beer enthusiasts take…
The Beer Off-Flavor Series: Chlorophenol
May/June 2019 Zymurgy Magazine Links
May/June 2019 Zymurgy Magazine Links
For your convenience, all links mentioned in the May/June 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…
Probably the Best Beer in the…House
Probably the Best Beer in the…House
Mash in at 131°F (55°C) and hold for 15 minutes. Raise to 148°F (64°C) and rest for 30 minutes. Raise to 162°F (72°C) and rest for 30 minutes. Raise to mash-out temp of 168°F (76°C) and hold for 5 minutes.…
Hobo BoHo Pilsner
Hobo BoHo Pilsner
Strike with 4 gal. (15.1 L) of 134°F (57°C) water and rest at 122°F (50°C) for 20 minutes. Decoction #1: Pull 1/3 of the mash with minimal liquid. Raise to 152°F (67°C) for 20 minutes in a separate vessel…
May the Bock Be with You
May the Bock Be with You
Heat 21.5 qt. (20.3 L) water to 104°F (40°C) and mash in the 13.8 lb. (6.3 kg) grist. This should lower the temperature to about 100°F (38°C). Let the mash rest for 30 minutes. Take about one-third…
Meister Groll Bohemian Pils
Meister Groll Bohemian Pils
Heat 18.7 qt. (17.7 L) water to 103°F (39°C) and mash in the 9.7 lb. (4.4 kg) grist. This should stabilize at about 100°F (38°C). Let the mash rest for 30 minutes. Remove about one-third of the mash, approximately…
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