Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Many college students don't know what to do with their life. After high school, many go to college or float part-time jobs until they decide on something and even then they are unsure of the direction they've chosen for themselves.…
Note: you will need at least a 6.5-gallon fermenter Place crushed crystal and Special B malted grains in 2 gallons (7.6 L) of 155° F (68° C) water and let steep for 30 minutes. Strain out (and rinse with…
On May 16, the Brewers Association invited 134 small and independent brewery employees to meet in the nation's capital to advocate on behalf of the country's small and independent brewing industry.
Don't miss another email from the American Homebrewers Association! In order to receive important emails such as renewal reminders and presale access codes, add info@brewersassociation.org to your email whitelist also known as a…
While oxygen is crucial early on in fermentation, it’s also the cause of the dreaded “oxidation” effect.
Homebrew club insurance open enrollment will be open July 1, 2019 to Sept. 1, 2019. The insurance policy period will run from Sept. 1, 2019 to Sept. 1, 2020. Sign-up your club through West's Insurance club enrollment form.
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.…
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