Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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°…
The American Homebrewers Association issues the 2019 Homebrew Shop of the Year award during Homebrew Con.
Mash at 150° F (66° C) for 60 minutes. Collect 5.5 gallons (20.82 L) wort. Heat to 200° F (93° C) to kill off all unwanted bacteria. Cool to 120° F (49° C). Transfer to keg/cooler and pitch 1 lb…
Bring water to a boil. Add enough water to cover mango, tea, and nutrients in a heat-resistant vessel. Steep for 10 minutes. Dissolve honey into mixture and top off with de-chlorinated water to 1 gallon (3.8 L). Stir or shake…
Zymurgy® Magazine Announces Winners of Annual Survey Boulder, Colo. • June 19, 2019—All hail the best ale…stout and IPA! Zymurgy magazine, the publication of the American Homebrewers Association (AHA), today revealed…
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