Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Zymurgy magazine—the bi-monthly homebrewing publication for members of the American Homebrewers Association (AHA)—has announced the results of their Best Beer in America 2019 survey.
For your convenience, all links mentioned in the July/August 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…
Illustrator Victor Beuren, creator of the July/August 2019 cover for Zymurgy magazine, talks about his process and connection to homebrewing.
Mash at 155°F (68°C) for 1 hour. Pitch yeast at 62°F (17°C) and allow to rise to 67°F (19°C) over 7 days. Ferment at 67°F (19°C) to terminal gravity. Crash to 42°F (6°C) and hold 10-14 days.
Mash at 150° F (66° C) for one hour. Boil 60 minutes, adding kettle hops as indicated. Pitch yeast starter at 65° F (18°C) and ferment at 7 days. Dry hop at 65° F (18° C) and lower…
Conduct a cereal mash with the black rice, 10 oz. (284 g) of the Maris Otter, and 5.5 qt. (5.2 L) water in a small brew pot. (See “Brewing with Rice” in the May/June 2017 issue of Zymurgy to learn…
Mash at 152°F (67°C) for 60 minutes and batch sparge. Boil 60 minutes. Add chiles at flameout and steep 10 minutes. Chill to 68°F (20°C), oxygenate, remove chiles, and pitch yeast.
Conduct a single infusion mash at 154°F (67.8°C) for 60 minutes or use your favorite sequence of infusions, decoctions, and direct heat to perform a step mash with rests at 145°F (62.8°C), 160°F (71.1°C), and 168°F (75.6°C) for 30 minutes,…
Mash at 149°F (65°C) for 1 hour and then raise to 168°F (75.6°C) for a 10-minute mash-out. Boil 75 minutes, adding hops, cane sugar, corn sugar, and spices as indicated. Pitch yeast at 67°F (19.4°C) and ferment 3 days before…
Mash at 147°F (64°C) for 90 minutes, adjusting pH to 5.2 with lactic acid if needed. Latuer, sparge, collect wort, and boil 15 minutes without hops. Cool wort to 95°F (35°C) and adjust pH to less than 4.5 with…
Share Post