Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Use a decantation mash for a dry beer. Conduct a beta-glucan rest at 104°F (40°C). Raise to 150°F (66°C) for 45 minutes. Save clear, enzyme-rich wort after the grist settles. Heat cereal to 200°F (93°C) for 15 minutes to gelatinize—don’t…
Reverse step mash 30 min. at 185°F (85°C) with 20 mL Termamyl (a heat-tolerant alpha enzyme) for gelatinization. Then rest for 60–90 min. at 155°F (68.3°C) with 20 mL SebAmyl L for saccharification. Recirculate until wort is clear and passes…
Dissolve all fermentables in hot water and bring to a boil. Boil 60 minutes, adding hops as indicated. Ferment at 68°F (20°C).
Mash the malts at 140°F (60°C) for 45 minutes using 1.1 qt. water per pound of grain (2.3 L/kg). If using juniper, mix the branches or berries into the mash. Raise the temperature to 158°F (70°C), and hold 45 minutes,…
Adjust your mill for the average kernel size of your home-malted wheat. My wheat kernels were quite a bit smaller than those of commercial malt, and my first brew with home-malted wheat got too coarse a crush—I got a great…
Mash at 147° F (64° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes. Sparge, boil 90 minutes and add hops, sugar and spices at stated intervals. Chill to 64° F (18° C), oxygenate and…
Just like making beer, fermenting tea can be done in a number ways, and in this article we’ll show you one of these techniques for making kombucha at home.
A step infusion mash is employed to mash the grains. Add 12 quarts (11.5 liters) of 140°F (60°C) water to crushed grain, stir, stabilize, and hold temperature 132°F (53°C) for 30 minutes. Add 6 quarts (6 liters) of boiling water…
Despite its reputation for being a whiskey-country, Ireland has been a big player in the brewing world for centuries.
Homebrewing became federally legal on February 1, 1979, but the fight to make beer at home didn’t stop there.
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