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 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.…
Dimethyl sulfide (DMS) is an off-flavor commonly found in lighter-colored beers, and there’s a reason for that!
Incubate crushed blackberries and 3 lb (1.36 kg) crushed raspberries with 0.6 g pectinase at 62°F (17°C) overnight. Add enough potassium metabisulfate to target 30 ppm of SO2. Whip together honey and water thoroughly. Pour fruit mixture into the honey/water…
Homebrewers in Arkansas successfully lobbied their state legislature to pass new homebrew legislation
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…
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…
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…
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