Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Dear Nebraska Homebrewers, Your immediate action is needed now to ensure passage of Legislative Bill 235 (LB 235), a bill that will allow homebrewer organizations to host homebrew events in the state of Nebraska…
Celebrating the homebrew-nited states, and local craft breweries across the nation, the American Homebrewers Association unveiled its 2019 collection of Craft Beer Clone Recipes.
Can't get your hands on a specific hop variety for your next brew day? Find a suitable substitution with this chart!
AHA director Gary Glass says farewell to Charlie Papazian who is exiting the Brewers Association.
Waste not want not! Here's how to make spent grain bread from your leftover beer ingredients.
Single infusion mash at 156° F (69° C) for 60 minutes. 60 minute boil. Ferment at 63° F (17° C).
Single infusion mash at 153° F (67° C). Ferment at 68° F for 1 week. Rack into secondary for 1 week. Carbonate to 2.3 volumes of CO2.
Mash at 152° F (67° C). Ferment according to the yeast's specifications. After primary fermentation, rack to secondary with cold-smoked figs.
Mash as normal, rest at 148-149° F (64.4-65° C), thin mash. Ferment at 48-49° F (8.9-9.4° C). Once primary fermentation is complete, rack the beer off the yeast and age in the coldest place you have, 33-36° F (0.5-2° C)…
If possible, conduct a stepped mash with 20 minute holds at the following temperatures: 122° F, 144° F, 156° F, and 168° F. Alternatively, you can do a single infusion mash for 60 minutes at 156° F and then sparge…
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