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The American Homebrewers Association hosts the 3rd annual Hill Staff Homebrew Competition in Washington, D.C.
Mash at 153° F (67° C) for 75 minutes. Perform 60 minute boil and follow hop addition. Flame out, cool, and pitch yest. Dry hop 7 days after primary fermentation.
A step infusion mash and separate cereal mash are employed to mash the grains. Add 6 qt. (4.3 L) of cold water to 1 cup (250 mL) crushed Pilsner malt and 1 pound (454 g) of flaked corn and bring…
Washington, D.C. • December 11, 2018 – Winners of the third annual Hill Staff Homebrew Competition were announced today by the American Homebrewers Association® (AHA) during a reception on Capitol Hill. Twenty-two entries were submitted by eligible congressional legislative staff and…
Homebrew clubs are often easygoing and free-spirited organizations. Administrative tasks such as incorporating your club or changing its tax status may not be high on your list of club priorities, but these subjects can be important to all…
Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort. Bring to a…
[VIDEO] On December 7, 2018, the American Homebrewers Association celebrates our 40th anniversary!
Download and read the very first issue of Zymurgy magazine, the official publication of the American Homebrewers Association.
A step infusion mash is employed to mash the grains. Add 9 quarts (8.5 L) of 143°F (61.5°C) water to the crushed grain, stir, stabilize and hold temperature at 132°F (53°C) for 30 minutes. Add 4.5…
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