Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Single-infusion mash at 148° F for 75 minutes or until conversion is complete. Batch sparged (3 steps): 0.5 gal/2.25gal/2.25gal at 168° F. To prevent the impression of the beer being ""watered down"" you need to be careful not to collect…
Target 55 ppm Calcium, 87 ppm Chloride, and 43 ppm sulfate using Calcium Chloride and Gypsum. Mash at 149° F for 30 minutes. Pull decoction and boil for 10 minutes. Return decoction to main mash to raise to 155°…
Target water profile: 19ppm Calcium; 2ppm Magnesium; 15ppm Sodium; 15ppm Sulfate; 23ppm Chloride. Mash pH target of 5.22. Sparge with lactic acid. Mash at 149° F. 90 minute boil. Pitch yeast at 66° F and slowly raise temperature…
Ferment at 70° F for 3 months. Add 4 g Fermaid K 1 day after yeast pitched. Add 4 g Fermaid K 12 days after yeast pitched (40% fermented) Clarify with Super Kleer at 3 months.
Ferment at 66° F until terminal gravity is reached (0.998). Add wine tannin and backsweeten to taste.
Mix honey and water with a stir stick in an over sized bucket or carboy. Hydrate dry yeast with GoFerm and pitch into primary fermenter. Use a staggered nutrient addition schedule with Fermaid O. Primary ferment for 21 days with…
Add 2.5 g of potassium metabisulfite to juice 24 hours prior to pitching yeast. Pitch yeast at 68° F in primary and hold for 10 days then add 3.5 lbs of peeled ripe elephant heart plums in to secondary for…
Mash at 152° F for 60 minutes. Boil for 90 minutes. Cill to 72° F and pitch dry yeast on top of wort straight out of the package. Ferment at 72° F, purposely stressing lager yeast to give some…
Mash at 144° F, then take out 25% portion of grain for decoction. Boil grain for 20 minutes. Add back to main mash, which will raise mash temperature to 158° F. Boil 60 minutes. Ferment at 49° F for…
Step mash: 144° F 30 minutes; 158° F 30 minutes; mash out 170° F for 20 minutes or until clear. Notes: add 60 ppm Ca, 100 ppm Cl. Add lactic acid for 5.2 ph No sparge. Top off with…
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