Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Primary ferment for 10 days (when 65% fermentation is complete). Transfer to secondary. Allow to finish fermentation completely. Add K-meta and K-sorbate to stabilize. Freeze concentrate 1 gal. of same cider to approximately ½ gal. and back sweeten to taste.…
Add 2 campden tablets to the fresh juice and let sit over night. Add sugar, raisins, yeast and yeast nutrient. Ferment at basement temperatures until done. Back sweeten with apple juice to taste. Add sorbate to stabilize. Clarify and transfer to…
Target Water Profile: Calcium 66ppm Magnesium 21ppm Sulfate 90ppm Sodium 4ppm Chloride 102ppm Bicarbonate 27ppm Saccharification rest at 151° F for 1 hour. Continuous vorlauf for 15 minutes. Boil for 60 minutes.…
The Thanksgiving table is a complex place filled with diverse flavors that make it the immense feast that it is. It can be overwhelming to come up with a perfect pairing that melds together all the dynamic flavors of a meal,…
Browse through the 2018 National Homebrew Competition gold medal homebrew recipes. The National Homebrew Competition is the biggest beer competition in the world. And we're not just talking the biggest homebrew competition. It reigns supreme among all professional and amateur…
The American Homebrewers Association advocates and fights for fair homebrew laws across the country. Show your support by joining the American Homebrewers Association today. On October 10, 2018, over 30 North Carolina homebrewers attended…
Mash at 150°F (65.5°C) for 1 hour. Boil for 90 minutes, adding Irish moss or Whirlfloc-G 10 minutes before the end of the boil. Add those nice, spicy Ahtanum hops into your whirlpool, let them hang out for a bit,…
Mash at 149° F (65° C) for 90 minutes with constant recirculation during mash. Adjust pH with lactic acid to 5.2. Raise temp to 168° F (76° C) for mash out, hold for 10 minutes, then begin runoff and sparge.…
Mash at 148° F (64° C) for 90 minutes, with constant recirculation of mash to maintain even temp. Adjust pH with lactic acid to 5.2. At the end of mash, heat to 168° F (76° C) for mash out, hold…
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