Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Boulder, Colo. • October 19, 2018—The preeminent magazine for homebrewers, Zymurgy® magazine today released the November/December 2018 issue celebrating its 40th anniversary and featuring a new look and feel. First published in 1978 by Charlie Papazian—the "Godfather of Homebrewing"—as…
For your convenience, all links mentioned in the November/December 2018 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 digitally online…
Mash in at 113°F (45°C) for a 20-minute ferulic acid rest. Raise to 156°F (69°C) and hold for 60 minutes. Bring full wort volume to a boil; boil 60 minutes. Chill to 68°F (20°C) and aerate. Decant and pitch 68°F…
Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
Mash 45 minutes at 149°F (65°C), then 60 minutes at 158°F (70°C). Boil 60 minutes. Ferment 14 days at 64°F (17.8°C).
Target a relatively high mash temperature so that the beer finishes near 4°P (1.016). I recommend 155–160°F (68.3–71.1°C). Add the gruit blend 5 minutes before flameout, or steep after flameout for 15 minutes, agitating every 3–5 minutes (I prefer…
Mash grains in 3 gal. (11.4 L) filtered water for 60 minutes at 152°F (66.7°C). Fly sparge with 5 gal. (18.9 L) water at 170°F (76.7°C) and collect 6 gal. (22.7 L) wort. Stir in and dissolve turbinado sugar and…
By Duncan Bryant, American Homebrewers Association Don Chapman and Aaron Heaton were two Colorado homebrewers with an affinity for classic European beer styles—specifically those from Germany—and this passion lead to the opening of Grimm Brothers Brewhouse in…
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