Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash 20 minutes at 122° F (38° C), 40 minutes at 150° F (66° C), and then 10 minutes at 168° F (76° C) for mash out. Lauter, sparge, and collect runoff. Boil wort 10 minutes to kill natural…
On brew day, mash grains for 60 minutes at 148° F (64° C), lauter, sparge, and collect runoff. Do not boil. Reduce wort temperature to 100° F (38° C), add Lacto, and hold at 100° F (38° C) for 7…
Prepare starter wort from 0.5 gal. (1.89 L) water and 1 cup (237 mL) Pilsner dried malt extract. Pitch Lactobacillus brevis to starter wort at 100° F (38° C) and hold temperature for 72 hours. On brew day, mash…
Steep grains for 60 minutes at 155° F (68° C), turn off the heat, stir in the malt extract, and dissolve completely. Return wort to the heat and boil for 90 minutes. Add Northern Brewer hops when 60 minutes are…
Steep the malts in 3 gal. (11.4 L) of water for 30 minutes at 155° F (68° C). Remove the grains and add the malt extract and 1.5 oz. (43 g) of the hops. Stir the extract well, making sure…
Heat 2 qt. (2 L) water to 172° F (78° C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155° F (68° C). Wrap a towel around the pot and…
Mash grains and rice hulls (if using) at 122° F (50° C) and allow to rest 20 minutes for a protein rest. Pull 9 qt. (8.5 L) thick mash and slowly heat to bring to a boil over 20 minutes.…
It was that extraordinarily exciting time of year again. Average high and low temperatures were dropping daily, some days precipitously. Rain had returned to Portlandia, and the leaves had started to dress up in their fabulous fall colors.…
I am current (2017–2018) and past (1999–2000) president of the Bloatarian Brewing League, a 31-year-old homebrew club in Cincinnati. Like many clubs, we’ve had challenges attracting a more diverse membership. We aren’t where we want…
Cellaring is the process of allowing a beer to mature under specific conditions to achieve nuances, particularly in its flavor and aroma, that often can only be achieved with aging. What you're left with after aging beer successfully is what…
Share Post