Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Boil 1 gallon (3.79 L) wort tailings (see intro for explanation) for at least 15 minutes. If wort is less than 1.050 OG, collect a greater volume and boil until target gravity is reached (or add unhopped malt extract or…
San Diego homebrew shop The Homebrewer wins first-ever American Homebrewers Association Homebrew Shop of the Year award.
On June 30, 2018, during Homebrew Con in Portland, Ore., the Oregon Brew Crew (OBC) were announced as the 2018 Radegast Club of the Year Award recipients. The Portland-based homebrew club rushed the Homebrew Con…
Conduct a 150° F (66° C) single infusion mash with 1.5 qt./lb. mash thickness for 60 minutes. Boil time is 60 minutes. Ferment at 68° F (20° C). Ramp to 70-72° F (21-22° C) towards end of primary ferment. Transfer…
Keep scrolling for a quick video guide on making a yeast starter! Sure, homebrewers make the wort, but it's yeast that makes the beer. The process of converting wort into beer is…
The Beer Judge Certification Program (BJCP) has identified and defined four new provisional styles. These provisional style definitions address additional styles that have emerged since the 2015 BJCP Style Guidelines were introduced. Provisional styles are…
Congress celebrates the long history of innovation and excellence of our country’s homebrewing and brewing history.
Say goodbye to bottling and hello to the wonderful world of kegging! We're here to walk you through the basics of kegging your homebrew.
Mash rest at 150°F (66°C) for 20 minutes, collect wort slowly, and sparge at 170°F (77°C). Add malt extract to filled kettle. Boil for 90 minutes, adding 4 oz. (113 g) of hops at 45 minutes, 1.5 oz. (42 g)…
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