Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
With the rollout of the club insurance premium reimbursement plan, it is important that all AHA members who are in good financial standing with their local homebrew clubs update their account on HomebrewersAssociation.org. This will allow us to…
Got a thirst for something with a bit more kick? We've compiled 11 strong beer recipes spanning an array of styles and brewing techniques.
Mash grains at 122° F (50° C) for 15 minutes then at 151° F (66° C) for 75 minutes. Mash out at 160° F (71° C) and sparge with 173° F (78° C) water (add juice from one lime to…
Combine all ingredients with enough water to yield a 5-gallon batch. Ferment in primary for a month at 65° F (18° C) then transfer to secondary (off the gesho sticks) until the flavor is right - this could take 2…
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…
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