Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Michael Wilcox was gracious enough to share detailed notes on his best-of-show Ode to Jadwiga mead with Zymurgy. This the full version of the abridged notes that appear in the September/October 2018 issue of Zymurgy magazine, where…
Primary Fermentation: 6 days Secondary Fermentation: 22 days Mash in with 10.66 gallons (40.35 L) of filtered, unsoftened well water. Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for…
For your convenience, all links mentioned in the September/October 2018 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers…
This Bavarian method of decoction is taken from from Handbuch der Chemischen Technologie: Die Bierbrauerei by Dr. Fr. Jul. Otto, published in 1865, page 128. As soon as the water in the kettle reaches 50º C, as much as…
Dough in malt with 6 L (1.5 gal.) of cold liquor at 10° C (50° F), and rest for 6 hours. Draw off 0.6 L (0.15 gal.) of wort and set aside, and slowly add about 10 L (2.5 gal.)…
Single infusion mash at 149° F (65° C) for 60 minutes at a mash thickness of 1.5 qt./lb. (3.13 L/kg). Boil 60 minutes. Ferment at 50° F (10° C).
Mash malts 60 minutes at 150° F (66° C), lauter, sparge, and collect runoff. Boil 15 minutes (this is the first boil), add and dissolve the agave nectar, and chill to 95° F (35° C) for kettle souring. Pitch 200…
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…
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