The Beer Cellar

Peach IPA

Mash at 150° F (65° C) for 75 minutes, collect runoff, and boil for 60 minutes. Ferment at 72° F (22° C). Add peach juice concentrate when specific gravity reaches 1.032. Rack when gravity stabilizes around 1.012, then dry hop…

News & Announcements

How to Start a Beer Festival

I suspect most of you have held a homebrew judging event for your club. Perhaps you’ve even expanded a bit to include a private homebrew beer tasting event. Now your club wants to take the next step and…

Community & Culture

Fringe Brewing in Thailand

If one were to point to a central figure in the creation myth of craft brewing in Thailand, it would be Wichit Saiklao. A colonel in the Thai army, Saiklao is a visionary akin to Charlie Papazian in the United States.

Recipes

The Blue Devils BGSA

*Note on the Original Gravity: 1.059 (14.5° P) with kettle addition of sugar, 1.066 (16.25° P) with primary addition of sugar, 1.070 (17° P) with priming sugar Using reverse osmosis water treated with 1 gram calcium sulfate per gallon (0.26…

Homebrew Recipes Collection

5 Fruit Beer Recipes to Brew at Home

Brewing fruit beer is a great way to incorporate local ingredients into your next homebrew recipe and open up a whole new realm of flavors. We've compiled 5 homebrew recipes to show the array of possibilities for your…

Recipes

The Kernel Imperial Brown Stout, London 1856

Single step infusion mash at 148° F (64° C) for 90 minutes. Boil for 90 minutes. Add sugar and hops at stated intervals. Ferment at 65° F (18° C).

How to Brew

Enzymes in Beer: What’s Happening In the Mash

As homebrewers, we're usually never satisfied until we know how things work. We constantly ask why and how something is done until we understand the basic concept. When you start brewing all-grain, you hit a certain temperature to…