Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
After collecting the second runnings of wort, don't boil. Simply cool the wort down to 45°F (113°F) and pitch around 4 oz (113 g) of Pilsner malt. Let it ferment for 5 days at that temperature. Then chill it and…
Single infusion mash at 152°F (67°C) for 60 minutes. Primary Fermentation: 3 days at 62°F (17°C). Secondary Fermentation: 7 days at 70°F (22°C). Tertiary Fermentation: 15 days at 65°F (18°C).
Day 1: Prepare yogurt starter (multiple slower lacto strains) 2 days before brew day. Make 2 liters of 1.020 starter wort, cool to 100°F (38°C) and drop in 2 tablespoons Nancy's plain nonfat Greek yogurt. Add a pinch os yeast…
Mash grains at 152°F (67°C) for 60 minutes. Cold steep Midnight wheat for 18 hours in 1.25 gallons (4.7 L) of water, then strain and add to brew kettle. Steep 2 lb (0.9 kg) of toasted coconut flakes in secondary…
Mash in at 136°F (58°C) and hold for 20 minutes. Raise to 148°F (64°C) and hold another 20 minutes. Raise to 156°F (69°C) and hold 45 minutes. Prime with 125 g table sugar per 4.125 gallons to achieve 3 vol.…
Mash at 148°F (64°C) for 75 minutes. Mash out at 168°F (76°C) for 10 minutes. After 10 days of primary fermentation with the Voss Kviek Norwegian Farmhouse Ale strain, a packet of Omega yeast's OYL-212 Bring on Da Funk was…
Mash at 152°F (67°C) for 60 minutes. Primary Fermentation: 7 days at 68°F (20°C). Secondary Fermentation: 1 month at 65°F (18°C).
Mix honey and water with stir stick in large (7-gallon or 26.5-liter) bucket. Pitch yeast and attemperate if necessary. Ferment using staggered nutrient additions. Transfer to 5-gallon (18.9-liter) carboy to finish fermentation. Fine with SuperKleer and transfer into a purged…
Hydrate yeast with GoFerm and use a staggered nutrient addition protocol. Ferment for two weeks, then rack for 10 more days. Clarify with SuperKleer KC finings. Primary Fermentation: 14 days at 68°F (20°C). Secondary Fermentation: 10 days at 68°F (20°C).
Roast pineapples on a cookie sheet, with all the burnt and carmelized sugars added to the fermenter. Cut half the dried chipotle chilies in half; leave others whole. Ferment in primary for two weeks. Rack on to fruit and allow…
Share Post