Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
After secondary rack to keg and add simple syrup to taste, about 1.002 FG. Sulphite and add potassium sorbate. Force carbonate to a petillant level, and counter-pressure bottle fill. Primary Fermentation: 21 days at 60°F (16°C). Secondary Fermentation:…
This is a blend of Michael's high-gravity, high-acid New World cider featuring a high percentage of Golden Russet, Northern Spy, Liberty, McIntosh, and crabapples. It's 9.5% ABV and off-dry, with Amy's fantastic version of Ken Schramm's Falls Bounty Cyser fermented…
The perfect beer and pie pairing, with recipes from American Homebrewers Association founder Charlie Papazian.
The International Herb Association (IHA) has selected the 2018 Herb of the Year, and it is our favorite bitter beer ingredient: hops!
Having the ability to critique your beer and identify homebrew off-flavors is an invaluable skill when pursuing the highest quality beer.
Explore the differences between a New England IPA transferred to a CO2 purged keg and the same beer transferred to a non-purged keg.
Originally published in the July/August 2011 issue of Zymurgy magazine. Making good mead is easy, if you build on Ken Schramm’s The Compleat Meadmaker methods but update them with his latest recommendations. Using techniques from the commercial winemaking world allows mead…
Mash all grains at 152°F (67°C) in 1.75 gallons (6.6 L) of water. Sparge with 1.25 gallons (4.7 L) water. Add the extract to the collected wort, top up with enough water to make 5.5 gallons (20.8 L) of liquid,…
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