Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
For your convenience, all links mentioned in the November/December 2017 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can…
Using soft water, begin the infusion mash with 4 gallons (15.1 liters) of brewing liquor and rest at 145°F (63°C). Stir in 3 g gypsum and rest for 20 minutes. Add 1.5 gallons (5.7 L) of boiling liquor to step…
White Labs explains yeast pitching rates and yeast starter recommendations in regards to homebrewing beer.
Note: You’ll need a 6-gallon (22.7-liter) or larger fermenter for this brew! Core apples by removing centers. A grill designed for smoking food is self-explanatory. If you use a charcoal grill, use enough charcoal to provide a low and even…
Note: You’ll need a 6-gallon (22.7-liter) or larger fermenter for this brew! Core apples by removing centers. A grill designed for smoking food is self-explanatory. If you use a charcoal grill, use enough charcoal to provide a low and even…
Mash at 154° F (68° C) for one hour. Sparge, running 7.9 gal. (30 L) of wort into kettle. Boil down to 6.6 gal. (25 L). After mashing, collect the wort in the kettle, cool to around 110° F (43°…
If you are conducting a cereal mash, begin that first. Add the rice and 1 lb. (454 g) milled Pilsner malt to a heavy-bottomed stockpot on the stove. Slowly raise the cereal mash temperature to at least 154–155° F (68°…
Mash in at 122° F (50° C) and hold for 20 minutes, monitoring pH if necessary. Use decoction to raise mash temperature to 150-152° F (66-67° C) and hold for at least one hour. Mash out at 168° F (76°…
Mash at 151° F (66° C), ferment at 60° F (16° C), and crash finished beer to 31° F (−0.5° C). Carbonate to 2.7–2.8 volumes (5.4–5.6 g/L) of CO2.
Targeting a liquor-to-grist ratio of 3:1 by weight (1.4 qt./lb.), mash in and hold at 155° F (68° C) for 30 minutes. If possible, mash off to 168° F (76° C) to aid in runoff and increased brewhouse yield. Ferment…
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