Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash grains at 157°F (69°C) for 60 minutes. This beer was originally meant to be an imperial stout, but I ended up with 47% efficiency, I believe in part due to a poor crush on this batch. Force carbonate to…
Mash at 153°F (67°C) for 60 minutes. Primary Fermentation: 19 days at 64°F (18°C).
Mash at 150°F (65°C) for 90 minutes. Mash out at 168°F (76°C) for 10 minutes. Primary Fermentation: 8 days at 72°F (22°C). Secondary Fermentation: 14 dayts at 65°F (18°C). Tertiary Fermentation: 5 days at 65°F (18°C).
Mash at 152°F (67°C) and hold for 60 minutes. Carbonate to 2.3 vol. (4.6 g/L) CO2. Primary Fermentation: 2 weeks at 68°F (18°C).
Dough in with 22.4 qt (21 L) of water and heat to 96°F (36°C). Heat up to 115°F (46°C) over 10 minutes and hold for 10 minutes. Heat to 127°F (53°C) over 10 minutes and hold 10 minutes. Heat to…
Mash at 156°F (69°C) for 45 minutes. Primary Fermentation: 14 days at 68°F (20°C). Secondary Fermentation: 79 days at 68°F (20°C).
Mash in 144°F (62°C) and hold for 30 minutes. Raise to 158°F (70°C) and hold for 30 minutes. Mash out at 172°F (78°C) for 5 minutes. Start fermentation at 62°F (17°C) and let free rise after 24 hours. Boil then…
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…
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