Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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…
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).
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