Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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,…
For your convenience, all links mentioned in the March/April 2018 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…
This article originally published in the Club News section of the Jan/Feb 2018 issue of Zymurgy magazine. This past August, author and renowned craft beer authority Stan Hieronymus visited the New York City/Long Island…
The DC Homebrewers club turns 10 on Jan. 15, 2018, and is celebrating the milestone with the release of a collaboration beer brewed with Right Proper Brewing Co.
There are a number of misconceptions concerning the differences between ales and lagers. If you were asked to offer blanket statements like "all ales are like this" and "all lagers are like that," you would be stuck. After all, both ales…
A step infusion mash is employed to mash the grains. Add 9.5 quarts (9 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (56°C) for 30 minutes. Add 4.75 quarts (4.5 L)…
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