Tuesday Beer Trivia: Cleaning and Sanitizing
Experimenting with Lupulin Powder and Hop Oil
Experimenting with Lupulin Powder and Hop Oil
It may be the best time to be a beer drinker. Craft beer is growing and homebrewers are increasingly able to take advantage of developments in the industry. One recent innovation has been the introduction of several forms…
Jamil’s Extra Yellow
Jamil’s Extra Yellow
Mash at 149°F (65°C). With the low mash temperature and the need to convert the flaked rice, most brewers will need to lengthen the rest time to a minimum of 90 minutes to get full conversion. Also increase the pre-boil…
Yes, beer can be part of your healthy diet!
Yes, beer can be part of your healthy diet!
Vinicius Mariani, personal trainer and beer enthusiast, discusses how beer can in fact be a part of a balanced, healthy diet.
Texas Legislature Honors Cane Island Alers
Texas Legislature Honors Cane Island Alers
The Cane Island Alers (CIA) is a homebrew club located in the town of Katy, Texas, a suburb that sits just shy of 30 miles (48 km) west of Houston. The club was established in 2003 and…
Homebrew Con Panel: Building Great Homebrew Clubs
Incorporating a Homebrew Club
Incorporating a Homebrew Club
In Zymurgy Spring 1995 (Vol. 18, No. 1) “Club News,” we learned that clubs may apply for not-for-profit status through the Internal Revenue Service. Once clubs are established as not-for-profits, they are considered tax-exempt and are able to…
Coriandered Mild Brown Ale
Coriandered Mild Brown Ale
A step infusion mash is employed to mash the grains. Add 7 quarts (6.7 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 3.5 quarts (3.3. L)…
German WeizenBock
German WeizenBock
Conduct a multi-step mash with the following rests: acid rest at 111 for 15 minutes, protein rest at 122 for 15 minutes, saccharification rest at 154 for 60 minutes, and mash-out rest at 168° F (76° C) for 10…
American IPA Aged on Spanish Cedar Wood
American IPA Aged on Spanish Cedar Wood
Single infusion mash at 152° F (67° C) for 60 minutes, followed by a 10-minute mash-out at 168° F (76° C). Boil for 60 minutes, chill, and ferment. After fermentation, age on Spanish cedar in secondary for 10–12 days…
Displaying results 2711-2720 of 3843
Share Post