Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash in at 129° F (54° C) for 5 minutes. Ramp to 150° F (63° C) and hold for 30 minutes. Run a single decoction mash: remove 40% of the grain and heat it separately to…
We all have our comfort beers, those anytime drinkers we reach for by default when we want to enjoy a beer but don’t care to make a big deal of it. In Ireland, it’s dry stout. In England it’s ordinary…
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the Wort A specialty grains (Munich and CaraVienne malts) into a grain bag and tie off…
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the Wort A specialty grains (caramel malt) into a grain bag and tie off the ends…
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you…
Mash grains at 153° F (67° C) for 60 minutes. Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L). Bring to a rolling boil for 60 minutes, adding hops…
Test yourself to see if you know the roots of our favorite beverage in this Tuesday Beer Trivia. Homebrewing is as old as civilization itself! See if you're the history buff you think you are in this week's Tuesday Beer…
Brulosophy.com explores the differences between a beer fined with gelatin and one receiving no post-boil fining.
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