Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Use tap water, preferably from Fort Collins, which "is fairly neutral and great without additions for all but the hoppiest and darkest beers." Mash for 60 minutes at 152°F (67°C). Batch sparge. Chill to 65°F (18°C), pitch yeast, and raise…
Single infusion mash at 150° F (66° C). Primary fermentation at 72° F (21° C) for 5 days. Secondary fermentation at 67° F (19° C) for 5 to 7 days. Add 0.5 oz. (14 g) HBC 438…
AHA member Nick Rodammer sets out to answer the question of how post-boil hop additions affect bitterness in beer.
Mash for one hour at 153° F (67° F), sparge, and boil for an hour, adding hops as indicated. Chill to 64° F (18° C) and ferment for one week, or until final gravity is achieved. Rack to secondary and…
In an effort to educate beer drinkers about which beers are independently produced, the Brewers Association launched a new independent craft brewer seal.
Each year we ask Zymurgy readers to share a list of their 20 favorite beers that are commercially available in the United States. It’s always a mad dash to find out who makes the list and we’ve already tallied the votes for…
Mash grains in 2 gallons (7.6 liters) of water at 156°F (69°C) for 30 minutes. Sparge with 2 gallons (7.6 liters) of 180°F (82°C) water. For steeping grains: put grains in bag in the amount of cold water you…
Share Post