Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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.
Conduct a step mash with rests at 145° F (63° C) for 45 minutes, 155° F (68° C) for 30 minutes, and mash out at 160° F (86° C) for 10 minutes. If possible, use decoctions to move from one…
Put your knowledge of our favorite bine's evolutionary history to the test in this week's Tuesday Beer Trivia
This homebrew experiment was originally published on Brulosophy.com. * * * Flaked oats are an unmalted grain that have had their starches gelatinized by pressure and heat during the flaking process, meaning they can be used without…
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