Tuesday Beer Trivia: Water
Tuesday Beer Trivia: Water
Test your knowledge on how water affects your homebrews in this week's Tuesday Beer Trivia quiz.
10 Facts From YCH Hops’ Hop & Brew School 2016
Funkwerks’ 5 Tips for Kettle Sours
Funkwerks’ 5 Tips for Kettle Sours
Funkwerks, a saison-focused brewery in Fort Collins, Colo., shares tips on how to kettle sour homebrew.
Ekuanot HBC 366 American Pale Ale
Ekuanot HBC 366 American Pale Ale
Note: This recipe assumes 6 U.S. gallons of wort remain after the boil is complete. Single infusion mash at 153° F (67° C) for 60 minutes. Ferment at 67° F (19° C) for two weeks, and dry hop for 6…
3 Floyds Alpha King Clone
3 Floyds Alpha King Clone
Single infusion mash at 154° F (68° C). Ferment at 68°-70° F (20°-22° C) for five to seven days. Rack into clean fermenter and dry hop. Allow to settle and sit on dry hops for one week. Rack again and…
Tuesday Beer Trivia: Brewing Terms in Foreign Language
Tuesday Beer Trivia: Brewing Terms in Foreign Language
Test your knowledge on brewing terms across the globe in this week's Tuesday Beer Trivia quiz. Language, in so many ways, can create both barriers and connections between members of the human race. With homebrewing becoming an increasingly global phenomenon, it…
Sierra Nevada Bigfoot Barleywine
Sierra Nevada Bigfoot Barleywine
Single infusion mash at 154° F (67° C). Ferment at 68° F (20° C) until gravity drops to 1.020 (5° P), rack into secondary fermenter and dry hop for two weeks. Bottle, using dry malt extract to prime. Allow…
Homebrew Hack: DIY Smell-Proof Airlock
Bitter Debate: Two Perspectives on Achieving Consistent Bitterness in Homebrewed Beer
Bitter Debate: Two Perspectives on Achieving Consistent Bitterness in Homebrewed Beer
This article is the September/October 2016 Zymurgy magazine online extra. The international bittering unit (IBU) is meant to tell us something about the bitterness of our beer, but the scale is far from perfect. What does it mean for two beers…
Sippin’ on the Dock of the Bay IPA
Sippin’ on the Dock of the Bay IPA
To brew this IPA, use a single infusion mash at 150-152°F (66-67°C). Mash in with 16.5 quarts (15.6 L) of 170°F (77°C) water. Mash for 45 minutes, then sparge with 16.5 quarts (15.6 L) of 170°F (77°C) water. Boil for…
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