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By John Moorhead, National Homebrew Competition Director & AHA Project Coordinator Eric Wallace, President of Left Hand Brewing and Vice Chair of the Brewers Association Board of Directors, is gregarious, sports facial hair and an earring, and has more…
Put your knowledge of beer culture during wartime to the test in this week's Tuesday Beer Trivia quiz.
First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in…
Mash grains at 153–154° F (67–68° C) for one hour. Ferment at 68° F (20° C). After primary fermentation, dry hop with a blend of Columbus, Amarillo, and Cascade pellets and hold for 10 days.
Mash grains at 153° F (67° C) for one hour. Mash out at 168° F (76° C). Sparge with 168° F (76° C) water to collect 7 gallons. Boil 90 minutes. Cool to 70° F (21° C) and pitch…
Mash at 153° F (67° C) with 1.2 qt./lb. strike water for 60 minutes. Boil 60 minutes, adding hops as indicated in recipe. Add turbinado sugar for the last 5 minutes of the boil.
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