Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash at a lower temperature 148-150°F (64-66°C). Souring: After the mash, bring the wort to a boil, then cool to 100°F (38°C). Inoculate using either a commercial culture of Lactobacillus or a homemade sour starter (see below) culture as describe…
Discussions about water can get complicated fast, especially if you aren't familiar with hydrology. But there are a few basics that specifically apply to the homebrewer, which can set the foundation for further exploration into the realm of brewing water. Let's take…
If you like sour beers, you’ve probably heard long, complicated yeast and bacteria names thrown around. They’re hard to spell, even harder to pronounce and can be down-right confusing to differentiate from one another. Many often refer to these bacteria and yeast…
Mash rest steps: 131°F (55°C) 10 minutes. 145°F (63°C) 45 minutes. 158°F (70°C) 20 minutes. 168°F (76°C) 10 minutes mashout. Mash out at 168°F (76°C), with pre-boil wort volume of 6.5 gallons (25 L). Bring to a rolling boil for 90…
Who says you can't have your own "Firkin Friday" at your homebrewery? We took a look at what makes beer "real ale," how to cask condition and serve your real ale and a heated debate that surrounds the real ale…
Mead, sometimes called honey wine, is a beverage rich with history, but often misunderstood. What is sometimes labeled an overly-strong, overly-sweet elixir for husky, horned-helmeted men, is actually a family of styles that can boast as much variation as the different beer…
Reserve 14 of the 16 ounces of milled, acidulated malt. Mash the remaining 2 ounces acid malt with Pilsner and Wheat malts, along with rice hulls at 149°F (65°C) and hold for 45 minutes. Add remaining acid malt and continue to…
In 2015, 10 American Homebrewers Association (AHA) members ran for three available seats on the 15-person AHA Governing Committee. We are thrilled to welcome those elected to serve the AHA membership and thank them for their dedication to the AHA. Debbie Cerda*…
Mash grains at 152°F (66°C) for 90 minutes. Sparge with 168°F (75.5°C) water. Add sugars, bring to boil, boil for 90 minutes adding hops as indicated. Add Irish moss at last 15 minutes of boil. Add spices at last 10…
Henry Neilson, an engineering grad student with a knack for DIY projects and an enthusiasm to get others homebrewing, shared his custom grain mill with us. Check it! Inspiration After brewing all-grain batches for quite some time, it was frustrating to buy…
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