Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), 162°F (72°C). Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures. Mash out at 172°F (78°C).…
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale using a stir plate. Saccharification Rest: 60 minutes at 152°F (67°C). Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 2 lbs of…
by Popy Fouch From the editor: In 2014, the American Homebrewers Association Governing Committee formed the Diversity Subcomittee with the purpose of exploring ways to bring homebrewing to a wider audience. Florida-based homebrewer, Florencia "Popy" Fouch, volunteered after hearing about the subcommittee's formation…
Oregon-based Deschutes Brewery knows a thing or two about brewing a great stout. Their flagship stout, Obsidian Stout, has earned medals in past years of the Great American Beer Festival® along with…
Mash in with a single infusion at 150°F (66°C) and hold for 60 minutes. No mash out.
Before you start cutting into that sanke keg to create a mash tun, we need to talk about an issue that is negatively affecting breweries across the country: keg repatriation—more specifically the lack thereof. The Problem Many breweries package and distribute their beers…
Mash grains at 152°F (67°C) for 45 minutes. Ferment at 68°F (20°C).
Originally published in the March/April 2015 issue of Zymurgy magazine. [Editor's Note: The following is an excerpt from Malt: A Practical Guide from Field to Brewhouse by John Mallett, published by Brewers Publications in 2014.] Like stock creates the base of every…
Many homebrewers desire a brew system that does it all. We want more control over temperature, efficiency and the consistency of our brews. One solution is a HERMS system (Heat Exchange Recirculating Mash System) - an advanced set up that requires some level of…
Nearly 10 years ago, Michael Tonsmeire brewed his first batch of beer in a student-taught class at Carnegie Mellon University. Now, he's written American Sour Beers, has a cult following on his blog, The Mad Fermentationist and consults for Modern Times Brewery in…
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