Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash in with a protein rest at 124°F (51°C) and hold for 20 minutes. Raise to 147°F (64°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Primary fermentation for two days at 67°F (19°C).…
Due to the large volume of water and grain needed for this beer, the mash was split into two mash tuns. The full 13.5 gallons (51.1 L) of water was divided into each tun (6.75 gallons, or 25.5 L) with half of…
Single infusion mash at 159°F (71°C) for 60 minutes. Once fermentation slows after a few days, rack onto pre-frozen and thawed raspberries at a rate of 2.4 pounds per-gallon. A large paint strainer bag is recommended to hold the fruit. The…
Single infusion mash at 148°F (64°C) for 70 minutes. Lactobacillus only in primary fermentation. Add German ale yeast starter (Wyeast 2575) in secondary. Add five dried chipotle peppers to tertiary (rehydrate in boiled water). Primary fermentation for 21 days…
Mash at 153°F (67°C) for 60 minutes with 1.2 quarts of water per-pound of grain. Fly sparge until a pre-boil volume of 7.85 gallons (29.7 L) is achieved. Boil for 90 minutes, post boil volume 6.1 gallons (23 L). Chill…
Single infusion mash at 155°F (68°C) for 60 minutes. Primary fermentation for seven days at 62°F (17°C). Secondary fermentation for seven days at 66°F (19°C). Forced CO2 to carbonate (2.5 volumes).
[Editor's note: Blueberry honey is typically golden in color, meaning this recipe would make a gold-colored mead] Add reverse osmosis water to the honey until it reaches 5.5 gallons. Mix until the must is fully homogenized. Add 90 seconds of…
“This was an experimental rescue mead. In general, however, here’s a description of the train wreck and subsequent rescue attempt. The mead stalled in primary. Despite adjusting the pH and pitching more yeast, it would not drop below about 1.060.…
Heat 1.5 quarts water to dissolve sugar, add to must and ferment. Primary fermentation for 14 days at 66°F (19°C).
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