Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Bottling catches a lot of flack, especially from the die-hard keggers out there. Sure, preparing and filling a few cases of bottles is more labor-intensive than racking to a single keg, but packaging homebrew in bottles also has its benefits. For one…
Mash at 152-154°F (67-68°C) for 60 minutes.
For the first time since 2008, the Beer Judge Certification Program (BJCP) has issued an updated edition of the beer, mead and cider guidelines. From the introduction to the BJCP 2015 Style Guidelines: The 2015 BJCP Style Guidelines are a major…
Malt extract is quite a powerful homebrewing ingredient, especially for beginners, as it takes out some of the variables like hitting mash temperatures and volumes. While more seasoned homebrewers can use it to supplement sugars in a "big" brew or help…
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…
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