Ryed Hard American Rye Ale
Ryed Hard American Rye Ale
Mash in with a single infusion at 150°F (66°C) and hold for 60 minutes. No mash out.
KegReturn.com: The Importance of Keg Repatriation
KegReturn.com: The Importance of Keg Repatriation
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…
Pagosa’s Shreddin’ Red IPA Clone
Pagosa’s Shreddin’ Red IPA Clone
Mash grains at 152°F (67°C) for 45 minutes. Ferment at 68°F (20°C).
Malt: The Soul of Beer
Malt: The Soul of Beer
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…
How to Build a HERMS Lid
How to Build a HERMS Lid
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…
Michael Tonsmeire: The Mad Fermentationist
Michael Tonsmeire: The Mad Fermentationist
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…
How to Malt Grains at Home
How to Malt Grains at Home
In the March/April 2015 issue of Zymurgy magazine, John Mallett discusses the importance malt plays in the production of beer and his newly published book, Malt: A Practical Guide from Field to Brewhouse. In Mallett's book, a…
How to Build a Keezer
How to Build a Keezer
Imagine having a personalized bar at home complete with draft system, LED lights, a chalk board, stained wood and a tiled counter top. People will be begging to come to your house not just because you make great beer, but you offer an experience few…
“It’s All Mine So Keep Back” Berliner Weisse
“It’s All Mine So Keep Back” Berliner Weisse
John Watson of Southbury, Conn., took home the gold in the 2008 National Homebrew Competition Fruit Beer category for his Berliner Weisse with sour cherries, ironically called "It's All Mine So Keep Back."
The Berliner Weisse is sharply sour with a clean acidicity, and the five pounds of sour cherries in this batch give this beer a crisp, light tartness. With judge feedback like "Great Job!" and "Nice Berliner Weisse!" you'll want to keep a close eye on this beer when you have company around.
Fly Sparging vs Batch Sparging
Fly Sparging vs Batch Sparging
To the new homebrewer, understanding the differences between batch sparging and fly sparging can be confusing. For the seasoned masher, deciding which is a better process for your homebrewing set-up can be an even greater challenge. What is Sparging? Sparging is part…
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