Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
The concept is simple: if yeast doesn’t provide the necessary tools and environment to conduct a healthy fermentation, the final mead or beer can be riddled with flaws. In order to combat this problem, mead nutrient additions can be added to yeast during…
Sour beer has risen to "holy grail" status for many craft beer drinkers, and not surprisingly more and more homebrewers are exploring how to brew high-quality funky beers at home. We asked Michael Tonsmeire, author of American Sour Beers, for…
The entire mead making process for this recipe is covered in the Making Mead Start by placing the honey containers in a warm water bath to allow the honey to flow easily. Fill up a clean and sanitized primary…
Many homebrewers are firm believers that most beer styles are always "in season," but when the mercury starts to live above 80°F we tend to gravitate towards refreshing, low-alcohol homebrew. Here are five recipes that you can brew today and have…
Treat water with 1 g baking soda, 5 g calcium chloride, 4 g Epsom salts, 4 g gypsum and 4 g calcium carbonate. Single infusion mash at 149° F (65° C) for 90 minutes. Ferment 10 days at…
Water was 75% RO, 25% Plainfield Twp. tap water. Used a modified Hochkurz decoction mash. Rest 60 minutes at 146° F (63° C), pulled 10 quarts thick decoction, added to bowl inside of pressure cooker, heated to 15 psi…
Use half RO water and half tap water. Treatw ith 0.5 tsp calcium chloride prior to mash and adjust sparge water pH with phosphoric acid. "I use a Hockhurz-style double decoction for this one and adjust color if…
Perform a single infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for 30 days at 50° F (10° C).
Ferment at 60° F (16° C). Cold condition four weeks.
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