Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
See additional ingredient information below. Step infusion mash starting at 95°F (35°C). Dough in for 15 minutes, raise to 122°F (50°C) for 15 minutes, then to 135°F (57.2°C) for 15 minutes. Saccharification rest at 148°F (64.4°C) for 120 minutes.…
The hydrometer is an instrument most homebrewers eventually add to their arsenal of beer making equipment, as it allows you to measure gravity, track fermentation and help determine when a beer is "finished." But, to the newbie, it can be…
Strike with 4.25 gallons to rest for 60 minutes at 150°F (65°C ).
It may not be hop season, but it is never too early to start planning for next year! Check out this easy DIY drip irrigation system made from leftover brewing equipment that automates the whole process and reduces the use of water!
For many, lagers are a daunting category of beers to attempt to make on the homebrewing level. Recipes tend to call for decoction mashes and long periods of near-freezing fermentation temperatures, which can be difficult without the ideal equipment. But…
This Homebrew Hack was submitted by AHA member Steve Lusk on the AHA Forum. Thermometers come in all sorts of sizes and materials, and many of us already have digital thermometers that pull double duty for cooking and brewing. The trouble is,…
Homebrewers always start with malt when sourcing fermentables, but it doesn’t have to stop there. Specialty sugars and other sugar sources can create unique characteristics when included in a recipe. Here are a few things to keep in mind before dosing your…
Mash grains at 154°F (68°C) for 60 minutes. Batch sparge at 168°F (76°C). Bring to a rolling boil for 60 minutes, add hops at specified intervals from end of boil. Chill wort to 67°F (19°C) and pitch…
One of the world's oldest, continually-brewed styles of beer is the Finnish farm-style sahti. Rich with Nordic tradition, this centuries-old style has overcome many twists and turns throughout its history to remain a prevalent yet ancient style. The Story of Sahti The…
It’s a day or two after the yeast was pitched in your most recent homebrew and there are signs of fermentation in the form of foam called krausen. A few days later, the rocky froth nearly fills the headspace of…
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