Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Finding out your beer has off-flavors is a part of learning how to homebrew quality beer. We covered 5 common homebrew off-flavors and how to fix them and received interest in covering a few more flaws. Before reading through the…
Video courtesy of Chop & Brew. Full-length “Brewing with New Hop Varieties” presentation by Nathan Smith (DOZE, Brewing Network) from the 2014 National Homebrewers Conference in Grand Rapids,…
Use the brew in a bag method for this basic Belgian blonde ale recipe. Mash in 4.5 gallons (17 L) of water at 150°F (65.5°C) for 70 minutes. Ferment at 68°F (20°C). Note: This beer is meant to…
During the 2014 National Homebrewers Conference in Grand Rapids, Mich., North Carolina-based Carolina BrewMasters homebrew club were awarded the first-ever Radegast Club of the Year award. The award is issued to a club for its outstanding efforts in promoting homebrewing…
Single infusion mash at 148-150°F (64-66°C) for 90 minutes. Note: Mash will likely stick without the generous addition of a lautering aid like rice hulls. Ferment at 60-65°C (16-19°C) for 14 days. After fermentation is complete, roast the…
A homebrew keg system is nothing short of awesome. You essentially fill one huge "bottle" and have precise control over the carbonation level. However, due to the amount of connections and seals, keg system leaks can potentially cause a devastating homebrew disaster. To avoid depleting your…
Making a quality cup of cold brew coffee is a skill every homebrewer should have in their arsenal of DIY tricks. But it isn't as simple as refrigerating a pot of hot-brewed joe. Cold brew coffee is not only great for making the…
Elysian Brewing Co. loves their pumpkin beers. The Seattle-based brewery produces and bottles four pumpkin-themed beers annually—Night Owl pumpkin ale, The Great Pumpkin imperial pumpkin ale, Dark o' the Moon pumpkin stout, and Punkuccino…
Mash at 152°F (67°C). Collect 8 gallons (30.3 liters), sparging as little as possible. Boil hard for 90 minutes. Oxygenate. Ferment at 68°F (20°C).
Primary Fermentation 68-72°F (20-22°C) for five to seven days, then pitch Wyeast 5335 into the same fermenter, increase fermentation temperature to 75-80°F (24-27°C). Leave for three weeks, then rack to secondary. Secondary Fermentation 68-72°F (20-22°C) for…
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