Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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…
This homebrew system project was submitted by AHA member Chris Allen. Calling Nashville, Tenn. home, Allen has immersed himself in the vibrant homebrew and craft beer community in Music City, and is dedicated to mastering the art and science of beer making. Share…
Attention California AHA Members! Your action is needed now to ensure passage of AB 2609. (Note: bill text will be amended from what is currently posted.) Last year, the California legislature passed a well-intentioned bill, AB 1425, which had the unfortunate consequence of…
In 2014, 25 American Homebrewers Association (AHA) members ran for eight available seats on the 15-person AHA Governing Committee. We are thrilled to welcome those elected to serve the AHA membership and thank them for their dedication to the AHA. Drew…
Who has time to putz around trying to fix a pesky stuck sparge? One of the best ways to deal with this issue is to prevent it from happening in the first place! Here are five tips to keep wort steadily flowing into your boil kettle.
Malt extract tends to get a bad rap. Some assume brewing with grains will automatically create better beer, which isn’t necessarily the case. Sure you have more control over the brewing process and access to additional ingredients when undertaking the mash,…
The sky's the limit when it comes to formulating homebrew recipes, but having too many choices of ingredients can manifest itself through the curse of muddy, unfocused beer. Instead of cramming recipes chock full of hops and malts, try stripping them…
Mash crushed grains in 4.5 gallons of water at 153° F (67° C) for 90 minutes. Run off while sparging 4 gallons. Collect 6 gallons of wort and just very lightly boil, being careful not to darken the wort.…
Whether you are new to the homebrewing scene or want to be able to talk beer making with your non-homebrewing friends, a basic understanding of the vocabulary used when learning and discussing the craft is essential. Here are five terms that…
Mash the grains at 154° F (68° C) for 1 hour. Do not use soft water for this brew. Add calcium if you are using reverse osmosis or spring water. Acidify the strike water to a pH of 4.8. This…
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