Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
House Bill 2223 was drafted to allow Kansas homebrewers to legally share homebrew at club meetings and enter homebrew competitions, and is scheduled for a hearing before the House Committee on Federal and State Affairs on February 8, 2013.
After much online research, Paul Blatz decided that an electric brewing system was a perfect fit for his brewing style. Modeled after Kal Wallner's "The Electric Brewery," Blatz has constructed his own masterpiece check it out!
The American Homebrewers Association is working with Raise Your Pints to promote bills in both the Mississippi House (HB 431) and Senate (SB 2183) that would legalize homebrewing in Mississippi.
Add the cracked crystal malt to 1.5 gallons of cold water and bring to a boil. When boiling has commenced remove the grains with a strainer. Add the malt extract, honey and boiling hops and boil…
SB2183 to legalize homebrewing in Mississippi was approved today by the Senate Economic Development Committee. It now goes on to Tourism Committee, where a vote could happen tomorrow.
Aloha beer lovers. This IPA received the gold medal at the 2011 National Homebrew Competition. Of the 462 entries in the India Pale Ale category, Thor McCmmon took the gold medal back to his home island of Maui, Hawaii.
Thor combines Columbus, Simcoe, Citra, Amarillo and Cascade hops to create the perfect island-style American IPA. Enjoy this IPA on your own beach, wherever that may be!
Use two liquid yeast packages or make an appropriate starter. Ferment at 62°F (17°C). When finished, carbonate the beer to approximately 2.5 to 3 volumes.
Mash at 151°F (66°C) for one hour. Ferment at 68°F (20°C) until finished.
A step infusion mash is employed to mash the grains. Add 15 quarts (14 L) of 130° F (54.5° C) water to the crushed grain, stir, stabilize and hold the temperature at 122° F (50° C) for 30 minutes.…
Mash at 150°F (66°C) for one hour. Mash-out at 170°F (77°C). Boil for 90 minutes, following boil schedule noted in ingredients. Ferment at 67°F (19°C). Post fermentation, blend in tea to taste. Keg and force carbonate.
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