Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Cold, kegged beer and portability are not the best of friends, but Tim Sinks constructed a way to serve two kegs on-the-go and in style! With a little ingenuity, Tim was able to convert an old 5-gallon whiskey barrel into jockey-box suitable for a king!
Fermenting and Conditioning Use 3 liquid yeast packages or make an appropriate starter. Ferment at 62°F (16.7°C). When finished, carbonate the beer to approcimately 2.5 to 3 volumes.
The pumpkin needs to be specially prepared for the mash. Four pie pumpkins with a total of about 9 lbs (4.1 kg) were halved and cleaned of seeds (roast your seeds for a bonus brewday snack!). The…
Single infusion mash at 151°F (66.1°C)**, batch sparge. Fermented at 50°F (10°C) for 14 days then raised to 65°F (18.3°C) for two days before kegging. Lagered for 14 days at 32°F (0°C) then fined with gelatin and polyclar and…
The AHA caught up with Jay Shambo, this year's Great American Beer Festival Pro-Am Competition gold medal-winning homebrewer, to find out what it's like to take home a medal in the largest commercial beer competition in the world.
After relentlessly studying various designs for his dream home brewery, Clay Grogan bought himself a welder and had at it. $1,500 later, Clay completed his fully automated setup that his wife has dubbed "The Doghouse Brew Rig."
Mash in at 122°F (50°C) and hold for a 20 minutes protein rest. Raise to 144°F (62.2°C) and hold for 30 minutes, then raise temperature to 158°F (70°C) and hold for another 30 minutes. Mash out at 168°F…
House Bill 354, to legalize homebrewing in AL, died when the 2012 legislative session ended before the bill was called for a vote before the Alabama Senate. With the gains made this year, 2013 looks promising for legalizing homebrewing in Alabama.
Thanks to the commitment of engaged beer activists and the work of the Garden State Craft Brewers Guild, pro-small brewery legislation has been signed into law by Governor Christie.
Using a blender or ricer, macerate the peeled, raw potatoes. Then make a quick, thick grain mash at temperature of about 156°F (69°C). Use the least amount of water possible, but avoid lumps and dry spots. Then…
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